Due to the recent events (COVID-19) the groceries stores' shelves are totally wiped of flour of any grains. I have not found flour for roughly a week. Now the shelves are still stocked well with starches (corn and potato) and gluten flour/powder. Does anyone have experience with mixing both flours to acquire a flour that has roughly the same properties like plain all purpose wheat flour? AP flour has roughly 10% protein and 90% non-sugar carbohydrates. I am not sure if the 10% protein are 100% gluten and if corn starch or potato starch have roughly the same properties like wheat starch.

I intend to make simple yeast dough with improvised fillings with no special ratios (garlic bread, cinnamon rolls) or a flour-water dough for dumplings or pancakes (e.g. scallion pancakes or just normal crepes ), so nothing fancy. I do still have normal AP flour but I'd like to save it for more delicate doughs.

Milling own flour from semolina, couscous, bulgur, whole grains is not an option; I do not have a mill.

  • If nobody has an idea, I may just try it. Social distancing means more time for cooking :o) Mar 19 '20 at 15:16
  • 4
    You are not going to be able to produce wheat flour from those parts, but you might consider looking up recipes for gluten free "flour" mixes.
    – moscafj
    Mar 19 '20 at 16:31
  • wheat starch exists, but it's hard to find outside of Asia and Australia Mar 20 '20 at 4:23
  • granted that it's not an option for you: but wheat can be ground into flour in many small batches in an electric coffee/spice grinder. it'll need to be sifted to regrind bigger bits and discard any chaff Mar 20 '20 at 4:26
  • Gluten makes up about 75-80% of the protein content of flour, but I agree with @moscafj, you won't get anything resembling wheat flour from that mixture.
    – bob1
    Mar 20 '20 at 9:52

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