This is my favourite, go-to gluten free flour blend, and you can use it in everything from cakes and cookies to brownies and all sorts of pastry. It successfully mimics commercial gluten free flour mixes and it always gives the most delicious results. You only need three ingredients to make it, but I’ve also included lots of substitution options so you can tweak it to your own unique requirements.Note that for this specific recipe (without any substitutions), 1 cup of the gluten free flour blend measures 150g.
500g(2 ¾ cups + 2 tbsp) white rice flour(make sure that it's finely ground)
300g(1 ¾ cups + 1 tbsp) potato starch(note that this is different from potato flour)
200g(1 ⅓ cups) corn flour (US)/maize flour (UK)
In a large bowl, throughly whisk together all the ingredients until well combined.
Transfer the gluten free flour blend into an airtight container.
Shake the container before using in case any of the gluten free flours have settled unevenly.
Use as directed in the recipe.Tip 1: For this specific recipe (without any substitutions), 1 cup of the gluten free flour blend measures about 150g.Tip 2: You can use this gluten free flour blend in any recipes that list "gluten free flour blend" in their ingredients list. This includes most gluten free recipes on this blog, with the exception of the bread recipes. There, you need to use individual gluten free flours, as instructed in the recipe.
Storage: The gluten free flour blend keeps well in an airtight container in a cool, dry place for several months (no need to keep it in the fridge).
If you want to tweak this gluten free flour blend recipe slightly – for example, if you can’t find one of the flours in the store, or if you have additional food intolerances (like a corn allergy or a nightshade intolerance) – here are some possible gluten free flour substitutions (all of these substitutions should be made by weight, not by volume):
Instead of potato starch, you can use arrowroot starch, corn starch (cornflour in the UK), or tapioca starch.
Instead of corn flour (maize flour in the UK), you can use buckwheat flour, sorghum flour, or white teff flour.
White rice flour: there is no reliable substitute for it within this specific gluten free flour blend formulation. If you don’t want to use a rice-based gluten free flour blend, you’ll need to adjust the ratios of the individual flours used – I’ve actually developed a rice-, corn- and nightshade-free gluten free flour blend that’s also lower in starches and you can find it in my gluten free cookbook, Baked to Perfection!
Recipe by The Loopy Whisk (www.theloopywhisk.com).