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Gluten-Free Flour Mix Recipe
Gluten-Free Flour Mix Recipe photo by Taste of Home
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Gluten-Free Flour Mix Recipe

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4.5 23 14
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"I make this recipe in two-quart batches and store them in airtight jars," writes Bernice Fenskie of Cranberry Township, Pennsylvania. "My son and I both have Celiac Disease and love that we can use this mix to still enjoy traditional dishes."
TOTAL TIME: Prep/Total Time: 5 min.
MAKES:48 servings
TOTAL TIME: Prep/Total Time: 5 min.
MAKES: 48 servings

Ingredients

  • 2 cups white rice flour
  • 2/3 cup potato starch flour
  • 1/3 cup tapioca flour

Nutritional Facts

1 tablespoon: 29 calories, trace fat (0g saturated fat), 0mg cholesterol, trace sodium, 7g carbohydrate (0g sugars, trace fiber), trace protein

Directions

  1. In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: 3 cups.
Editor’s Notes: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company. Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Originally published as Gluten-Free Flour Mix in Cooking for 2 Winter 2009, p12


Reviews for Gluten-Free Flour Mix

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
SharonSeaman
Reviewed Aug. 16, 2015

"Bob's Red Mill Xanthan Gum does not contain gluten."

MY REVIEW
Savta2
Reviewed Feb. 6, 2015

"Can you just substitute this flour mixture for regular flour when baking cakes, muffins, cookies and bread?"

MY REVIEW
Orbs
Reviewed May. 21, 2014

"I made a double batch of the flour mix. I baked the Biscuits For Two Recipe from Taste of Home.com substituting the flour with the Gluten-Free Flour Mix. They turned out delicious.

Thanks for sharing this recipe, Bernice."

MY REVIEW
revmommy
Reviewed May. 5, 2014 Edited May. 7, 2014

"I haven't used this yet - but was glad to find it. For those as new to GF baking as I am, it is helpful to know that Potato starch flour means potato starch. Helpful. since potato starch and potato flour are not the same thing. Hope that helps someone! I'll let you know how my bread turns out."

MY REVIEW
slq0525
Reviewed Apr. 30, 2014

"Can you substitute rice starch instead of potato starch?"

MY REVIEW
dlindenf
Reviewed Jan. 16, 2014

"My Fiance has developed a gluten-sensativity this last year. I've used the pre-made all-purpose flours from the grocery store, but most had an weird taste to me. This is the only flour that I use when I cook/bake now! Its' awesome!"

MY REVIEW
iteach5
Reviewed Jan. 1, 2013

"Interesting recipe. Thanks, Bernice, for submitting it. I am trying to go wheat-free since learning from my reading that modern wheat is nothing like that of our ancestors and is responsible for the huge rise in celiac disease and obesity. In searching xanthan gum on the web (see other reviews), I found that xanthan gum is a fermented corn-based product, whereas guar gum is from a legume. Both can be used in gluten-free cooking, but measure carefully! I plan to look for all of these ingredients (flours and gums) on my next trip to the health food grocery store. Thanks TOH for a fabulous website."

MY REVIEW
portrey0524
Reviewed Dec. 23, 2012

"Just so you all know, xanthan gum contains wheat... therefor not wheat free"

MY REVIEW
thepeavysix
Reviewed Aug. 19, 2012

"Excellent mix. I add a couple of tablespoons of xanthan gum to the mix, though. Made muffins and cornbread so far with this mix and both have gobbled up!!"

MY REVIEW
EEJJ
Reviewed Jul. 18, 2012

"This seems to be the best GF flour mix for baked goods that I have tried since my son was diagnosed with Celiac disease. You must use xanthan gum with it, however. Different amounts depending on what you are baking. I just use this flour mix & the xanthan gum in place of regular flour in my tried & true recipes for cakes, cookies, muffins, etc. that call for regular wheat flour."

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