Low FODMAP Multigrain Flour Blend
A blend of three whole grain gluten-free flours make up this Low FODMAP Multigrain Flour Blend including brown rice, sorghum, and millet.
Servings 3 cups
Ingredients
- 2/3 cup sorghum flour
- 2/3 cup brown rice flour
- 2/3 cup millet flour (quinoa flour or oat flour can be substituted)
- 2/3 cup potato starch
- 1/3 cup tapioca starch
Instructions
- Measure each ingredient by lightly spooning flour into the measuring cup so it is overflowing. Level off the flour with the back of a knife. Use this same method when measuring this blend for recipes.
- Blend ingredients well and store in an airtight container in a cool, dry pantry for one to three months (up to six months in the freezer).
- Recipe may be multiplied to make a larger batch.
- Add xanthan gum or guar gum to each recipe made with this flour. Generally, it is 1/2 teaspoon gum to every 1 cup flour.
Notes
*Recipe updated 01/22/2014, 02/25/2015 (amaranth was found to be high in FODMAPs) and 09/02/2020.