This gluten-free flour blend is a handy pantry staple for baking cookies, cakes, muffins and other desserts. It’s balanced for texture and structure in many recipes and yields about 11 cups of ready-to-use mix.
Ingredients
The recipe below lists ingredient amounts by volume and references typical bag sizes for convenience.
- 3 cups white rice flour (about a 24 oz. bag)
- 3 cups brown rice flour (about a 24 oz. bag)
- 2 ¾ cups sorghum flour (about a 22 oz. bag)
- 2 ½ cups tapioca starch
- 2 ½ tablespoons xanthan gum
Method
For an evenly combined blend, a stand mixer with the paddle or whisk attachment works best, but you can also whisk thoroughly by hand.
- Empty the measured white rice flour, brown rice flour, sorghum flour and tapioca starch into the mixer bowl (or a large mixing bowl).
- Add 2 ½ tablespoons xanthan gum to the bowl.
- Mix on the lowest speed for about 5 minutes, or whisk vigorously by hand until uniform and free of pockets of a single flour.
Storage
Transfer the blended flour to an airtight container. Store it in the refrigerator or in a cool, dark place in your pantry. Properly stored, the blend keeps for several months; check for any off odors or signs of moisture before use.
This recipe produces roughly 11 cups of gluten-free flour blend—enough for multiple baking projects.
Gluten-Free dessert recipes
- Gluten-free banana pudding
- Gluten-free vanilla-style wafers
- Gluten-free strawberry icebox cake
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Gluten-Free Flour Blend
Amy Duska
Pin Recipe
Ingredients
- 3 cups white rice flour 24 oz. bag
- 3 cups brown rice flour 24 oz. bag
- 2 ¾ cups sorghum flour 22 oz. bag
- 2 ½ cups tapioca starch 20 oz. bag
- 2 ½ tablespoons xanthan gum
Instructions
-
Measure and combine the flours and tapioca starch in a large bowl or the bowl of a stand mixer. Add the xanthan gum.
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Mix on low speed for about 5 minutes, or whisk by hand until the mixture is even. Transfer to an airtight container and store in the refrigerator or a cool, dark pantry space.