Weights for my Basic Gluten Free Flour Mix



After being asked, many times, for years, for the weights of the flours and starches in my basic gluten-free flour mix, I am finally posted them!  Not sure why it’s taken me so very long…. but here you go! Enjoy!

My Basic Gluten-Free Flour Mix

Makes 6 Cups

The key to the very best gluten-free baked goods is Authentic Foods superfine brown rice flour; it is the Cadillac, or cashmere, of brown rice flours and is worth its weight in gold. It is not grainy like other rice flours, and bakes the most fantastic cookies, cakes, pie crusts, and so on. If you can’t find it at your local natural foods market or Whole Foods, order it online. Both Ener-G and Bob’s Red Mill brown rice flours will also work in these recipes, but they won’t turn out quite as well. I do not recommend Arrowhead Mills brown rice flour, which I find too gritty. The brands of potato starch and tapioca flour or starch are not important; I find them all inter- changeable.

4 cups superfine brown rice flour (629.4 g)
1 1/3 cups potato starch (not potato flour) (261.2 g)
2/3 cup tapioca flour (also called tapioca starch) (93.00 g)

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.

Combine all ingredients in a gallon-size zipper-top bag. Shake until well blended. Store in the refrigerator until ready to use.


9 Responses

  1. Deb says:

    Thanks Cybele!

  2. Linda Olsen says:

    Ooh! Gluten-free flour mix! I’ve been searching the whole internet for this! :)

  3. Charlie says:

    Can you recommend a substitute for the flour mixture that is rice, nut and soy free?

    • Jeanne says:

      To Charlie,
      I also am allergic to rice and soy (skin testing by Allergist) and have been so happy to find that sorghum flour is a lot like wheat, so much so that my husband and son can’t tell the difference. I just add xanthan gum or guar gum to make up for the no gluten, about 1 tsp. of either per cup. If you want a light flour like for cupcakes, you can use half sorghum and half of your choice of ‘starchy’ flours like tapioca, potato starch or a mix both.

  4. Great! How many grams do you consider a cup when you call for a cup in a recipe?

  5. […] this best) 3 T canola oil 2 t yellow food coloring (I used 3 drops of liquid food coloring) 3 cups basic gluten-free flour mix 3/4 teaspoon xanthan gum 4 t double-acting baking powder 1/2 t salt 1/4 cup poppy seeds (I omitted) […]

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