I’ve been playing with various ways to make gluten-free cornbread from scratch. Not necessarily to save money, but for a special recipe in the works. So, while researching gluten-free flours an article popped up that explained that flour could be made by grinding up things like old fashioned oats, rice, and other such grains. This gave me an idea because I have things like that on-hand.
Out of the cupboard came the old fashioned oats, the buckwheat groats, and some brown rice. Flour was about to be made. From scratch. This was going to be fun.
The blender was fed with 3 cups of old fashioned oats, 1 cup of buckwheat groats, and 1 cup of brown rice. The standard blender did a good job of an initial coarse grind, but could not grind it to the fineness that was desired. If you want a more coarse flour you may be able to stop here. On a whim I transferred the grains to the Bullet Blender. The Bullet did a great job of getting the grains where they needed to be. This resulted in approximately 4 1/2 cups of flour. Remember that you need to add baking powder and xanthan gum to the mix. A couple tablespoons each. I generally make cornbread with a 50/50 mix of flour and cornmeal. Others use a different mixture.
I may play with this a bit. It is very likely I will use only 2 cups of oats next time. Also, rather than xanthan gum, I might grind up some chia seeds instead. That should provide the necessary effect.
Another thing on the radar is making cornmeal. A blog post explained that cornmeal can be made by grinding up popcorn. This is certainly something I’m going to try.
May the Lord God Almighty bless you with abundant love and may He bless this Republic in which we live.
~rad
http://about.me/ritchdavisLet us go forth with a passion that will make Hell gasp!
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