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.
Affiliate Disclosure Statement: As an Amazon Associate, I earn from qualifying purchases. Some of the links in this post are affiliate links, which means that I will earn a commission if you choose to make a purchase. I only recommend products I have tried and use.
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).