Gluten-Free All-Purpose Flour Blend

Gluten-Free All-Purpose Flour Blend

A balanced mix of rice flour, starches, and xanthan gum for everyday gluten-free baking.

Total 5 min Makes 40 oz Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This blend combines white and brown rice flours with potato starch and tapioca starch for a texture close to wheat flour, plus xanthan gum for structure. Mix a large batch and store it in an airtight container to swap into most cookie, cake, and quick bread recipes at a 1:1 ratio. It works well as a pantry staple for anyone cooking gluten-free regularly.

Ingredients

  • 2 1/2 cups white rice flour
  • 1 1/2 cups brown rice flour
  • 1 1/3 cups potato starch
  • 2/3 cup tapioca starch
  • 4 teaspoons xanthan gum

Method

  1. In a large bowl, whisk together the white rice flour, brown rice flour, potato starch, tapioca starch, and xanthan gum until evenly combined and no streaks of starch remain.

  2. Sift the mixture through a fine-mesh sieve into another bowl to break up any clumps, then whisk once more to ensure even distribution.

  3. Transfer the blend to an airtight container and store at room temperature for up to 3 months, or in the freezer for up to 6 months. Stir or shake before each use.

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    Gluten-Free All-Purpose Flour Blend

    This blend combines white and brown rice flours with potato starch and tapioca starch for a texture close to wheat flour, plus xanthan gum for structure. Mix a large batch and store it in an airtight container to swap into most cookie, cake, and quick bread recipes at a 1:1 ratio. It works well as a pantry staple for anyone cooking gluten-free regularly.

    5 min 40 oz 110 cal

    Ingredients

    • 2 1/2 cups white rice flour
    • 1 1/2 cups brown rice flour
    • 1 1/3 cups potato starch
    • 2/3 cup tapioca starch
    • 4 teaspoons xanthan gum

    Method

    1. 1

      In a large bowl, whisk together the white rice flour, brown rice flour, potato starch, tapioca starch, and xanthan gum until evenly combined and no streaks of starch remain.

    2. 2

      Sift the mixture through a fine-mesh sieve into another bowl to break up any clumps, then whisk once more to ensure even distribution.

    3. 3

      Transfer the blend to an airtight container and store at room temperature for up to 3 months, or in the freezer for up to 6 months. Stir or shake before each use.