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Gluten Free Flour Mix

Some of the pre-made gluten free flours that you buy in stores use bean flours which I find gives baked goods an odd flavor.  We use this combination in my classes at Bastyr and it works quite well.  This recipe makes 4 cups of flour.  Keep in a sealed container in the refrigerator or freezer.

3 cups brown rice flour
cup potato starch

cup tapioca flour
2 teaspoons xanthum gum (Jane goofed a little and said 2 tablespoons)

Mix ingredients together in a large bowl.  Use 1 cup of the mixture to replace 1 cup of wheat flour in any recipe.  As Jane says, the texture will not be the same - a little grainier, not as bound together, but cookies and muffins and such will hold together.


*If you can't find these ingredients at your local natural foods grocery store, try Bob's Red Mill.  They carry all of these products.

13 Comments:

Relaena Sindelar
Will this work well for making pasta too, do you think? LOVE your site!! :-)
January 21, 2010, 3:08 pm

Relaena Sindelar
Oh, and Bob's Red Mill has an outlet store just south of Portland... super place to buy all sorts of GF stuff in bulk there!
January 21, 2010, 3:17 pm

Gary H.
This is perfect timing! My grand daughter has just been diagnosed as being allergic to gluten. Im forwarding this to my son and his wife .Thanx!
January 21, 2010, 3:39 pm

Cindy H.
I'm ready to make cookies! Should I use 2 teaspoons xanthum gum as in the written recipe or 2 Tablespoons xanthum gum which Jane says in the video?
January 21, 2010, 5:00 pm

Linda Carter
Cindy It has to be 2 tsp. I cook gluten free all the time and you never use tablespoons of xanthum gum. I can't get the video to run. It's probably my computer.
January 21, 2010, 5:06 pm

Joel Saenz
I believe that gluten is bad for all of us. Especially the wheat that is grown today. It is hybrid and genetically modified to contain more gluten. Even if you are not allergic eating too much can create allergic reactions. I believe wheat should be used in extreme moderation. I also believe people should consume gluten free products when given the choice.
January 21, 2010, 11:20 pm

Joanne Parkhurst
Do you use the same amounts called for in regular recipes?
February 9, 2010, 5:30 pm

Cynthia Lair
Joanne, Yes. The texture will not be quite the same.
February 9, 2010, 5:35 pm

Kathy Witte
The best gluten free flour that I have ever had is Jules Gluten Free. This is an all purpose flour so you don't have to add lots of other ingredients. You use this to replace white flour. It's a 1 to 1 ratio. The recipes and tips on this website have been a lifesaver for me. www.julesglutenfree.com - Kathy
April 7, 2010, 7:03 pm

renee d
What would be the rest of the recipe for bread?
February 13, 2011, 2:59 pm

Cynthia Lair
Renee, I have not tried using this recipe to make bread. I have only used this flour mixture to make cookies, muffins and other baked goods. Here is a recipe that uses a similar mixture to make bread: http://www.seriouseats.com/recipes/2010/05/how-to-make-gluten-free-sandwich-bread-recipe.html
February 14, 2011, 6:59 am

Melissa Bilbrey
I am looking for a GF flour recipe that does not contain Rice or Tapioca starch, is that impossible??? So far I haven't found on. My 2 1/2 year old LOVES loves loves your flourless fabulous 'Friday' pancakes. Is there anyway I could make a cake out of that batter? :)HELP!
February 25, 2011, 2:03 pm

Kassi Kassi
What a joy to find someone else who thkins this way.
May 4, 2011, 6:47 pm

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