My Favorite Gluten-Free Flour Blend!

I’m so excited to share this recipe with you! It’s been a work in process for a long time, and my “go to” blend that I always keep on my kitchen counter for baking and cooking. I recently filmed a video for our Everyday Dish YouTube channel for Beer Battered Soy Curls, and used this blend in the recipe. I realized that I had to share this flour recipe stat, so that everyone can make them). And, in case you’re wondering, the Soy Curls were amazing!For this flour blend you will need superfine white or superfine brown rice flour. The superfine flour is key, along with sorghum flour, potato starch, and tapioca starch. My favorite brand for the superfine flours is Authentic Foods. For the sorghum flour, potato starch, and xanthan gum, I use Bob’s Red Mill. You will also need to use a digital scale (but if you’re doing a lot of gluten-free baking, you should always be using a scale for best results).

I have been using this blend with recipes that I used to bake with regular wheat flour, and it works like a charm. I don’t find that I need to adjust the liquid in the recipes either, which has been a plus. This is also the blend that I use for the bread recipes in my Farmhouse Bread Ebook, and the flour I reach for when baking cookies, pizza, scones, thickening gravy, pie crusts, or making veggies and dumplings. I will be sharing a lot more recipes using this blend because it works so well.

If you plan on using this blend for vegan cakes, use half the amount of xanthan in the below recipe (which is 2 teaspoons instead of 4). 

I also feel like I should add that gluten-free baking involves a lot of trial and error, and one blend may not work in every single recipe. For instance, this flour blend works really well in the bread recipes that I’ve developed with it, but it may or may not work in your grandma’s famous challah recipe. This is true for all of the GF baking blends out there, and especially with yeasted bread baking. But, as a recipe developer and chef for more than 30 years, I only share recipes that have come out consistently over and over again for me through lots of trial and error. I have used this flour blend in many of the recipes in my cookbooks (and I was not GF when I wrote them), and they’ve come out great! I was also selling this flour blend along with my baking mixes, and it has never let me down.

I’d love to hear if you give it a try.

xoxo Julie

Disclosure: This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

My Favorite Gluten-Free Flour Blend!

---

• Author: Julie Hasson
• Yield: 2 3/4 pounds 1x

Print Recipe

Pin Recipe

Description

This is my favorite “got to” gluten-free flour blend, and one that I’ve been working on for years. Use superfine white rice flour when you want more of a white flour, and superfine brown rice flour when you want a little more whole grain nutrition.

---

Ingredients

Scale 1x2x3x

532 grams sorghum flour (Bob’s Red Mill)
360 grams potato starch (Bob’s Red Mill)
292 grams superfine white or brown rice flour (Authentic Foods)
52 grams tapioca starch
4 teaspoons xanthan gum (level spoon) (Bob’s Red Mill) -reduce by half if making cakes and cookies

Cook Mode Prevent your screen from going dark

---

Instructions

In a large crock, Cambro bucket or bowl of a stand mixer (with the paddle attachment), combine all of the ingredients and whisk or mix until well blended. Take your time with this as you want to make sure that the xanthan gum is well incorporated.

Store in a large sealed crock, container or zip top storage bags.

Notes

Tip: I highly recommend tripling this recipe so that you always have flour ready to go!