Monday, December 17, 2012

Our All-Purpose, Gluten Free Flour Recipe

This is the flour blend we use for most everything here. It's been highly effective in recipes that call for regular flour, substituted cup for cup. Most gluten free recipes will tell you how much xanthan gum or gluten substitute you need to add, but if you decide to adapt your own recipes, do not forget the xanthan gum; I've wasted a good deal of lovely ingredients making baked goods with the consistency of either sand or rubber frisbees, by leaving out this ingredient.

Gluten Free Flour Mixture

1 24 oz bag Bob’s Red Mill white rice flour (I like the fine consistency of this brand)

2/3 c. tapioca starch

1 1/3 c. potato starch

Combine all in a large jar with a tight-fitting lid, and shake well. If the recipe hasn’t already been adapted for gluten free ingredients, you will need to add ½ t. xanthan gum per cup of flour.


  1. Hi Aimee, I don't know much about gluten-free cooking and food but I'd like to learn and be able to make it. I'm not too familiar with the ingredients above - are they available at supermarkets like Price Chopper and Walmart or do you need to go to specialty stores?

  2. Hi Courtney! I buy these things at Hannaford in the Nature's Place, and some are available at Price Chopper or even Walmart (Walmart is hit or miss). I can also find the Bob's Red Mill gluten free flours and starches at Ocean State Job Lot and always at health food stores. Xanthan gum is one of the biggest things you need to remember with GF baking - you will make lovely rubber frisbee cakes or hard flat cookies without it! :-)