How to make gluten free flour

Gluten free flour blend

I’m not sure if you’re aware, but Jeanne Sauvage developed the greatest gluten free flour blend known to man. Or, well, the gluten intolerant man. Or woman. Whatever. The point is, you no longer have an excuse to continue buying those terrible, overpriced bean flour blends. Because now you can just make your own. For cheaper. Besides, you’re not fooling anyone with those nasty, bean containing cookies. Sure, bean flours are nutritious, but they taste like rotten cauliflower. And I’m not kidding. Have you ever eaten raw cookie dough made with a bean flour blend? It tastes like something horrible. Something so horrible you couldn’t pay me any amount of money to put it in my mouth again.

I buy all of my flours for this mix from Bob’s Red Mill, in bulk, through Amazon. If you plan on making this regularly, do yourself a favor and buy the flours in bulk. Not only is it cost effective, but you get them sent straight to your door. Jeanne uses tapioca starch in place of the arrowroot. But for me, the arrowroot starch worked much better with my vegan baking. Experiment! See which starch works best for you.

GLUTEN FREE FLOUR BLEND

2 1/2 c. brown rice flour
2 1/2 c. white rice flour
2 c. sweet rice flour
2 c. arrowroot starch

Combine ingredients and store in a cool place. For each cup of flour, use 1/4 teaspoon xanthan gum.

Yield: 9 cups

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10 thoughts on “How to make gluten free flour

  1. Still working my way through your blog recipes.. it's 4:11 a.m., but am excited to find this blog and try out some of these recipes! I'm new to gluten free baking.. How long can you keep this flour mixture? Does it last longer in the refrigerator? Thanks!

  2. It keeps about three months. And yes, I store mine in the refrigerator 🙂 You can get each of the flours online through Amazon – super cheap and they go straight to your door!

  3. Hi Ashlae,Thank you for posting this! I just wanted to let you know that I used your gluten free flour blend and coconut whipped cream recipes on my blog, foodrefuge.blogspot.com (with full credit given and links embedded, of course:-). Here's the link to the recipe I created with them – Smokey mocha tarts with GF flour and coconut shipped cream! http://foodrefuge.blogspot.com/2013/02/smokey-mocha-tarts-vegan-and-gluten-free.html Best,Rachel

  4. I have started experimenting to find an alternative to oat flour in my baked goods. Even with gluten-free certification some people cannot tolerate oats. So far, I've found that GF all-purpose blends work really well. I tested 3, King Arthur (the BEST), Pamela's (pretty good!), and Bob's Red Mill (great texture, awful flavor). I've heard so many people say that the bean flour taste cooks out while baking…that is FALSE. 🙂 haha! I was laughing at your comment about the bean flours. BLEGH. When I run out of the all purpose mixes I will be trying this next!

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