Multi-Grain Gluten Free Flour Mix

Finally a perfected Multi-Grain flour mix that tastes and bakes wonderfully!

Here's how you mix. 2 Parts Heavy Flour, 2 Parts Light Flour, and mixture of 2 Parts Starch. You can mix any variation of heavy to light etc. this is the mix that I think tastes the Best. After you mix this,  store it in an airtight container. Makes 9 Cups total. 

3 Cups of Quinoa Flour (light Flour)

3 Cups of Brown Rice Flour (heavy Flour)

1 1/2 Cups of Tapioca Starch

1 1/2 Cups of Potato Starch

A side note for baking. Because we are Gluten Free, we need to substitute for Gluten. In Wheat flour, Gluten acts as a gum. So, you will need to add a gum to this Gluten-Free mix when you are baking. I personally don't add it to the bulk mix, but rather mixing it into the actual batter when I bake. The rule of thumb is 1/4 tsp. gum per 1 cup of flour. I use guar gum, but xanthan gum is popular too. Just remember to add it in when you bake so that you get the same texture and consistency as wheat flour. 

Cranberry Pumpkin Streusel Muffins

In honor of Pumpkin Spice Late season... This muffin is Vegan, Gluten, and refined Sugar Free. A delicious Muffin that is perfect for the Celiac, Diabetic, Allergic, or Veganic person. Or just perfect for the person trying to be a little more healthy. These contain all natural, organic ingredients that have zero allergens or refined junk that you can't pronounce. Also olive oil is used in place of vegetable oil, so the person with high Cholestrol can participate too!

Streusel Ingredients

1 Cup of Multi-Grain Gluten Free Blend (see the Multi-Grain Flour Blend Post)

1/2 Cup Packed Raw Coconut Sugar

1 tsp. Cinnamon

Pinch of Sea Salt

5 Tbsp. Olive Oil

1/2 Cup Craisins

Muffins Ingredients

Dry

2 Cups Multi-Grain Gluten Free Blend

3/4 Cup Packed Raw Coconut Sugar

1/2 Cup Agave Nectar or Pure Maple Syrup (not dry but mix it in anyways)

2 tsp. Baking Soda

1 tsp. Baking Powder

3/4 tsp. Guar Gum

1 1/2 tsp. Cinnamon 

1/4 tsp. Nutmeg

1/4 tsp. Ground Cloves

1/2 tsp. Sea Salt

Wet

3/4 Cup Pumpkin Purée

1/2 Cup Olive Oil

1/4 Cup Coconut Milk

1/4 Boiling Water

1 Tbsp. Apple Cider Vinager 

Directions

Mix all struesel ingredients on low for a couple of minuets. Set bowl aside. Preheat Oven to 350 F. 

In a separate Bowl, mix all Dry ingredients (including Agave Nectar). Once dry ingredients are mixed, slowly add wet ingredients one at a time. Beat on high for a coule of minuets. 

Line a muffin tin and fill cups 3/4 full. Use a separate spoon to top muffins with struesel mix. Bake for 35 minuets and let cool. Enjoy!!