Basic Gluten Free Flour Blend

Gluten free flour blend

Most store bought gluten free flour blends centre around three main ingredients; rice flour (base),  potato starch (stretchy) and tapioca flour (more stretchy). Xantham gum is added for yet more stretchyness.

This flour blend is a good general base for cakes, breads, pancakes, and cookies. It doesn’t have an especially complex flavour, but this can be useful when you are adding other flavouring ingredients. It’s the base for a lot of the recipes on the site, including five minute gluten free flatbread, quick gluten free pizza, gluten free lemon tart and probably many more to come.

You should be able to get all the ingredients at a health food / whole food shop or even larger supermarkets, or you can order them online from Amazon at the links below. Doves Farm and Bob’s Red Mill both produce high quality stoneground flours, so aim for these where you can. If you know any other good brands, please leave a comment below!

UK
*Doves Farm Gluten Free Rice Flour
*Bob’s Red Mill Potato Starch
*Bob’s Red Mill Tapioca Flour

US
*Bob’s Red Mill White Rice Flour
*Bob’s Red Mill Potato Starch
*Bob’s Red Mill Tapioca Flour

Tapioca flour is usually the most difficult and expensive to find, I’ve never done it but I’m assured that you can grind tapioca pearls into flour relatively easily. Worth a try as tapioca pearls seem to be much cheaper.

I’ve given the blends below by volume and by weight; if possible, I’d go for weight as flours can settle and take up greater or smaller volumes.

Gluten Free Flour Blend

Directions: Stir ingredients together with a whisk or fork until well mixed. Keep in a sealed airtight container.

By Weight (metric):

Makes 450g
300g white rice flour
110g potato starch
40g tapioca flour
1 tsp xantham gum

By Weight (imperial):

Makes 22.5oz
15oz white rice flour
5.5oz potato starch
2oz tapioca flour
1.5 tsp xantham gum

By Volume:

Makes 3 cups
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 tsp xantham gum

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  • Paulm

    Some very interesting stuff here. Have been using the Dove gluten free flour blend for years. Belatedly, I’ve discovered it has a rather high calorie count – 200 calories per slice. Which might be at least partly responsible for my recent weight gain. But then I think most mixes are going to be similar…

    • Hi Paulm, excuse me while I hurriedly cover up the recent chocolate brownie post, it will seriously undermine what I’m about to discuss…

      This mix is actually very similar to the Doves Farm blend, I think the fact that the blend is based around white rice and potato also isn’t going to help you much, as they’re going to spike your insulin levels which can lead to weight gain. You can try the mix above with brown rice flour instead, which is more filling and should have a much reduced effect on insulin levels. Although this is a basic bog standard flour blend, there are a few other blends I’ve used based around bean flours; these should be a little better as they’ll have a high protein content, I’ll put them online when I can.

      Bob’s Red Mill make an all purpose gluten free flour blend that I think contains more bean based flours, and works for most of the recipes on my site. The also make a pure garbanzo and fava bean (chickpea and broad bean) flour.

      • Andy

        Would you just straight switch the potato starch with brown rice flour, or would that change the balance of things?

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