Monday, January 16, 2017

Flour Mixes for FMD- Phases 1 and 3 and Gluten Free

I love to bake. I would own a bread store if I had a way to set it up. I love to experiment and test things out and find ways to make my favorite breads to work on this plan. And what I make has to taste good. It needs to be pretty. It needs to be something I prefer over store bought. And it IS!

I have a couple different mixes I have developed. Generally, I just use sprouted wheat since it is easy to do, tastes good, and is, well- easy. Once in a while though, I want a different taste or texture. Each one of these has a slightly different taste but all will work well in pancakes, bread, buns, quick breads, biscuits, tortillas, waffles, and muffins.

Mix these together and store in a large canister. Then measure out as your recipe calls for. If your recipe calls for 2 cups of flour, use 2 cups of this mix.

Here is my favorite mix:

Phase 1 or Maintenance
**this blend is NOT gluten free

3.5 cups spelt flour OR sprouted wheat flour
2 cups brown rice flour
1.5 cups sorghum flour
1.5 cups arrowroot
1.5 cups tapioca flour
1T xanthan gum
1T cream of tartar

Mix together well and store in airtight container.



Blend Number 2
This has a slightly nutty flavor
**this blend is NOT gluten free

3.5 cups sprouted wheat flour
2 cups almond flour OR oat flour
1.5 cups sorghum flour
1.5 cups arrowroot
1.5 cups tapioca flour
1T xanthan gum
1T cream of tartar

Mix together well and store in airtight container.



Gluten Free Mix- Phase 1 or Maintenance

3.5 cups brown rice flour
2 cups gluten free oat flour
1.5 cups sorghum flour
1.5 cups arrowroot
1.5 cups tapioca flour
1T xanthan gum
1T cream of tartar

Mix together well and store in airtight container.

27 comments:

  1. Hi! Thank you for sharing your recipes!!! The blend #2 is only phase 3 because of the almond flour, right?

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  2. I use to store my flour in the freezer to keep it fresh...do you recommend doing that with these?

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  3. I cannot stand the taste or texture of just Sprouted Wheat...so I went ahead and purchased all the fours I needed to make your blends one and two...I mixed them up yesterday, labeled the containers. Today I made Biscuits out of the Phase 3 blend and OMG!!! What a game changer...They are to die for...thanks again Carolyn...can't wait to make some bread with them...Brenda K.

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    Replies
    1. May I ask what your recipe is for biscuits?
      --Amelia

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  4. Do you think this can be used in place of the very expensive Fast Metabolism baking mix?

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  5. Can these mixes be used in a bread maker machine?

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    Replies
    1. I would not use the gf one in a bread machine.

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  6. If we use it in place of the expensive FMD baking mix, do we need to add anything else to it, like baking soda, baking powder, etc? I don't know what is in the FMD one.
    How about WAFFLES?????

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    Replies
    1. I'm not sure what is in Haylie's mix, or what her recipes call for. But generally speaking, these mixes only replace the flour in a recipe. You still need to add all the other ingredients called for in the recipe.

      I do have a waffle recipe on the blog!

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  7. Where do you buy sprouted wheat flour? I'm having a hard time finding it locally, and even on Amazon it's only on prime pantry and I don't want to buy 4 other things to avoid the $5.99 shipping for one item!

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    Replies
    1. I get mine from Vitacost.com, along with my pasta, supplements, and other things.

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  8. have you tried einkorn flour? Where do you purchase sprouted wheat flour and what is AP flour?

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    Replies
    1. I have not tried it, I haven't really seen it on any sites I buy from or in stores.
      AP flour is all purpose flour (white processed)

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  9. I just found out that AF is counted as a grain... I went to great lengths to figure out the serving size to calculate --- counting Almond Flour as a fat --- but HP says it is a grain... (which honestly is a mystery to me) changing the serving size for P3 to be much less. Your flours are great and I have mixed up a batch to make muffins - family loved them. Today I am going to attempt bagels :/

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    1. I count almond flour as a fat since or never seen any that is low in fat. Every brand I've found looks like meal and is called flour in the bag.

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  10. I thought the same - but apparently almond meal is different than blanched almond flour? Go figure - mystery. The FMD person said the fat is removed in the AF? (I asked how it can be a grain) - not confident in the answer, I find inconsistency sometimes.

    Also do you have a cookie flour that will work on FMD? Her flours are yucky AND expensive. Yours are great!

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    Replies
    1. I have a screen shot from Haylie's team that says almond flour is a healthy fat. I'm not sure how fat can be removed. I do not buy almond meal, I get it for free when I make almond milk. I only use spelt in p1 anyway.

      I'm not sure what a cookie flour is. I've never heard that term in all my years baking.

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  11. Hi Carolyn: advise needed please: I just made your hamburger buns for the first time ever and.... the taste is good but they did not rise during baking, giving me little disks. They did rise for first and second rising, but i did notice that after I made balls out of them and flattened on the baking sheets, they did not really seem to rise again- only a bit-- and after 40 min I put them in the over anyway, thinking they would rise there (wrong!) what happened?? thank you!!

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    1. There's only 2 rises in the buns. Make sure your vinegar if you use it doesn't touch the yeast...as in add the vinegar after the dough starts to mix. Make sure the buns have no drafts while rising. Humidity can play into it.

      It depends on how many buns you make as to the portions

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    2. I counted 3: one with only 1/2 the flour mixed in- wait 45 min, one after dough all mixed- wait 1 hour, and again after forming the buns (which i flattened after rolling into a ball). Was this incorrect? Also, I did not use vinegar, did not see it in the recipe (?)

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    3. The first isn't a rise. You can just put everything in at once and mix, then rise.
      Either way, humidity, drafts, breezes... can all effect yeast dough, especially this one.

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  12. Also, is does one bun= one grain portion? Thank you!

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  13. So does each flour recipe work for different things?

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