Gluten-Free Flour Recipe
When diving into the world of gluten-free flour in baking and cuisine, it’s important to learn the different functions gluten serves in all your different dishes. Once you learn that, you’ll need to learn what ingredients you can use to fill those needs in its absence. That’s where this resource comes in.
Servings: 4 cups
Cost: $3
Ingredients
- 1 C white rice flour
- 1 C brown rice flour
- 1 C tapioca starch
- 1 C potato starch
Instructions
- Simply blend all ingredients together
- Store in an airtight container
Video
Notes
In almost all of our baking recipes, we use a combination of white and brown rice flours, tapioca and potato starch. We add almond flour, sorghum flour, and xanthan gum as needed per recipe. Start with this base recipe then if you are baking something like cookies where you need a bit of crispiness and crunch, swap out ½ cup potato starch with almond flour. If you are making something like banana bread that can handle a bit more heavy of a flour, swap out ⅓ cup potato starch with sorghum flour.
I store my flour mix in an airtight container.
I always store nut flour and coconut flour as well as flax meal and chia, those with the most fat content, in the freezer to keep them as fresh as possible.
Nutrition
Serving: 1cup