Gluten-Free Flour Blend

Flour Mixture

Flour Mixture (Photo credit: rjw1)

When it comes to gluten-free flour blends, the possible combinations are infinite.  Different flour blends will yield different results.  If you are new to gluten-free baking, I suggest  you make up a batch of this one, which is from the awesome cookbook, The Allergen-Free Baker’s Handbook by Cybele Pascal.  I have found that it works well replacing regular All-Purpose flour 1:1  in quick-breads, muffins, cakes and pancakes.  Once you’ve gotten comfortable with gluten-free baking, then you may want to branch out and start substituting in other interesting flours, like amaranth flour, teff flour, millet and sorghum flour.

4 C. Bob’s Brown Rice Flour

1 1/3 C. Potato Starch Flour

2/3 C. Tapioca Starch Flour

Combine all flours in a large bowl and whisk well.  Store in a container in the refrigerator.


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