Carol’s All-Purpose Gluten Free Flour Blend Recipe
Even just four or five years ago, gluten free flour blends left something to be desired; they were gritty, produced gummy baked goods, and didn’t taste “right”.
When I was writing my first cookbook, Simply Gluten Free Desserts, I tried them all. I was looking for a brand I could recommend for use in the recipes. Unfortunately, I didn’t find one I was thrilled with, especially for the more delicate desserts.
So I rolled up my sleeves, put my cookbook recipe development on hold, and came up with a flour blend that worked not just for the desserts in my cookbook, but for Grandma’s famous apple pie recipe. Or Dad’s famous chocolate cake recipe. Or any family favorite – cup-for-cup just like regular all-purpose wheat flour.
For the best results, I recommend using either superfine white rice and sweet rice flours or Erawan Brand White Rice Flour, Glutinous (Sweet Rice) Flour, and Tapioca Starch. Erawan flours and starches are available at Asian stores and on the internet. Do not use Erawan brand potato starch as it is made with sweet potatoes and is not the same.
Of course you can use any rice flour you like, just know that they are not milled as finely as superfine or Asian rice flours which is why people complain about the gritty texture of baked goods made with rice flours. Plus the Asian flours are about a third of the cost of rice flours you can buy at the health food store.
Commercially produced gluten free flours have gotten better, but making your own flour saves money and seriously! Isn’t the cost of going gluten free high enough?
Carol's All-Purpose Gluten Free Flour Blend Recipe
- 4 ½ cups white rice flour*
- 1½ cups glutinous or sweet rice flour*
- 2 cups potato starch (not potato flour)
- 1 cup tapioca flour (also known as tapioca starch)*
- 4 teaspoons xanthan gum
- In a large mixing bowl, slowly whisk all ingredients together very well, making sure all ingredients are evenly distributed.
Use cup-for-cup in any recipe calling for “flour”. This recipe can easily be halved, doubled or tripled. Store flour in an airtight container. Freezing will prolong the shelf life.
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