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I’ve listed examples of each of the types of flour above so that you can use whatever flour works best for you.
This recipe can be doubled or tripled if you want to make a large batch of flour. I usually mix up a large 3-quart jar of bread flour about once every 2 to 3 months.
If you’re making a large batch measure each of the flours for the smaller batch several times. This will help layer them in your storage container. Otherwise, it can be hard to get 4 ½ cups of oat flour to fully mix into 3 cups of starch!
If you are unable to tolerate bean flours, then feel free to leave them out. While it does add some binding properties, it’s primarily included to increase the protein content of the flour mix.