This simple gluten-free flour blend has become a near standard for so many recipes. It is a basic blend of brown rice flour, tapioca starch and potato starch.
Though Cybele is very particular about using superfine brown rice flour in this gluten-free flour blend, I’ve equally liked the results using standard brown rice flour, like Bob’s Red Mill. 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 some may already call for a specific amount within a recipe, and the amount of binder used in say a gluten-free cake vs a hearty bread can be quite different.
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
- Gluten-Free Cherry Oat Scones
All of these recipes are vegan and free of top allergens.
Special Diet Notes: Basic Gluten-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.
- 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.