Gluten Free Flour Blend Recipe

Ingredients

• 200 g (1⅓ cups)white rice flour
• 200 g (1⅓ cups)brown rice flour
• 150 g (1¼ cups)tapioca flour or starch
• 150 g (1¼ cups)sweet rice flour (glutinous white rice flour)
• 1½ tspxanthan gum

Instructions

1. 1

   Mix the flours

   Combine all the flours and the xanthan gum thoroughly. Transfer the blend to an airtight container and store it in a cool, dry, dark cupboard for about 7 weeks, in the fridge for up to 3 months, or in the freezer for up to 6 months.

2. 2

   Use the blend

   Use it gram for gram, or cup for cup, in place of all-purpose flour. Gluten-free flours can behave differently depending on the recipe, so results may vary.

What is a gluten-free flour blend?

A gluten-free flour blend combines several flours and starches to provide a useful alternative to wheat flour in baking. This mix brings together white and brown rice flours with tapioca and sweet rice flour, plus xanthan gum to help bind the ingredients.

There is no single traditional origin for this particular blend; it is a practical home-baking mixture. Its varied ingredients give it a more balanced role than relying on one flour alone.

Nutrition and macros by portion

The nutrition label shows one serving as written: 26 calories, 0g protein, 6g carbs, 0g fat.

Most of the blend's energy and carbohydrates come from the rice flours and tapioca starch; the small amount of xanthan gum contributes little per serving. It contains only a modest amount of protein and fat, so use it as one component of a meal and pair baked goods made with it with a protein-rich food and fruit or vegetables.

Why these ingredients work together

Rice flours: White rice flour provides a mild base, while brown rice flour adds a fuller, slightly nutty character.

Tapioca and sweet rice: Tapioca starch contributes lightness, and sweet rice flour brings extra stickiness that can help with structure.

Xanthan gum: This small addition helps bind the blend in recipes where gluten would usually provide elasticity.

Mix it evenly

Even distribution matters because a scoop containing too much xanthan gum or starch may behave differently from one with a balanced mix. Stir the ingredients thoroughly, scraping the bottom and sides of the bowl before transferring them to storage.

For the most consistent proportions, weigh the flours rather than relying on volume measures, which can vary with how densely each flour is packed.

How to substitute it

Starting point: The recipe suggests using the blend gram for gram or cup for cup in place of all-purpose flour. Follow the original recipe's measurement method where possible.

Recipe differences: Gluten-free blends do not behave exactly like wheat flour, so a direct swap may change the texture or structure. Try the blend first in recipes that are suited to gluten-free flour substitutions.

Storage and freshness

Airtight container: Keep the mix sealed and away from moisture, heat and light. Label the container with the date so you can keep track of how long it has been stored.

Storage options: The blend keeps for about 7 weeks in a cool, dry, dark cupboard, up to 3 months in the fridge or up to 6 months in the freezer.

What to bake with it

Use the blend in baking recipes that call for an all-purpose flour substitute, keeping in mind that each recipe may respond differently. It is useful to have measured and ready when preparing cakes, biscuits or other bakes that suit a gluten-free blend.

If you are cooking for someone who needs to avoid gluten, check that each individual flour and the xanthan gum are labelled gluten-free and prevent cross-contact during preparation.

Recipe notes & tips

• Weigh the flours for the most consistent blend.
• Stir from the bottom of the bowl to distribute the xanthan gum evenly.
• Use a completely dry bowl and utensil before mixing.
• Seal the container promptly to keep moisture out.
• Label the container with the mixing date and storage location.

Variations

• More brown rice flour: Replace some white rice flour for a fuller flavour, though the blend's baking behaviour may change.
• Different starch: Replace the tapioca starch only if you are prepared for a change in texture.
• No xanthan gum: Leave it out only when the recipe provides another suitable binder.
• Smaller batch: Divide every ingredient by the same amount to make a reduced quantity.
• Gluten-free handling: Choose ingredients labelled gluten-free and avoid shared utensils or surfaces that may cause cross-contact.

Common mistakes to avoid

• Uneven mixing: Stir thoroughly, including the bottom and sides of the bowl, before storing.
• Measuring by packed cups: Weigh the ingredients where possible for more consistent proportions.
• Damp storage: Use a dry container and keep the blend sealed between uses.
• Assuming every swap behaves identically: Test the blend in the specific recipe because gluten-free flours can respond differently.
• Leaving the container unlabelled: Add the date so you can follow the recommended storage times.

How to store

Keep the blend in an airtight container in a cool, dry, dark cupboard for about 7 weeks. It can be stored in the fridge for up to 3 months or the freezer for up to 6 months; keep it sealed and dry.

Frequently asked questions