Gluten free flour with arrowroot

    5 min

    Arrowroot is a starch derived from root vegetables and lends well to gluten free baking. Make your own gluten free flour blend at home and store in an airtight container for stellar baked goods every time.

    1 person made this

    Makes: 1 .3 kg gluten free flour

    • 475g white rice flour
    • 240g gluten free oat flour
    • 240g potato starch
    • 190g arrowroot
    • 160g brown rice flour

    Prep:5min  ›  Ready in:5min 

    1. Spoon the flour into a large container with a lid. Seal tightly and shake it until you achieve an even colour.
    2. Store the flour in an airtight container in a dry place or in the fridge for several months. You can also freeze for up to 8 months.


    Store in an airtight container for best results.
    Check labels to ensure the oat flour you buy is 100% gluten free, as oats can sometimes be contaminated with gluten.

    Potato starch vs flour

    Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.

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