The best gluten free flour blend

    The best gluten free flour blend

    (3)
    5saves
    10min


    1 person made this

    About this recipe: This flour substitutes beautifully for wheat flour and you can make it for a fraction of the price of what's sold in supermarkets. Use as a one-to-one substitute for wheat flour.

    Ingredients
    Serves: 56 

    • 800g white rice flour
    • 450g cornflour
    • 830g arrowroot flour
    • 600g brown rice flour
    • 200g sorghum flour
    • 4 teaspoons xanthan gum

    Method
    Prep:10min  ›  Ready in:10min 

    1. Whisk white rice flour, cornflour, arrowroot flour, brown rice flour, sorghum flour and xanthan gum flour together in a bowl. Keep flour blend in sealed plastic bags or air-tight containers.
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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    by
    13

    Another good blend for going cup-for-cup on both savoury and sweet recipes. I used this to make some plain sandwich bread as well as banana bread and enjoyed the taste, texture and quality of the flour blend in both. I believe there are some issues with the names of the flours here though. 'Corn flour' can be called 'corn starch'. 'Corn flour' can also mean yellow or white cornmeal. I presumed that the recipe calls for what I call corn starch (the white starch that comes from the corn not ground corn). Also, occasionally the word 'arrowroot' flour is used interchangeably but meaning tapioca flour. True arrowroot (coming from the Maranta plant) is a heavy duty - and for me, very expensive- starch usually totalling about 1% of a blend for its binding qualities or more typically used for thickening sauces. Tapioca-from the Cassava plant-is an inexpensive starch used in many gluten free blends in quantities more or less like the one in this recipe. I presumed that the submitter intended this latter starch and not the more expensive/heavy maranta starch seeing that this mix is being praised for its economic convenience. Using the exact proportions of the flours and starches as described here, I found this to be a very good and healthy alternative to wheat flour. I will certainly keep a jar of this blend handy for my daily cooking and baking. I hope I have interpreted this recipe well. Thank you for your recipe.  -  18 Apr 2015  (Review from Allrecipes US | Canada)

    by
    1

    Love that it calls for arrowroot instead of tapioca as I have an intolerance to tapioca. True, arrowroot is more expensive, but when it comes to health, it is worth every penny.  -  16 Feb 2016  (Review from Allrecipes US | Canada)

    by
    1

    This is such a money saver!!!  -  14 Apr 2015  (Review from Allrecipes US | Canada)

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