Homemade flour

I had previously made almond flour [here].

I remember I have a big batch of milk pulp that i froze from homemade milk [here] that i did. I decided to finally thaw it to make it into flour, as i am clearing my fridge to prepare for my confinement.

I am not sure about the quantity but basically, the pulp comprises a combination of organic soy bean pulp, almond pulp and cashew nut pulp. The pulp basically filtered from the milk that i made and i had froze it for several months.

(1) Thaw the pulp (if is frozen) overnight.

(2) Preheat oven at 100c. Spread parchment sheet over baking pan. (I used 3 baking pans to dehydrate all at once).

(3) Spread the pulp in a thin layer, evenly on the baking sheet.

(4) Dehydrate it for 12 hours at 80c and stir / flip the pulp every now and then to make sure it dries evenly. (I did it 3 times and swap the position of the baking pan every time)

(5) Once done, let it cool under room temperature.

(6) Blend using a good blender till flour texture is achieve.


Note:
1. Keep in air tight container, in fridge and use the flour like how you use it in any other recipes, in this case it is gluten-free mix flour.
2. Soy or soy by-product tend to turn brown quickly thus it is best to consume immediately after use. It is also best to keep in fridge to use it as and when.
3. The pulp must be thoroughly dry before the blending step, otherwise the flour may turn rancid under refrigeration.

All About Flour (Wheat Free & Gluten Free)

(1) Buckwheat Flour - Gluten Free, Wheat Free

Review :
By now, i have finished a pack of organic buckwheat flour, used for making pancake and bread. My review is that, this flour has a nutty smell, and it may be a little over-powering to use it on its own. It can be dense and heavy too. It is nicer to combine with plain flour. To explore a fully gluten free combination, i am thinking to combine with arrowroot flour or rice flour.

Note : The outcome of the baking may not be white colour.

Purchase Detail : Jaya Grocer, Eco Green TTDI, Organic Restaurant, Medifood SS18


(2) Spelt Flour - Wheat Free

Review :
I have tried using twice and i would generally say this flour is good to replace bread flour. I guess is because it is not Gluten Free thus, there is still some binding agent that help to rise the bread just like bread flour and can be substituted very well in baking. Similar to buckwheat flour, it has a special and strong taste. Although related to wheat, spelt is actually wheat free.

Note : The outcome of the baking may not be white colour.

Purchase Detail : BMS Organic, Empire Subang.


(3) Sorghum Flour - Gluten Free, Wheat Free

Sorghum Flour i purchased is this. I gave it a try as it is not that expensive compared to other special flour.

Purchase Detail : Jaya Grocer

I have not start using Sorghum Flour i have just purchased, however, i found out a few good sources that actually combining sorghum flour with other flour to achieve a successful gluten free flour for baking usage. The flour mixture could then be safely keep in fridge or freezer and to use as and when. The combination of ingredients are as following -

SORGHUM FLOUR BLEND, RECIPE 1 :

2 cups sorghum flour
2 cups brown rice flour (or superfine brown rice flour)
1 1/2 cup potato starch (not potato flour)
1/2 cup white rice flour
1/2 cup sweet rice flour
1/2 cup tapiaco flour
1/2 cup amaranth flour
1/2 cup quinoa flour

Preparation Time: 10 minutes
Total Time: 10 minutes
Yield: 8 cups

Those that i highlighted in orange are flour that i have yet to locate. I am not sure if these could be omited or replaced. I cant wait to try this combination, once i manage to get all the flour in order. You may try too if you have the full list of flour named above.

SOURCE: http://glutenfreecooking.about.com/od/glutenfreemixes/r/sorghumflourmix.htm

SORGHUM FLOUR BLEND, RECIPE 2 :

6 cup sorghum flour
2 cup potato starch (not potato flour)
1.5 part tapiaco starch

SOURCE (with recipe): http://www.deliciousasitlooks.com/2013/01/low-fructose-sorghum-sandwich-bread.html