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Best Gluten-Free All-Purpose Flour Blend for Easy Baking Success

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A simple, reliable gluten-free all-purpose flour blend that works beautifully for cookies, muffins, pancakes, cakes, and breads, providing a tender crumb and just the right chew.

Ingredients

Scale
  • 1 cup (120g) White Rice Flour
  • 1 cup (130g) Brown Rice Flour
  • 1 cup (130g) Tapioca Starch (or Tapioca Flour)
  • 1/2 cup (60g) Potato Starch
  • 1 teaspoon Xanthan Gum (optional: substitute with guar gum)
  • Optional: up to 1/2 cup (60g) Sweet Rice Flour (Glutinous Rice Flour)
  • Optional: 1 tablespoon Ground Flaxseed

Instructions

  1. Measure each flour and starch accurately using a kitchen scale or level measuring cups.
  2. Combine white rice flour, brown rice flour, tapioca starch, potato starch, and xanthan gum in a large mixing bowl.
  3. Whisk thoroughly with a whisk or fork until evenly combined and aerated.
  4. Optionally sift the blend through a fine mesh strainer for an ultra-smooth texture.
  5. Store the blend in an airtight container or jar, labeled with date and contents.
  6. Use this blend cup-for-cup as a substitute for regular all-purpose flour in most baking recipes.

Notes

Always sift flours and starches together before storing or using to keep the blend light and prevent clumps. Use trusted brands like Bob’s Red Mill for rice flours and Arrowhead Mills for tapioca starch for consistent results. If xanthan gum is omitted, expect less elasticity and crumbly texture. Adjust liquids in recipes if batter seems too dry. Store in a cool, dry place for up to 3 months or refrigerate/freezer for longer storage.

Nutrition

Keywords: gluten-free flour blend, all-purpose gluten-free flour, gluten-free baking, rice flour blend, tapioca starch, potato starch, xanthan gum, gluten-free baking mix

Find it online: https://cheerycrisp.com/best-gluten-free-all-purpose-flour-blend-for-easy-baking-success/