Gluten Free Flour Blend

This recipe is for a basic gluten-free flour blend.  I buy my ingredients at a nearby Asian Market.  Some ingredients can also be found at your local grocery store or online.  You can also substitute the white rice flour for brown rice flour or mix half and half.  I also mix a small batch of this recipe incorporating sweet rice flour for dessert recipes, such as crepes. 

 

For a flour blend used for baking, you will need to add xanthan gum.  

What is xanthan gum?  Xanthan gum provides elasticity and stickiness into batters and doughs.  It acts as a binder, helps hold onto some moisture, and helps give your baked goods some structure.  

The first recipe below is an example of a blend used for baking.  Note:  I add my xanthan gum to recipes, as I need it to keep my flour blend basic. But if you do add it remember, a little goes a long way.  

Make sure to label your different combinations when stored so you can identify which one you are using. 

(Yield: Approx. 6 cups)

4 cups (463 g) Rice Flour
1 1/3 cup (228 g)potato starch or corn starch
2/3 cup (105 g) tapioca flour
2 tsp xanthan gum (optional)

(Yield: Approx. 12 cups)
8 cups Rice Flour
2 2/3 cup Potato starch
1 1/3 cups tapioca
4 tsp xanthan gum (optional)

(Yield:  Approx. 18 cups)
12 cups Rice Flour
4 cups potato starch
2 cups tapioca flour
6 tsp xanthan gum (optional)

Directions:

Mix all ingredients in a large bowl.  Transfer into an airtight storage container.