Making your own gluten-free flours

One thing that pisses me the heck off is how much stores upcharge for things like gluten-free flour and do not get me started on how annoying it is when they charge 4 euros more for gluten-free bread at cafes. A while back I decided I was OVER paying these crazy prices and just started making my own. If you have a high speed blender you can also do this and it is so easy.

There are a lot of reasons why making your own flour is a good idea but the biggies are:

1- It’s cheaper

2- It’s fresher

3- It’s convenient

There are gobs of different flours you can make and when you are cooking/baking gluten-free it is so much fun to experiment with all of them. For now, I will just share 4 of the basic ones I make.

RICE FLOUR

1. Choose Your Rice: Start with raw, uncooked rice. You can use white rice, brown rice, or any other variety depending on your preference.
2. Measure the Rice: Pour the desired amount of rice into the Vitamix container. About 1-2 cups is a good amount to start with.
3. Select the Right Container: If you have a dry container for your Vitamix, use that as it’s designed for grinding dry ingredients. If not, the standard container will work, but you might need to do smaller batches.
4. Blend the Rice: Secure the lid on the Vitamix and start blending at a low speed. Gradually increase to high speed. Blend for about 30 seconds to 1 minute, or until the rice reaches a fine, powdery texture.
5. Check Consistency: Stop the machine and check the consistency. If it’s not fine enough, blend for another 15-30 seconds.
6. Store the Flour: Once you have the desired texture, transfer the rice flour to an airtight container. Store it in a cool, dry place.

Oat Flour

1. Choose Your Oats: Use rolled oats, quick oats, or even steel-cut oats. Rolled or quick oats tend to work best for a finer flour. Make sure you use gluten-free oats.
2. Measure the Oats: Decide how much oat flour you want to make. A good starting point is about 1 to 2 cups of oats.
3. Add Oats to the Blender: Place the measured oats into your Vitamix container.
4. Blend: Start the Vitamix on a low setting, and gradually increase to high speed. Blend for about 30 seconds to 1 minute, or until the oats resemble a fine powder.
5. Check Consistency: Stop the blender and check the texture. If you want it finer, blend for an additional 20-30 seconds.
6. Store the Oat Flour: Once you achieve the desired consistency, transfer the oat flour to an airtight container and store it in a cool, dry place.

Garbanzo Bean Four

1. Prepare the Beans: Start with dried garbanzo beans. Ensure they are clean and free from any debris.
2. Add Beans to the Vitamix: Place the dried beans into the Vitamix container. It’s best to fill it only halfway to allow for proper blending.
3. Blend: Start on the lowest speed and gradually increase to a high speed. Blend for about 1-2 minutes. You’ll want to watch the texture; it should become a fine flour.
4. Check Consistency: Stop the blender and check the consistency. If you want a finer texture, blend for an additional 30 seconds to 1 minute.
5. Store the Flour: Once your flour is ready, transfer it to an airtight container. Store it in a cool, dry place or in the refrigerator for longer shelf life.

Buckwheat Four

1. Gather Ingredients: Start with raw buckwheat groats. You can use toasted or untoasted, depending on your preference.
2. Measure the Groats: Decide how much flour you want to make. A cup of buckwheat groats typically yields about one cup of flour.
3. Add to Vitamix: Place the buckwheat groats into your Vitamix container. Make sure not to overfill; leaving some space allows for better blending.
4. Blend: Secure the lid and start the Vitamix on its lowest speed, gradually increasing to high. Blend for about 30-60 seconds, or until you reach a fine flour consistency. Stop to scrape down the sides if needed.
5. Check Consistency: Once blended, check the texture. If it’s not fine enough, blend for an additional 10-15 seconds.
6. Store Properly: Transfer the flour to an airtight container and store it in a cool, dry place. Buckwheat flour can also be kept in the refrigerator or freezer for longer shelf life.

Here in Portugal, I grind all my flours in the Thermomix/Bimby but back when we lived in the states I used my Vitamix. I did not have a grain container and it worked fine.

I store my flour in glass libby jars. I usually make about 4 cups at a time. The fantastic thing about making your own flours is you do not have to worry about it going stale or never having the right flour. I ALWAYS have a stash of rice, gluten free oats, beans and buckwheat groats in my pantry.

There is something really magical about making your own flours. If you do not have a high-speed blender how the heck are you surviving lol? Get on Amazon now and give yourself a treat. The machine will pay itself off with all the homemade things you can make. If you have been a real girl invest in a Thermomix/Bimby. It is by far the single best appliance we have ever purchased. I make all my own sauces, flours, butters etc. The things this machine can do will blow your mind.