Homemade gluten-free flour doesn’t have to be hard to make, and it’s healthier than a lot of the ones that are pre-blended. This recipe contains rice flour, tapioca starch, potato starch and optional xanthan gum.
Looking for the tastiest and easiest homemade flour blend possible?
I’ve been on a journey for quite awhile to find a gluten-free flour blend that ticks all of the boxes I need it to. One that I don’t have any negative reactions to, one that goes unnoticed and that people say “I honestly had no idea that was gluten-free!” It also has to not be extremely expensive, and doesn’t have any weird ingredients that are hard to find in stores.
For awhile I was using Bob’s Red Mill One-To-One Baking Flour, but it was SO expensive, and everything I made with it was so dense and gummy, I just wasn’t enjoying it. But I knew that the ingredients in it were decent, so I went on the hunt to create my own that was similar, but lighter in texture. I knew that rice, tapioca and potato were on my “no reaction” list, so I started to experiment with proportions of each in different recipes until I found a combination that worked.
I was actually surprised when I came across the ratio in the recipe, it didn’t take me that long to find a really good ratio! Not only is it perfect in it’s texture, but I have gotten numerous excellent comments on how people honestly could not tell the difference! A huge win in my book, and exactly what I was in search of! I hope this recipe is exactly what you are also looking for.
You only need a few minutes to create this flour blend.
To make this gluten-free flour blend, you will need the following ingredients, which you should be able to find in the baking section of most grocery stores:
- Rice flour (either brown or white will work)
- Tapioca starch
- Potato starch
- Xanthan gum (optional, but you may need to add another thickener, depending on the recipe)
Simply mix the four ingredients in a large bowl and stir well to combine fully. Store in an air-tight container at room temperature until ready to use. You can double, triple or quadruple the recipe as needed. Be sure to use up before the ingredients with the first expiration date.
This gluten-free flour blend can be used in recipes as a 1-to-1 replacement for all-purpose white flour.
Yes! There might be some slight differences in texture and moisture absorptivity, depending on the recipe. You may need a bit more or less liquid, depending on the application.
One cup is equivalent to 520 grams.
No, this flour blend needs to be baked or cooked prior to consumption. Tapioca starch should not be consumed raw, and the other two flours may harbor harmful bacteria when raw.
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Gluten-Free Flour Blend
- 4 cups rice flour (either brown or white will work) 620 grams
- 3 cups tapioca starch 480 grams
- 2 cups potato starch 380 grams
- 2.25 teaspoons xanthan gum
- Mix all ingredients together in a large bowl. I recommend measuring out the amounts of each flour by weight, using a scale, if you have one. If not, use the spoon and level method, where you use a spoon to fill up the measuring cup and then level it off. This way the flour does not get too compacted as you scoop each flour.
- Stir well to ensure all ingredients are mixed sufficiently. Store in an air-tight container at room temperature until the best by date on the flour/starch that occurs first.