When I was thinking about which recipe I should post first, it was very important to me that I start things off with something naturally welcoming and “homey.” Here’s a little secret about me; io parlo italiano. One of my favorite expressions in Italian is one that reflects an old belief about Italian hospitality. That is, in order to have true hospitality, one must have pane e tulipani… Bread and tulips. It is believed that the bread stands for sustenance one provides for guests, and the tulips represent the beauty. In order to make a guest feel truly welcome, one must have both the beauty and the sustenance within their home. It is for this reason that I have decided to start things off with a little recipe I like to keep in my pantry for rainy-day baking… It is especially delicious in bread recipes! The AP flour mixture I have made is naturally gluten-free, vegan and mostly Paleo. It does have buckwheat in it, but as that is actually a misnomer (buckwheat is a plant cultivated for its “grain-like” seeds), you can decide whether or not you’d like it in your own flour (it can easily be replaced with a nut meal). I do not have any tulips for beauty, but I would love to see pictures/comments about the beautiful creations y’all make with this flour! Buon appetito :).
Buckwheat & Coconut AP Flour
(Makes about 6 cups) — Gluten-Free, Vegan, Palealmost
- 1 cup buckwheat flour (can use almond meal to make it truly Paleo)
- 1 cup coconut flour
- 2 cups teff flour
- 1 cup tapioca flour
- 1 cup potato starch
- 6 teaspoons xanthan gum
1) Measure out all ingredients onto a large piece of parchment paper.
2) Mix all ingredients, and then sift into a large container for storage.
3) Keep refrigerated for up to four weeks, or until you bake it into the best freaking bread, ever.