My Gluten-Free All-Purpose Flour Blend Recipe

There was a time not so long ago that I lived a “free” life. Free of a nine page list of foods in an attempt to get well and rid my body of chronic pain, fatigue and some other issues. For five years, I lived a ”free” way of life, eliminating items from my lifestyle – gluten, wheat, dairy, eggs, and more. This plan of action did not help me and so now I eat what I want, listening to my body when it lets me know it doesn’t like something by way of a few uncomfortable allergic reactions. I have learned so much from those “free” days. About being gluten-free, dairy-free, egg-free.

I learned so much from being in my kitchen. Playing. Tasting. Experimenting. I learned that I could create my own recipes for all kinds of things. Like making my own gluten-free flour mixes to replace traditional all-purpose wheat flour in recipes.

This is just one of the gluten-free all-purpose flour blends I created in my kitchen. I have provided my recipe in volume, ounces and grams below.

Please note that because the amount of gluten-free flour blend used will be specific to the recipe used, I do not add guar gum or xanthan gum to my gluten-free all-purpose flour blend recipe. Here’s what I do instead: In preparing any recipe, I simply mix some guar gum or xanthan gum into the amount of flour I’m using and proceed.

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My Gluten-Free All-Purpose Flour Blend Recipe

How to make My Gluten-Free All-Purpose Flour Blend Recipe ?  It's not too hard, we can easily prepare it.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Snack

Cuisine: international

Keyword: My Gluten-Free All-Purpose Flour Blend Recipe

Servings: 4

Calories: 300kcal

Ingredients

VOLUME

• 5 1/2 cups brown or white rice flour (or a combination of both)
• 1/2 cup sweet rice flour
• 2 cups potato starch
• 1 cup tapioca flour

OUNCES

• 1 lb. 11 ounces brown or white rice flour (or a combination of both)
• 3 ounces sweet rice flour
• 11 1/4 ounces potato starch
• 4 1/4 ounces tapioca flour

GRAMS

• 755 grams brown or white rice flour (or a combination of both)
• 84 grams sweet rice flour
• 321 grams potato starch
• 119 grams tapioca flour

Instructions

• In a large bowl, combine the rice flours, potato starch and tapioca starch.
  
• Stir with a spoon or a whisk until the ingredients are sufficiently blended. Store in an airtight container. Refrigerate if preferred.
• OPTIONAL: Add the flour in small amounts to a blender and blend on HIGH. Blending the flour will result in a finely ground blend that will help improve the texture of baked goods.
• Add guar gum or xanthan gum to recipes as desired.