The Best Gluten-Free Flour Blend

16 Comments
3 minutes
May 11, 2021
Carole Jones

A few years ago, this baker was dealt a very cruel hand when I was diagnosed with a gluten intolerance.  While I was thrilled to be feeling 100% again after many years of lousy health, I really struggled to give up my wheat flour.   Honestly, I was just down right ticked off!  How could my bread, cake, and cookie loving body betray me in such a way??

After giving a few gluten free recipes a try, I decided I was just going to skip them all together.  They were lousy!!!  Unfortunately, this also lead me to sneaking gluten in the form of bread, cake and cookies because I was desperate for them.  About 6 months ago, I decided it was time to stop being a baby and really take on this gluten free baking for myself because I knew there had to be better recipes that tasted great and would also keep me from being sick for days on end.

A few months ago, I shared with you my KILLER (yes, they are that good!) Gluten-Free Chocolate Chip Cookie recipe.  After I discovered this recipe, I knew my quest to find amazing gluten free recipes was not a lost cause.  It was the beginning of a journey I am so glad I started because I am no longer sneaking in baked goods that will make me miserable, yet still getting the yummy foods I crave!

This Gluten Free Flour Blend comes from my new best friend:  America’s Test Kitchen: How Can It Be Gluten Free Cookbook.  The book is packed with amazing gluten free baked goods that keep me and my body so happy.  I use this gluten free flour blend in all types of recipes and it is significantly better performing than any other flour blend I have made or bought.  It is a staple in my kitchen.  When making this flour blend, I stick with Bob’s Red Mill products because again, I find they are less gritty and perform better than other brands.  I usually have to buy them from Amazon since I live in the middle of nowhere 🙂

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The Best Gluten-Free Flour Blend

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  • Yield: 9 1/3 Cups 1x

Ingredients

Scale
  • 4 1/2 C plus 1/3 C white rice flour
  • 1 2/3 C brown rice flour
  • 1 1/3 C potato starch (not potato flour)
  • 3/4 C tapioca starch or flour
  • 3 Tb nonfat milk powder

Instructions

  1. Mix together all the ingredients and store in an airtight container in the refrigerator for up to 3 months.

Notes

recipe from America’s Test Kitchen “How Can It Be Gluten-Free” Cookbook

  • Author: Carole Jones

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

16 comments

Liz@Virtually Homemade
10 years ago

I have been completely gluten free for 4 months. Still not feeling perfectly healthy but if I eat any I seriously regret it!!! I have also been diagnosed as dairy intolerant. Any thoughts on subs for the non fat milk powder? Glad I found your blog 🙂

Carole
10 years ago

Great question Liz! I would try using powdered soy milk instead – Carole

Gluten-Free Cinnamon Raisin Bread - My Kitchen Escapades
10 years ago

[…] ready to give up all together but then tried my Amazing Gluten-Free Chocolate Chip Cookies and the Best Gluten-Free Flour Blend.  I am once again a happy consumer of baked […]

Holly
9 years ago

In most other GF blends that I have seen, the dominant flour is Brown Rice flour. What are the advantages or “pros” of having White Rice flour as the dominant flour? Or, what are the differences between these two different blends?
Thanks!

Carole
9 years ago

Hi Holly! I prefer having the white flour as the dominant flour for this blend because it is a bit lighter. The end result is just a bit less dense and heavy -Carole

Patti
8 years ago

Hi Holly, is the powdered milk really necessary in your flour blend? Could I just add an extra 3 T. of liquid milk to the recipe?

Carole
8 years ago

Hey Patti! That powdered milk adds some extra protein to the flour blend. The substitution of liquid milk to powdered milk isn’t an equal proportion since the dry milk is a concentrate.

Amanda
8 years ago

We are allergic to potato starch as well as gluten and I’m having a hard time finding a flour blend without potato starch. Is there a substitute you’d recommend?

Amanda
8 years ago

Oh, and dairy :/

Carole
8 years ago

I wish I had a solution for both your allergies Amanda but you have me stumped!

Jasmin
5 years ago

This recipe looks fabulous, can’t wait to try it! Do you have any suggestions for replacements for the milk powder (trying to avoid cow’s milk and soy)? Or would it work if we left it out?

Carole
5 years ago

Hi Jasmin! I’ve never tried it without it so I can’t say for sure. I know the importance the protein of that milk powder brings to the flour blend so I hesitate to tell you to try it without it.

Jane
4 years ago

Hi Carole, is the non fat part necessary? Can we use full fat milk powder?

Carole
4 years ago

Hi Jane! Full fat is just fine!

Gloria
3 years ago

Hi Carole.
Was wondering if you use xanthan gum or flax seed as a binder with your flour blend to make bread?
If so how much flax please?

Carole
3 years ago

Hi Gloria! I use xanthin gum

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