This recipe for gluten-free flour mix is great to have on hand for making delicious baked goods such as gluten-free pumpkin cookies and more!
Ingredients Needed
The following links are all affiliate links.
- Bob's Red Mill Gluten Free Xanthan Gum: use only 2 ½ tablespoons
- Bob's Red Mill Tapioca Flour: use the entire 20 oz. bag
- Bobs Red Mill White Rice Flour: use the entire 24 oz. bag
- Bobs Red Mill Sweet Sorghum Flour: use the entire 22 oz. bag
- Bob's Red Mill Gluten Free Brown Rice Flour
: use the entire 24 oz. bag
How to make it
In order to blend the flours together evenly, use a stand mixer with the paddle or whisk attachment.
- Dump the entire bags of white rice flour, tapioca flour, sorghum flour and brown rice flour into the bowl of a stand mixer. Add 2 ½ tablespoons of xanthan gum to the bowl.
- Mix the ingredients together on the lowest speed for 5 minutes.
How to store
Transfer the flour in an airtight container and store it in the fridge or in a cool dark space in your pantry.
This recipe makes about 11 cups of flour.
Gluten-Free dessert recipes
Do you like this recipe? Make sure to subscribe to our newsletter and we'll send you the latest and greatest!
Gluten-Free Flour Blend
A blend of gluten-free flours used for baked goods.
Ingredients
- 3 cups white rice flour 24 oz. bag
- 3 cups brown rice flour 24 oz. bag
- 2 ¾ cups cups sorghum flour (sweet rice flour) 22 oz. bag
- 2 ½ cups tapioca starch 20 oz. bag
- 2 ½ tablespoons Xanthan Gum
Instructions
- Dump the entire bags of white rice flour, tapioca flour, sorghum flour and brown rice flour into the bowl of a stand mixer. Add 2 ½ tablespoons of xanthan gum to the bowl.
- Mix the ingredients together on the lowest speed for 5 minutes. Store the flour in an airtight container in the fridge or in a cool dark space in your pantry.
Did you make this recipe? Let me know!