Carol’s All-Purpose Gluten Free Flour Blend

by Carol Kicinski on January 1, 2008

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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?

carols-gluten-free-flour

Carol’s All-Purpose Gluten Free Flour Blend Recipe

Ingredients

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

Directions

In a large mixing bowl, slowly whisk all ingredients together very well, making sure all ingredients are evenly distributed.

Servings:

Makes about 9 cups flour mix. 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.

*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.

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

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