Description This gluten free flour blend has been, and still is, a work in progress. It’s a blend of our naked oat flour, corn flour, buckwheat flour, millet flour and yellow pea flour. Light enough to make pancakes or biscuits, but without the empty fillers so common in all purpose gf flours. I can only mill this in small batches, as my stone mill starts to plug up with too much oat flour, but for a few small batches here and there it’s a fun experiment! We tried this out last year at the CSA and have had positive feedback, so we’re bringing it back again. I’ll be milling the yellow peas twice in order to make a finer ground flour, but that should be the only change. Do note that our oats are not heat processed so they will go rancid over time, and the finely ground flour does have a shorter shelf life than our rolled or steelcut oats. I wouldn’t anticipate it staying tasty for more than about 3 or 4 months (unless you have portions stored in the freezer or sealed away from oxygen/moisture). zucchini buckwheat pancakes!
