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Gluten Free Flour Mix

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4 cups Brown Rice Flour

1 cup Arrowroot or Tapioca Starch

Mix together and keep in cool dry place.

 
Always mix dry ingredients together really well before adding wet ingredients.
 
So I used to believe that xanthan gum was needed with gluten free flours. I am now adding it far less. If I have a recipe that contains eggs or gel eggs then I don’t add it anymore. The baked goods stay together just fine, however when I am baking without gel eggs I do add it. It is totally up to you.
 
 
Gluten Free Flours
In many of my recipes you will find sorghum flour added, as well as chickpea flour and
coconut flour which are both grain free. I try to use as many whole grain flours as possible to make my recipes healthier.

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12 Comments

  4. what can you use in place of tapioca? I am out and want to make these bars! I have other kinds of gf flours on hand

      1. I would like to try these too. but I have issues with potato starch, So I see that you suggested Corn or arrowroot.. So I wil give this a try and see how it goes.

  6. I can’t see the recipe for 2 ads covering almost all of it. I tried to click them off but it goes to the ad. ARGH!!!

    1. Sorry about that. I just clicked and could see it fine. Here it is:
      4 cups Brown Rice Flour
      1 1/2 cups Potato Starch
      1 cup Tapioca Starch
      Mix together and keep in cool dry place.
      *Always mix dry ingredients together really well before adding wet ingredients.With gluten free flours you need Xanthan Gum. Its the “glue” that keeps everything together. Each individual recipe has the amount of xanthan gum that is needed.You can buy it at the Bulk Barn or health food stores.
      **If you buy a commercial gluten free flour mix, check to see if it already as xanthan gum in it. If is, do not add extra.

      1. Thank You! I just clicked on here again and those ads were on here again. This time I was able to click them off. There were 2 pics of the same thing.