The Best Gluten Free Flour Blend
I eat gluten free due to a gluten intolerance, and I get asked all the time what flour blend I use for my baking. I make my own blend because I have found that the pre made blends in the shops aren't as nice as this. It only takes a few minutes to mix a large batch to last me for about a month (depending on how much baking I do!). I usually buy the flour in bulk online and double this recipe so I don't have to mix it as often.
I use this fail-safe gluten free flour blend as a straight swap for wheat flour in baking. If self raising flour is called for in a recipe, I will just add gluten free baking powder to make it self raising.
I always get compliments on my baked goods using this blend, and I haven't had a bad experience with it after using it for years. I use it for everything that requires flour...cakes, cookies, scones, pancakes, waffles, pie/tart crusts, breading chicken, and thickening soups. I really hope you enjoy The Best Gluten Free Flour Blend recipe below!
The Best Gluten Free Flour Blend
Ingredients
500 grams brown rice flour
500 grams white rice flour
500 grams sorghum flour
500 grams tapioca flour
6.5 teaspoons of arrowroot powder
5.5 teaspoons of xantham gum
Directions
Mix and store in an airtight container. (I like to use a whisk to help blend the flour together, then I'll use a wooden spoon to finish the job.)
Important note: If using a recipe that calls for self raising flour, you will need to add 1.5 teaspoons (7.5 grams) of Gluten Free baking powder per 1 cup (119 grams) of this flour blend to make it self raising.
If you try this recipe, I'd love to hear what you thought of it in the comments below! Happy Gluten free baking!
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