Custom GF flour blend ratios needed for Bread, Manaeesh, Toast, and Cake (Multiple allergies!)
Hi everyone! I’m trying to create my own custom gluten-free flour blends for different types of baking (Bread, Manaeesh/Flatbread, Sandwich Toast, and Cakes), but I'm struggling with the ratios and avoiding my specific allergies.
I would deeply appreciate it if you could help me figure out safe and functional flour/starch combinations and ratios for these specific items.
My Restrictions & Allergies:
Gluten: Strictly Free.
Excluded Starches/Flours: Potato, regular Corn (white/yellow), and Rice.
Nuts: Allergic to all nuts except Walnuts and Macadamia.
Seeds: Allergic to all seeds except chia (no flax, no sunflower, etc.).
Legumes: Allergic only to Green Peas and Soy. (Other beans/legumes are fine, but I prefer options that work best for baking).
Sorghum: Good news—I CAN have Sorghum! (I was initially unsure, but it's safe for me).
What I need help with:
- What are the best base flours and starches (considering my restrictions) that can mimic the elasticity and structure needed for Yeast Bread, Manaeesh, and Toast without crumbling?
- What ratios of Cassava, Sorghum, Millet, Teff, or other safe flours would work best for a general yeast dough vs. a Cake?
- How can I bind the dough without using seed-based binders (like psyllium husk or chia/flax) or xanthan gum if possible (or is xanthan/guar gum my only option)?
Thanks in advance for any blend formulas, tips, or advice!