This homemade Gluten-Free Flour Mix combines brown rice flour, tapioca flour, and potato starch to create a versatile substitute for all your gluten-free baking needs. It’s perfect for cakes, cookies, bread, and more, offering a light and airy texture while ensuring a gluten-free option!
Basic Gluten-Free Flour Mix
Prep time
5
minutesCalories
550
kcalIngredients
4 cups superfine brown rice flour
2/3 cup tapioca flour or starch
1 1/3 cups potato starch
Directions
- To measure brown-rice flour and tapioca flour, use a large spoon to scoop flour into a measuring cup, then level it off with the back of a knife. Do not use the measuring cup to scoop your flour when measuring; it will compact the flour and you will have too much for the recipe.
- Add both flours to a large resealable plastic bag, along with potato starch and tapioca flour; reseal and shake until well combined. Keep refrigerated until ready to use, up to 6 months.
Whether you’re making your favorite cookies or experimenting with new recipes, this gluten-free flour mix will provide great results every time. Happy baking!
