How to make homemade gluten free flour in a blender

Be rewarded with the freshest and purest gluten-free meals and flours.

There are many nutritious and great-tasting gluten-free flour options to use in place of wheat flour in baking these days. Some are ancient grains that have been used for thousands of years and because their nutrient profile is so impressive they are even regarded as superfoods.

Common gluten-free flour varieties can be conveniently bought at the super-market, but none will offer the health benefits of grinding fresh. The Vibe Blender System makes grinding whole-grains nuts, seeds and legumes quick and easy, and you’ll always get a fresher product with more taste and nutrition than anything store-bought.

If you are someone who enjoys baking with a variety of flours or choose gluten free grains for dietary reasons, you have probably noticed that the expiration date is listed as only a few months (or weeks) after purchase. This can be frustrating, and expensive especially when you use some flours infrequently.

The problem is, once a whole grain, nut or seed has been ground into flour it begins to lose its nutritional value very quickly. The oil inside grain naturally oxidises when exposed to air. This is especially problematic with nut and seed flours that have a high fat content. Commercial wholegrain flour varieties typically have preservatives added to keep them from going rancid and increase the shelf life. 

STORING WHOLES GRAINS IS CHEAPER & FRESHER

If stored correctly, gluten-free whole grains, nuts and seeds can stay fresh in your pantry for a long time, so it’s very cost effective to learn how to make flour as you need it. With this DIY blender method, it’s even possible to grind very small quantities. We found that the Vibe blender can grind as little as one tablespoon, which is perfect for recipes that call for a mix of grains or when you need ground flax or chia seed, for a vegan egg replacement. (our method for this is coming soon)

GRINDING TIME

The grinding time will vary depending on the grain. Factors such as, size of the grain, density or dryness of the outer husk or skin, and the oil content within the grain (nut, seed) all make a difference.

Grinding flour at home also lets you control the texture. You can choose meal or flour depending on what you are making. With the Vibe Blender the grind is very fast, so we recommend you use the clear plastic jug, so you can see the process. As a guide, it only takes about 5 seconds for the Vibe Blender System to crush grain. After 10 seconds the grain will become a coarse meal. At 20 seconds you will have a rustic flour suitable for most Luvele baking. For a fine powdery texture that is comparable to store-bought flour, blend for 30-50 seconds. Grinding nuts requires less time but grinding gluten containing grains may take longer.  

Not any old blender will be able to handle the heavy load of grinding whole grains to a consistent fine powder. Unless your blender has a high-speed motor and stainless-steel blades it may only make meal.

We sampled a few common gluten-free grains are found these blending times a rough guide for a fine flour consistency:

BUCKWHEAT GROUTS     35-40 SECONDS
BROWN RICE                  50 SECONDS
ROLLED OATS (GF)          20 SECONDS, STOPPING ONCE TO SCRAPE UNDER BLADES
QUINOA SEEDS               50 SECONDS
FLAXSEEDS                     20 – 25 SECONDS
CHIA SEEDS                    10 – 20 SECONDS
WHOLE ALMONDS           10 SECONDS 
MILLET SEEDS                 50 SECONDS, STOPPING ONCE TO SCRAPE UNDER BLADES
TIGERNUTS                      20-25 SECONDS
WHOLE CHICKPEAS         50 SECONDS

TIPS FOR GRINDING GLUTEN-FREE GRAINS IN THE VIBE BLENDER SYSTEM

• Ensure the blender jug is completely dry
• Check your grain/seed/legume is free from rocks or other debris before grinding.
• Grind only 1 cup at a time to ensure the grains rotate evenly in the jug
• Select the ‘nut’ mode so that the blender is set to the fastest speed.
• Blend in batches so that the jug doesn’t overheat
• Alternative grains with a high oil content – such as nuts, seeds or coconut may become sticky if blended for too long. We recommend stopping once to scrape under the blades and check the consistency to ensure a paste doesn’t form.
• Soft, semi processed grains such as rolled oats or quinoa can get stuck under the blades. We recommend short burst of power, stopping once to scrape down under the blades.
• Mix together a combination of grains to make your own unique flour blend.

RATIO OF GRAIN TO FLOUR

So you don’t end up with too much flour, or worse, not enough flour for your baking needs, it’s important to note that the end volume of flour will be slightly greater than the volume of whole grains you started with.

SIFTING

Choosing to sift the fresh flour is optional and will depend on what you plan to bake. Recipes on the Luvele Life blog don’t require sifting.

STORING FRESHLY GROUND FLOUR

Freshly ground grains are vulnerable to spoilage and must be kept in an air-tight container in a cool, dry place to preserve freshness. Flour with a high-oil content, such as nut flours, coconut and flaxseed should be refrigerated or frozen straight away.  

Not all gluten-free flour will keep fresh for the same amount of time. As a general rule we recommend storing freshly ground flour in the fridge for up to one month or freezer for up to 3 months.

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