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 flours such as sorghum, buckwheat, or potato. Since I am allergic to nuts and coconut, I cannot use the 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 Simple Chocolate Chip Cookie Recipe to get you started.
Store this and all gluten-free flours in the refrigerator.
Laura's Gluten-Free Flour Blend
Equipment
- Whisk, large mixing bowl
Ingredients
- 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
Instructions
- 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.
Notes
SHOP THIS RECIPE
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My hope is you will come to enjoy cooking. Here are some of my favorite tools that will make your time in the kitchen more fun (paid Amazon links).
