Being gluten-free means that my kids are “lucky” enough to get homemade baking in their school lunches everyday.

 

That means I often spend my Sunday afternoons not only food prepping for my week of eating but also doing baking for the freezer.

 

A while back my husband bought me a Blendtec blender so that I could start making our own flours rather than buying lots of different types. I LOVE my Blendtec, I love how I can turn rice into flour in 40 seconds and oats into flour in 20 seconds (I also love the way it makes my shakeology sooooooo good, not to mention ice-cream !).

 

For my baking this is the recipe I use for my “baking” flour:

 

Baking Flour

• 2 cups of brown rice

• 1 cup of gluten-free oats

• 2 cups of corn starch

• 1.5 cups of tapioca starch

 

I blend the brown rice first, then transfer to a bowl. Then blend the oats and combine with the rice flour, corn starch and tapioca starch. This makes approximately 4 cups of flour. I store leftovers in an airtight container in the fridge.