Measure the flours by spooning into the measuring cup. Then level off with a straight edge spatula or knife.
The xanthan gum can be left out if desired. But it will need to be added for almost all baked goods. If you leave it out of the blend, add xanthan gum as follows to specific recipes: Cakes, cupcakes, and muffins, add 1/2 tsp xanthan gum for each cup of flour used. For pancakes, waffles and cookies, add 1/4 tsp xanthan gum per cup of flour.
Place all of the ingredients in a large mixing bowl and whisk thoroughly until there are no lumps of flour. The starches tend to clump, so be sure they are completely broken up and incorporated evenly.ORPlace the ingredients in the bowl of your food processor and pulse 15 times. Then run continuously for 5 seconds.
Place the flour blend in a tightly sealed container and store in a cool place, or in the freezer to keep it fresh longer. Find the expiration dates on the sorghum and millet flours and write the earliest one on the container. The flour blend will stay fresh much longer than the expiration dates if you store it in the freezer.
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