I am spending part of the summer in my campervan in Cornwall. For three days I will be on a painting course in Newlyn, and for a week I will have my sister staying with me. I thought that bread would be helpful for picnics- which means making sure I have plenty of my own flour available. I can eat M&S bread as it doesn't have any xanthum gum, but I find it doesn't hold up well for sandwiches. I did finally find one of their ready-made gf sandwiches at a motorway service station the other day, and bought it even though I had to remove the cheese. That did seem to hold ok, but it was packed in a protective plastic holder.
So, as part of my summer packing, this morning I ground two kilos of urid lentils, and mixed the resulting flour with two kilos of tapioca flour, and one kilo of brown rice. I also added 2% of the Solanic 301 potato protein, which makes gf breads work so much better. It stops them slumping once the get over a couple of inches high, and improves the texture. My usual supplier of urid lentils is now offering urid flour that has not been packed in a facility that also handles wheat, so when my current supplies run out I think I will switch to ready ground flour. That would make travelling a lot easier, as well as reducing the need for me to travel with multiple packs of unlabelled powder; having had the campervan stopped and thoroughly searched by French Customs once in the middle of France on our way back from a Surprise 60th Birthday in Geneva I prefer not to look suspicious.
Once mixed I bagged the flour in 300g packs and heat sealed it. This will allow me to make a small loaf (1lb tin) with ease by adding a teaspoon of yeast and enough water (about 250ml) to get a sloppy dough, leaving it to rise and baking in the campervan oven. It will also work for flat breads like pizza, which bakes great on the barbeque.
I had 130g of flour left over so made four pannetone flavoured buns, with the peel and flavouring I got from BakeryBits.