Navigating Gluten Free All Purpose Flour Blend

Navigating Gluten Free All Purpose Flour

This is the flour blend I developed after getting frustrated at the high prices of gluten free flour blends. This was first developed in April 2014 and I have used it ever since. I don't claim it is a one to one flour in every application, but I found it easy to play around with recipes and make substitutions. The texture and taste turned out great and it was important to me at the time that there were no gums needed.
Print Pin
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 10 cups

Ingredients

  • 2 cups Sweet White Rice Flour
  • 1 cup White Rice Flour
  • 1/2 cup Sweet White Sorghum Flour
  • 1/2 cup Tapioca Flour
  • 1/4 cup Potato Starch

Instructions

  • Mix all the flours together well and use in your next recipe.

Notes

This substitutes well for Bob’s Red Mill 1:1 Flour (the rice-based one) as well as most other rice-based flours. One reason I like this better is that I can get these flours in bulk and at least when I started doing this, I could make this gluten free flour blend for just under $1 per pound when done in the bulk size individual flours from Bob’s Red Mill. 
No gums are added and no gums are needed even if the recipe calls for gum if your flour doesn’t contain it. This specific blend compensates for it. If you want a firmer structure instead of a soft product you may consider adding some, but I have never needed it.

Fawn

My passion is supporting those who need to be gluten free. After my family had to transition to eating gluten free I realized how difficult it is. It is more than finding a recipe. It is about how to navigate social situations, deal with isolation, and other things that come along with it. I live in Oregon with my family, cats, and chickens.

Recent Content