Name: Gluten Free Flour Mix
Yield: 3 1/4 cups
Ingredients: 1 cup sorghum flour (or millet flour); 1/2 cup tapioca flour; 1/4 cup cornstarch; 1/4 cup potato starch; 3 Tbsp brown rice flour; 1 1/2 Tbsp guar gum (Can also use xantham gum)

Gluten Free Flour Mix

There are lots of blogs with their own take on gluten free flour mixes but sometimes, the sheer number of mixes and flours is just too much. I live on a tiny island south of Japan and getting certain ingredients here can be a crazy fete involving Amazon Prime accounts, worry about typhoons in summer that delay shipment boats, and even a military base commissary staff who are less than helpful because they only have contracts with certain companies. It’s a headache many Americans feel here because of the large number of families, many of whom have food related allergies.

One of my new favorite baking books had a fairly simple mix of which I could get all but one type of flour either in the commissary or off base stores. Never one to let a little translation issue bother her, I’ve found many of my ingredients through local markets by spending hours in the aisles armed with Google translate and what my husband and I jokingly refer to as “pointy-talky.”

My new cookbook find calls for millet flour, which is very rare here but I’ve ordered it and am anxiously awaiting the end of the week when it’s supposed to arrive. Millet is one of those ancient grains many celiacs have turned to in replacing the gluteny goodness of wheat. But for cakes, I’ve found a great substitute in sweet white sorghum flour. It has a very mild taste, is light in color and texture, and high in fiber.

UPDATE! If you are using this recipe for the soft rolls recipe, use millet instead of sweet sorghum. The sorghum is a bit heavier and the rolls can be dense if you don’t use millet. They’re still delicious but will be heavier.