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Our Zero Waste Gluten Free Kitchen – Flour

Our Zero Waste Gluten Free Kitchen – Flour

As part of our journey to a more sustainable lifestyle being more conscious of what we bought and ate was essential. On top of going zero waste we also had an added challenge; Laia is gluten intolerant, thankfully she isn’t celiac so once in a while she does eat some foods that contain gluten but for the most part she tries to avoid it. So here we are in Bali looking for seasonal local produce, that is not packaged in plastic and does not contain gluten. As you can imagine; we eat rice a LOT!

Neither of us are big cooks, but if you want to be zero waste you have to go back to making things from scratch instead of buying processed packaged food.

We started with the basics, so one of the things we have been experimenting more with are gluten free pancakes, crepes, cakes and pizza dough. There are many different kinds of flours that naturally don’t contain gluten that you can use in order to substitute wheat flour, so we looked for the ones that made the most sense in Indonesia, that were the most common and therefore produced here. Logically that implied rice and tapioca flour, Indonesia is one of the largest rice producers in the world, tapioca is extracted from the cassava roots which is a kind of tuber also grown locally.

The combination of these flours worked great from some recipes, like crepes or pancakes (which we will share with you in the near future) but not so well for pizza dough. So after a few failures we were back to square one.  

And after doing some research we decided to try oat flour, yes it is sweeter, and not as locally sourced, but it is easy to buy in bulk and adds great texture. We make the flour from rolled oats with a food processor (it only takes a few minutes).

So without further due, here is the combination of the 3 flours we currently use to substitute wheat flour, we still don’t have the exact measurements since they have varied a bit depending on the recipe.   

Ingredients:

  • 1 part oat flour
  • ⅔ part tapioca flour
  • ¼ part rice flour

Let us know your thoughts and feel free to share any tips you might have regarding zero waste gluten free flour options.

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