Our Favourite Things – Gluten Free Baking mix
I usually make my own gluten-free flour blend using a combination of rice, sorghum, buckwheat, amaranth, chickpea and bean flours. I add the chickpea and bean flours for fibre which is often low in many gluten-free flours. If it works with the recipe, I also toss in some ground flaxseed to bump up the fibre even more and to add some healthy omega-3s.
On my last grocery trip, I discovered this Co-op Gold d’Or brand all-purpose gluten-free baking mix made with rice and buckwheat flours and corn, potato and tapioca starches. Xanthan gum, which helps to prevent crumbling, was in the mix too. The fibre content is 2 grams per ¼ cup, which is not great. However, it worked wonderfully to replace regular flour in my banana oatmeal muffins! It will be a good alternative when I run out of my own gluten-free flour blend and I can still add some higher fibre ingredients such as gluten-free oats, ground flaxseed, nuts, seeds and dried fruit or berries. For those of you who need to eat gluten-free, this is a flour blend that may work for you too!