Homemade Gluten-Free Flour from Regular Wheat Flour

This recipe guides you through washing regular wheat flour to remove most of the gluten, resulting in a homemade gluten-free flour alternative. It's a simple process that yields a versatile flour for gluten-sensitive cooking.

Steps

1. Place the wheat flour in a large bowl. 2. Add enough cold water to the flour to cover it completely. 3. Mix the flour and water thoroughly with your hands to form a dough. 4. Let the dough rest in the water for about 30 minutes. 5. Begin kneading the dough underwater, washing out the starch. The water will become cloudy. 6. Pour off the cloudy water and add fresh water, kneading again to wash out more starch. 7. Repeat this washing and kneading process 4-5 times until the water runs much clearer. 8. The remaining dough is mostly gluten; set this aside. 9. The washed-out milky water contains the starch. 10. Let the starch water sit undisturbed for several hours or overnight to allow the starch to settle at the bottom. 11. Carefully pour off the clear water on top. 12. Collect the starch sediment and spread it on a baking sheet. 13. Dry the starch in a low oven (around 60°C/140°F) or in the sun until completely dry. 14. Grind the dried starch into fine powder; this is your homemade gluten-free flour. 15. Use this flour as a base for gluten-free baking or cooking.

100g regular wheat flour Water (enough to cover and wash the flour) A pinch of salt (optional)