Gluten-Free Flour Blend Recipe – Amaranth, Jowar & Cornstarch Mix

Last Updated on 2 months by Neha Deshmukh

Gluten-Free Flour Blend Recipe – Amaranth, Jowar & Cornstarch Mix

Introduction

Hey everyone! If you’re anything like me, finding the right gluten-free flour blend can feel like a never-ending quest. I’ve tried so many over the years, and honestly, a lot of them just didn’t quite cut it. They were either too gritty, too bland, or just didn’t behave like regular flour. So, I decided to create my own! This blend, using amaranth, jowar, and cornstarch, is a game-changer. It’s become my go-to for everything from rotis to cakes, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This gluten-free flour blend is seriously versatile. It’s perfect for anyone avoiding gluten, whether you have celiac disease, a sensitivity, or are just exploring a gluten-free lifestyle. It’s also incredibly easy to make – just a few minutes of mixing and you’re good to go! Plus, it’s a fantastic way to incorporate some seriously nutritious flours into your diet.

Ingredients

Here’s what you’ll need to whip up this amazing blend:

• 1 cup Amaranth Flour (Rajgira Atta)
• 1 cup Sorghum Flour (Jowar Atta)
• ¾ cup Cornstarch
• 1 tsp Xanthan Gum
• ½ tsp Salt

Ingredient Notes

Let’s talk about these ingredients a little more, shall we? Knowing why we use each one makes all the difference.

Amaranth Flour (Rajgira Atta) – Benefits & Uses

Amaranth flour, or Rajgira Atta as it’s known in India, is a nutritional powerhouse! It’s packed with protein, fiber, and iron. It has a slightly nutty flavor that adds a lovely depth to baked goods. I love using it in everything from pancakes to cookies.

Sorghum Flour (Jowar Atta) – Nutritional Value & Flavor Profile

Jowar Atta, or sorghum flour, is another ancient grain that’s been a staple in Indian cuisine for centuries. It’s naturally gluten-free and boasts a mild, slightly sweet flavor. It’s a great source of fiber and antioxidants. My grandmother always used jowar in her rotis, and it’s a flavor I instantly associate with home.

Cornstarch – Role in Texture & Binding

Don’t skip the cornstarch! It’s not just a filler. It helps to create a lighter, more tender texture in your baked goods. It also acts as a binder, helping everything hold together nicely. You can use corn flour (maize starch) as a substitute if you prefer.

Xanthan Gum – Importance in Gluten-Free Baking

Xanthan gum is the secret weapon in gluten-free baking. Gluten provides structure and elasticity, and xanthan gum mimics that effect. It prevents your baked goods from being crumbly and helps them bind together. A little goes a long way, so don’t overdo it!

Step-By-Step Instructions

Alright, let’s get mixing! It’s seriously simple.

1. In a large, dry bowl, combine the amaranth flour, sorghum flour, and cornstarch. Make sure your bowl and spoon are completely dry – we don’t want any clumping!
2. Add the salt and xanthan gum to the bowl.
3. Now, using a dry spoon, mix everything really thoroughly. You want to ensure the xanthan gum and salt are evenly distributed throughout the flour blend. This is key for consistent results.
4. Finally, transfer your beautiful gluten-free flour blend to an airtight container.

Expert Tips

• Dry is Key: Seriously, make sure everything is dry! Moisture can affect the texture of the blend.
• Whisk it Real Good: Don’t be afraid to spend a minute or two really mixing everything together.
• Sifting: For an even lighter texture, you can sift the blend after mixing.

Variations

• Vegan Adaptation: This recipe is naturally vegan! No changes needed.
• Adjusting for Different Baking Needs: For bread making, you might want to add a tablespoon of psyllium husk for extra binding.
• Spice Level – Adding Flavor with Spices: Feel free to add a pinch of cinnamon, nutmeg, or cardamom for a warm, spiced flavor. My friend loves adding a tiny bit of ginger powder!
• Festival Adaptations – Using the Blend During Specific Occasions: During Diwali, I sometimes add a touch of rose water to this blend when making shakar pare. It adds a lovely fragrance.

Serving Suggestions

This isn’t something you “serve” as such, but you can use it in so many recipes! Think rotis, parathas, cakes, cookies, muffins, pancakes… the possibilities are endless.

Storage Instructions

Store your gluten-free flour blend in an airtight container at room temperature. For extended freshness, you can refrigerate it. It should last for up to 3 months.

FAQs

What is the best way to use this gluten-free flour blend?

It’s a 1:1 substitute for wheat flour in most recipes! Start there and adjust as needed.

Can I substitute other flours in this blend?

You can experiment! Tapioca starch or potato starch can be used in place of some of the cornstarch. But keep in mind that changing the ratios will affect the texture.

How does this blend compare to commercially available gluten-free flours?

I find this blend has a better flavor and texture than many store-bought blends. Plus, you know exactly what’s going into it!

What is the shelf life of this homemade flour blend?

Up to 3 months in an airtight container at room temperature, or longer if refrigerated.

Is Xanthan Gum essential for this blend to work effectively?

It’s highly recommended! It really helps with the texture and binding. While you can try omitting it, your results may vary.