This is a simple, all-purpose flour mix that is easy to make yields a great taste and texture when converting your favorite recipes to gluten free. I spent several years developing a flour mix that would have some whole grains and also lend a soft, non-gritty, and light texture that mimicked that of wheat, and now I’m sharing it with you. This recipe works best for cakes, yeast or quick breads, and muffins.
I keep GF Jules flour in the pantry for sauces and gravies (check out this great Macaroni and Cheese recipe!) and Gluten Free Mama’s Almond Blend is always my go-to for cookies/bars, or those times (which are becoming more frequent) when I just haven’t had time to whip up a batch of homemade flour mix.
Below you’ll find 3 different recipes which include the same ratio of ingredients, but the amount is tailored to how much you may need to make at the time, for your convenience. Use the same instructions for whatever size batch you decide to make.
A few recipes that work great with this flour:
Cup for Cup Flour Mix
*gluten-free *soy-free *oat-free *dairy-free *nut-free
Large Batch (Yields about 8 1/2 cups)
- 1 1/2 cups white rice flour
- 3 cups brown rice flour, sorghum flour, or a combination of the two (I usually use half and half)
- 2 cups potato starch
- 2 cups tapioca starch
- 2 T xanthan or guar gum
- Whisk all ingredients together (by hand or with your KitchenAid whisk attachment) and store in an airtight container. Use cup-for-cup to replace wheat flour. If you are using this flour to make yeast products, add an additional 1/2 tsp xanthan or guar gum per cup of flour.
- Store in an airtight container in a cool location (does not require refrigeration)
- This recipe usually lasts about a month if used for all our baking needs.
Small Batch (Yields just under 3 cups)
- 1/2 cup white rice flour
- 1 cup brown rice flour, sorghum flour, or a combination of the two (I usually use half and half)
- 2/3 cups potato starch
- 2/3 cups tapioca starch
- 2 tsp xanthan or guar gum
Extra Small Batch (Yields almost 1 1/2 cups)
- 1/4 cup white rice flour
- 1/2 cup brown rice flour, sorghum flour, or a combination of the two (I usually use half and half)
- 1/3 cup potato starch
- 1/3 cup tapioca starch
- 1 tsp xanthan or guar gum