I heard of this idea from my cousin. She knows a bunch about good cooking and I’m so very happy she brought this flour mix to my attention.
I use this flour fairly often. Sometimes it’s because I want to but it seems it’s more often because I fail to grind flour for a recipe and then during nap time if I want to bake, I’m stuck either dragging the flour grinder to the garage so I don’t wake napping chitlins or baking with all white flour. Heaven forbid. So I keep this mixture in the refrigerator and use it instead of plain whole wheat flour. I think it lends an extra light nutty touch to a lot of baked goods.
(P.S. Sometimes I do skip whole grain flours all together. Usually it’s when we are in the mood for this cake. It’s about the only thing I’ve never tried to healthify.)
So anyway, this flour mixture. It comes from 6 different grains. I’m sure you could even add other ones if you so desired. Some spelt perhaps? Or maybe quinoa? Just heed Jennifer’s warning about the gluten contents of certain grains. Wheat has the most so if you are substituting different grains, exchange them for one of the other flours so you don’t throw the gluten ratios in your baked goods too far out of whack.
1 cup oat flour
1 cup barley flour
1/2 cup whole wheat pastry flour
1/2 cup whole wheat bread flour
1/2 cup rye flour
1/2 cup millet flour
Mix it all up and store in a jar in the fridge or freezer.
And actually, this is how I usually mix this stuff up: I weigh out 4 1/2 oz EACH of oats and barley and 2 1/4 oz EACH of the wheats, rye, and millet. Then I send them through my grain grinder, give the resulting flour a stir, and then put it in the jar. This way, my flour is as fresh as possible.
Yield: about 4 cups of flour