Don’t look any further…this is the best gluten free flour blend! I use this in all of my baking and I am quite happy with my baking results. There is a difference in texture, as there is in any gluten free baking. It takes some getting used to with the flavor as well. I’m so used to it, being gluten free for over two years, that I actually prefer it now. I like my cakes and cupcakes to be a bit more dense. I use this in place of all-purpose flour in all of my recipes and the results are fabulous! I will usually add a tablespoon or two extra, but I will note that in my recipes. I love this flour blend for cakes, cupcakes, cookies, muffins…and pancakes too!
Most of these flours are available at any heath food store or online. Gluten free products are becoming more and more available, which is great! I really love Bob’s Red Mill gluten free flours. They are all wonderful! Now once I mix up my flour blend, I use it up pretty quickly so I store it in an airtight container in the pantry. Store in the refrigerator for long term storage.
Sarah’s gluten free flour blend
makes about 9 cups
- 4 cups brown rice flour
- 2 cups sweet white sorghum flour or white rice flour*
- 2 cups potato starch
- 1/2 cup tapioca flour or starch
- 1/2 cup corn starch**
- 5 teaspoons xanthan gum
Mix all the ingredients in either a large ziploc bag or bowl. Sift together using a large wire whisk to really incorporate all of the flours. Store in an airtight container.
*I like to use 2 cups white rice flour for a lighter blend.
**With a corn allergy, simply use an additional 1/2 cup tapioca starch.