This simple gluten-free dairy-free flour blend has become a standard formula for so many recipes. It’s a basic blend of brown rice flour, tapioca starch and potato starch. It’s free of gums or other additives, which gives it more versatility in recipes.
Basic Gluten-Free Dairy-Free Flour Blend for Baking
Cybele is very particular about using superfine brown rice flour in this gluten-free dairy-free flour blend, but I’ve used regular brown rice flour and substituted sorghum flour, with good results. To somewhat mimic the superfine texture, you can whiz the flour in a spice grinder or food processor for about 1 minute.
Note that you may need to add xanthan gum, guar gum, psyllium husk, gelatin, eggs, or another binder to your recipe when using this gluten-free flour blend. I like that Cybele keeps it gum-free, as not all recipes require additional binder or they might list it as a separate ingredient. And you might need diffeent amounts of binder for a delicate cake vesus a hearty bread.
Recipes that use this gluten-free flour blend include Cybele’s Gluten-Free Red Velvet Cake with Vegan Velvet Frosting, Gluten-Free Double Chocolate Chunk Cookies, and Gluten-Free Cherry Oat Scones. They’re all vegan and top allergen-free too!
Special Diet Notes: Gluten-Free Dairy-Free Flour Blend
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally top food allergy-friendly.
- 4 cups superfine brown rice flour
- 1-1/3 cups potato starch (not potato flour)
- ⅔ cup tapioca starch or flour
- Combine all ingredients in a gallon-size zipper-top bag. Shake until well blended.
- Store in the refrigerator until ready to use.
**To measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife or straightedge. Do not use the measuring cup itself to scoop your flour when measuring! It will compact the flour and you will wind up with too much for the recipe.
Can I use arrowroot flour instead of tapioca
You can, I believe arrowroot is a little heavier than tapioca though.
Can you tell me which size cups you are basing your measurements on as the cup sizes vary from country to country and recipe to recipe.
We are in the U.S.
Can this be used in any recipe on a 1:1 basis? For example, if a recipe calls for 1 cup of flour, can I substitute 1 cup of the gluten-free flour?
Hi Marisa, yes and no. This blend doesn’t contain any “binder” such as xanthan gum, as the amount of binder you will need varies by recipe. For example, a recipe that uses lots of eggs may not need a binder at all, while a yeast bread will need quite a bit and cookies will need somewhere in between. I don’t tend to like what gums do to gf baked goods, so I work around often and prefer a baseline blend (like this one) that doesn’t have gums. Nonetheless, here is a good general rule of thumb on adding xanthan gum – http://glutenfreecooking.about.com/od/glutenfreecookingbasics/a/xanthanguargums.htm.
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