I created this flour blend after months of searching. You see, although I am only allergic to wheat, barley, and rye, I have intolerances to other grains and flours. This makes things much more complicated. Remember, I am all about SIMPLE. I needed to find a flour blend without flour such as sorghum, buckwheat, or potato. Since I am allergic to nuts and coconut, I cannot use paleo flour blends either. Many of the store-bought gluten-free flour blends contain at least some or all of these ingredients.
What’s an allergy girl to do? Well, with lots of research and trial and error, I came up with this simple flour blend. This blend works well for all my gluten-free baking and cooking needs. This recipe uses Rice Flour (brown or white), Arrowroot Flour, and Tapioca Starch (Flour). To make things even more simple, I like to mix up a big batch of this flour blend so I always have it on hand.
Why not give it a try? I hope this flour blend will enhance all your new gluten-free recipes. Here’s a Chocolate Chip Cookie Recipe to get you started.
Store this and all gluten-free flour in the refrigerator.
Laura’s Gluten-Free Flour Blend
- Whisk, large mixing bowl
- 1 1/3 cups Rice Flour White rice or brown rice flour both work equally as well for this recipe.
- 1/3 cup Tapioca Flour
- 1/3 cup Arrowroot Flour
- Measure each flour type.
- Add each flour type to a large mixing bowl.
- Whisk flours together to blend.
- Store in an airtight container in the refrigerator.
Leave a reply and let me know if you use this flour blend. I love to hear from you.
Blessings, Laura xo