Gluten Free Flour Blend Recipe
My ultimate gluten-free flour blend. Only 5 ingredients, simple and affordable. Moreover, it is Low FODMAP and Dairy- Free.
Ingredients
- 200 gr White Rice Flour (1 ⅓ cup)
- 200 gr Brown Rice Flour (1 ⅓ cup)
- 150 gr Tapioca Flour/Starch ( 1 ¼ cup)
- 150 gr Sweet Rice Flour (Glutinous” White Rice Flour) ( 1 ¼ cup)
- 1 ½ teaspoon Xanthan Gum
Instructions
- Simply mix all the flours together and store it in an airtight container (I like to use a mason jar) in a dry, cool and dark place. In the cupboards keeps well for about 7 weeks, in the fridge for up to 3 months and in the freezer for up to 6 months.
- Use gram-by-gram (cup-to-cup) in place of all-purpose flour. However, this can be tricky since for some recipes gluten-free flours react differently.