If there is one thing I learned early in my journey baking for Bruce, it’s that not all gluten-free flours are created equal. Many store-bought blends left our favorite family cakes gritty or, worse, tasting like cardboard. When you’re dealing with the dietary restrictions that come with Crohn’s, the last thing you want is a dessert that feels like a compromise.
After months of mixing, measuring, and more than a few failed batches, I finally perfected this All-Purpose Gluten-Free Blend. It’s light, neutral in flavor, and has just the right structure to mimic traditional wheat flour.
DIY Gluten Free Flour Mix
Ingredients
(BY WEIGHT IS BEST!)
24 oz (approx. 4 1⁄2 cups) Fine White Rice Flour
7.5 oz (approx. 1 1⁄2 cups) Brown Rice Flour
7 oz (approx. 1 1⁄3 cups) Potato Starch (not potato flour)
3 oz (approx. 3⁄4 cup) Tapioca Starch/Flour
0.75 oz (approx. 4 tsp) Xanthan Gum (the “glue” that holds it together)
Instructions
In a very large bowl or a clean storage container, combine all ingredients.
Use a large whisk to stir the flours together for at least 2 full minutes. You want to
ensure the xanthan gum is evenly distributed throughout the heavier rice flours.
Seal the container and shake vigorously for an extra minute just to be safe!
Store in a cool, dry place. This mix will stay fresh for up to 3 months.
Notes
Why the weight? In gluten-free baking, volume can be tricky. A “cup” of flour can vary by several grams depending on how you scoop it. For the most consistent results in your cakes and bakes, I highly recommend using a kitchen scale!