Gluten Free Flour Substitute

Disclaimer: I am not completely gluten free, but I wish I had the will power to stick to this fabulous diet. I do try my best, but my love of baking, and wheat in general, makes it really difficult for me. I do however, on occasion try to cut down on my gluten intake.

When it comes to baking, flour is essential, but gluten free flour is both expensive and very dry once baked. Many times the intense heat of the oven causes the various types of less expensive flour to over cook when it's glutenous counterpart would have held it's own. Many varieties of gluten free flour are pushing $20 per package, and as the gluten free movement continues, the prices continue to climb.

I have a solution that I have been playing with for a couple of years now that usually does the trick for me!

• Start with 1 pound of unshelled salted peanuts. Separate the peanuts from the shells, setting about 1/4 of the shells to the side. Discard the remaining shells. Be sure to remove all of the peanut skins from the peanuts themselves.
• Add the peanuts and the remaining shells that were set aside into a food processor and chop until it is a fine, flour-like texture.
• Add 4 Tablespoons of corn starch and blend together
• Add 1 cup of dry milk powder (I have used both Walmart Brand "Great Value" and Organic Valley brand. Both work, OV is slightly better, but also much more expensive). Mix in food processor until flour-like.
• Store in an air-tight container until ready to use

Now you have a flour substitute that is both gluten free and packed with protein.

I have a great cake recipe that I use this mixture with that I will dig up shortly!

DELICIOUS AND SIMPLE