Simple Gluten-Free Flour
A gluten-free flour blend recipe that is versatile and works well with most gluten-free recipes.
Servings 4 cups
Calories 290kcal
Ingredients
All-Purpose Flour Blend 1:
- 2 cups white rice flour (290g.)
- 1 cup tapioca flour (115g.)
- 1 cup potato starch (120g.)
- 2 tsp xanthan gum (optional)
All-Purpose Flour Blend 2:
- 2 cups white rice flour (290g.)
- 1 cup millet flour (120g.)
- 1 cup tapioca flour (115g.)
- 1 cup potato starch (120g.)
- 4 tsp xanthan gum (optional)
Self Rising Flour:
- 2 cups white rice flour (290g.)
- 1 cup tapioca flour (115g.)
- 1 cup potato starch (120g.)
- 2 tbsp baking powder
- 2 tsp salt
Instructions
- Mix all the gluten-free flours and starches of the blend of your choice in a large zipper storage bag or a bowl. (See Notes below for the use of each blend)
- Store flour blend in an airtight container.
- Shake the container before using in case any gluten-free flours have settled.
Notes
- To measure flours, use a scale or if you are using measuring cups, spoon the flour into the measuring cup and then level it, don't scoop the measuring cup into the flour.
- Whisk flours together in a large mixing bowl and store in an air-tight container in a dry place for up to three months.
- The first flour blend is a little lighter and it works great it all of my recipes for quick breads, cakes, donuts, and cookies. The second gluten free flour blend option has a bit more structure and it works well with rolls, bread, cinnamon rolls, and cookies.
- Tapioca Substitute: use arrowroot starch.
- Millet Flour Substitute: Use almond flour.
- For a lighter blend, substitute ¼ cup of the rice flour with sweet rice flour.
