cookies · desserts · freezer friendly · kid friendly · previous posts · recipes · wheat free

d.i.y. wheat-free baking flour

2 C oats  •  1/2 C coconut, shredded and sweetened
1 T flax seed meal  •  1/3 C almond meal 

Wheat-free flours can be really expensive and taste a lot like chalk to me. I have tried baking with coconut flours, almond meal and other mixed gluten-free flours but there was always a texture or taste that just seemed wrong! I love to cook but I especially love to bake so I began experimenting with my own baking flour for cookies, bars and crunchy topping desserts like cobblers and crisps. I haven’t tested this flour out on cakes or pies but that’s not really the type of baking I intended when making up this flour concoction.

You will need a food processor or blender to make flour.

Set aside 1/2 cup of the oats to mix into the flour at the end. In a food processor add the 1 1/2 cup oats, the 1/2 cup shredded coconut, the 1/3 cup almond meal and the tablespoon for flax seed meal. Process ingredients on a high pulse, making sure that the mixture continues to mix well as it is being processed, you don’t want the meal to turn into mush!  When the flour seems fine grained go ahead and put it in a mixing bowl and mix in the 1/2 cup oats. Store in an airtight bag and use in substitution for flour when baking your favorite cookies and crisps!

Makes about 3 cups

Notes: This flour is intended for the substitution of flour in cookies and crisps.

… happy Thursday to you all. Wishing my beloved husband a Happy Anniversary week! So thankful for all your love and support.


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