Gluten Free Flour Blends


My Main AP Flour Blend

From Americas Test Kitchen’s How Can it be Gluten Free by Americas Test Kitchen
  • 24 ounces superfine white rice flour
  • 7.5 ounces superfine brown rice flour
  • 7 ounces potato starch
  • 3 ounces tapioca starch
  • 3/4 ounce (3 T) King Arthur nonfat milk powder
  • To add expanded to this blend, remove 3 oz/85 grams and replace with equal parts (3 oz/85 grams) modified tapioca starch

Whole Grain Flour Blend

From Americas Test Kitchen’s How Can it be Gluten Free by Americas Test Kitchen
  • 24 ounces teff flour
  • 8 ounces superfine brown rice flour
  • 8 ounces ground golden flaxseeds
  • 5 ounces sweet rice flour

Bread Flour

From glutenfreeonashoesting.com

Makes 1 cup (140 g)

  • 100 grams all purpose gluten free flour
  • 25 grams unflavored whey protein isolate
  • 15 grams Expandex modified tapioca starch

Mock Better Batter (all purpose flour)

From glutenfreeonashoesting.com
  • Makes 1 cup (140 g)
    • 42 grams superfine white rice flour
    • 42 grams superfine brown rice flour
    • 21 grams tapioca starch
    • 21 grams potato starch
    • 7 grams potato flour
    • 4 grams (2 teaspoons) xanthan gum
    • 3 grams (1.5 teaspoons) pectin

Cassava Flour Blends

  • For Muffins/Quick Breads
    • 90 grams cassava flour
    • 12 grams whey protein isolate
    • 2 grams blanched almond flour
  • For Cookies (version 1)
    • 1 cup cassava flour mix (160 g)
    • 1/2 cup blanched almond flour (55 g)
    • 1/2 cup oat or sorghum flour (46 g)
    • 1/2 teaspoon xanthan gum
  • For Cookies (version 2)
    • 3/4 cups cassava flour
    • 6 tablespoons blanched almond flour
    • 6 tablespoons oat or sorghum flour
    • 1/2 cup tapioca starch
    • 1/2 teaspoon xanthan gum

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