Gluten-Free Flour Blend
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 200grams oat flour or very finely ground rolled oats (about 2 cups)
- 250grams brown rice flour (about 2 cups)
- 210grams sorghum flour (about 2 cups)
- 40grams corn flour or fine cornmeal (about 5 tablespoons)
- 150grams potato starch (about 1 cup)
- 150grams arrowroot (about 1 cup)
Nutritional analysis per serving (10 servings)
383 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 79 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 9 grams protein; 11 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix everything together and store in an airtight container.
Private Notes
Comments
Oat flour, unless specifically labeled gluten-free, is not gluten-free. Many persons suffering from celiac disease are intolerant of oats, even of the gluten-free variety.
Correct. A NY Times recipe should not be advertising oat flour recipes as gluten-free. It should be listed with an Asterix next to it noting the sensitivity of many celiacs to oat flour.
Sorghum flour was replaced with buckwheat, and I cut the whole recipe in half. The 1/2 cup water seemed light so add additional tbsps and the required 1/4 cup oil. Added additional oat flour to firm up the dough- Put in oven at 100 to proof for 30 minutes. Rolled out on parchment and has the consistency of play dough. Cooking time 450 convection on pizza stones extended to 12 minutes before and after adding the topping. Came out crispy and quite tasty! Gluten free member was impressed!
Dear NYT, all of the gluten free flour blends you have created call for oats. I have two suggestions: 1) please secure training for your very talented teams from a healthcare professional with expertise in celiac disease because there is clearly a disconnect and 2) please come up with a gluten free flour blend that doesn't call for oats. Oats have so many caveats for those with celiac and many can't have it at all--it requires a medical professional to explain. Thanks :)
While non-celiacs, I am wheat- and gluten-intolerant. Bob’s sells GF thick oats and steel cut. I make my own oat flour in the blender. Very easy. Have never had a reaction. Tried the same with bulk at the co-op and sure did! For what it’s worth. As to this blend: A year and a half into this unpleasant discovery that I’m “intolerant” (I prefer ‘sensative’!) I am making more of this blend. I use this far more than any other!
I'm a huge NYT cooking enthusiast who was recently diagnosed with celiac disease. I was excited to see this recipe since so many things here are now off limits, but really confused about the inclusion of oat flour in this recipe as others have mentioned. For those of us that *must* be gluten-free and not doing so by choice, oats are problematic. Does the recipe author have any suggestions for alternatives to the oat flour? Thanks so much!