Gluten-Free All-Purpose Flour recipe

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Ingredients

5 ounces rice flour
2 ¾ ounces cornstarch
2 ⅜ ounces tapioca starch
2 ¼ ounces brown rice flour
2 ¼ ounces nonfat dry milk powder
½ ounce potato starch
⅓ ounce xanthan gum

Nutrition Info

313.8 calories
carbohydrate: 67.9 g
cholesterol: 2.5 mg
fat: 0.9 g
fiber: 3 g
protein: 7.3 g
saturatedFat: 0.2 g
servingSize: -
sodium: 102.2 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine rice flour, cornstarch, tapioca starch, brown rice flour, milk powder, potato starch, and xanthan gum in a container. Mix well.

Recipe Yield

1 pound

Recipe Note

After being disappointed by commercial GF flours, I finally sat down and researched what it takes to make a good flour one day. This was my first attempt, but after trying it out, I never even tweaked it! This is an all-purpose flour that I have used for gravies, cakes, cookies, fried food coatings, and more. Substitute 1:1 in any recipe calling for wheat flour. The only use I haven't tried is yeast breads.

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