Gluten Free Tips and Recipes

Simple recipes will get you started baking gluten free and before you know it you'll be a pro. It's fast, easy and (did I mention?) delicious!

Monday, August 14, 2006

Sandra's All Purpose Gluten Free Flour Mix Recipe

Here's the recipe I promised. I use this gluten free flour mix as a substitute for wheat flour in most recipes - 1 cup for 1 cup.

Mixing your own gluten free flour really is an easy process, as you'll see when you try it. The second time around of course it's even easier and much faster.

Before you start you will need to:
  • Get a reliable set of scales that can weigh at least 2 kilograms or 5 pounds. I use postal scales that are accurate to within 2 g. or 0.1 oz.
  • Purchase the dry ingredients in bulk, making sure that you have the right amount of each before you start.
  • Find a container to measure and store your flour mix. I use a one-gallon size ice cream container - nice and light, large enough to easily hold twelve cups of mix and still have lots of room to stir, and it has a tight fitting lid.
  • Get a large wire whisk.
Here are the ingredients you will need:


Weight In Grams

Weight In Ounces

White (or brown) Rice Flour 864 g. 30 oz.
Tapioca Starch 160 g. 6 oz.
Potato Starch (NOT potato flour) 512 g. 18 oz.
Xanthan Gum 24 g. 1 oz.
Guar Gum 48 g. 1.7 oz.
Total of All Ingredients 1608 g. 56.7 oz.
Yield: 12 cups (approximately)


Weigh your container without the cover and make a note of it.

Place the container that you weighed on the scales and spoon the rice flour into it. Keep adding a bit at a time until the scales measure the container weight plus the rice flour weight from the table above.

For example, if your container weight is 100 grams, the total weight of the container and rice flour will be exactly 964 grams.

To continue the example, gradually add the second ingredient to get to a total of container weight, plus rice flour weight plus tapioca starch weight equal to 1124 grams (100 + 864 + 160).

Keep adding ingredients one at a time. You will end with a total weight of container (100 g.) plus all ingredients (1608 g.) or 1708 grams.

Mix gently with the wire whisk until your gluten free flour mix is a uniform color. If you like, you can finish off by putting the lid on the container and rolling it a few times on the counter just to give it a little extra mixing.

And that's all there is to it. Although it took many days of testing and trial baking to work out all the details, it all boils down to this simple recipe that works for baking most ordinary recipes.

When I use this mix in a recipe, I always measure the flour by weight. (1 cup gluten free flour mix = 132 grams or 4.7 ounces)

I'd really like to hear how this mix works in your recipes.

In future posts I'll put up some of my recipes, ones that I have tested and know turn out well.

Sometimes it's easier to get a clear idea of how to do something by watching so I'm working on a demonstration video that will show you exactly how I mix my gluten free flour.


At 9:50 PM, Anonymous Anonymous said...

Hi sandra....I'm really impressed with what you have done with your site....the info is very useful...hope that those interested take advantage of your knowledge and appreciate the time that you took to get a "flour" that would work in most any recipe :)

Congrats, Janice

At 6:02 PM, Anonymous Anonymous said...


Do you have a white bread (sandwich bread) recipe that works well with this flour? Thanks a bunch!


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