This gluten-free flour mix recipe, shared by my friend Eric, combines brown rice flour with two additional ingredients to create a homemade gluten-free flour blend that works perfectly as a gluten-free baking flour substitute.
Baking was a favorite hobby of mine until I became gluten-free. At first, I thought I could substitute an all-purpose gluten-free flour for regular flour in my recipes. And while it seemed to work okay, the results were often disappointing. The cakes were too dense, cookies fell apart, and bread didn’t rise properly.
That’s when my high school friend Eric came to the rescue. He shared his simple but effective solution as part of his blueberry muffin recipe.
With it, I could create a gluten-free flour mix that worked beautifully by mixing brown rice flour with potato starch and tapioca flour in just the right proportions. It’s versatile, easy to make, and, best of all, it makes gluten-free baking feel effortless. Therefore, I thought it could stand alone as a recipe.
What you need to make Eric’s homemade gluten-free flour blend
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Potato starch vs potato flour
When making this flour mix, it’s essential to use potato starch, not potato flour. While the names sound similar, these ingredients are very different. Potato starch is used to combine and thicken in gluten-free baking.
On the other hand, potato flour is made by grinding the whole potato, including the skin. It is heavier and used for texture.
Tips for making this brown rice flour mix
Use finely ground brown rice flour to achieve the best results with this recipe. Regular brown rice flour can be gritty, affecting the texture of your baked goods. Look for a brand labeled “superfine” or “extra finely ground.”
I also like to make a large batch of this gluten-free flour mix so it’s ready to use. We store the mix in an airtight container in a cool, dry place. It stays fresh for up to three months.
Having it on hand makes gluten-free muffins or cakes quicker and easier.
Eric’s brown rice gluten-free flour mix recipe
Brown rice flour mix
A simple brown rice flour mix that you can substitute 1:1 for regular flour in gluten-free baking.
Ingredients
- 2 cups brown rice flour (extra finely ground)
- 2/3 cup potato starch (NOT potato flour)
- 1/3 cup tapioca flour
Instructions
- Add all three ingredients and mix.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 97Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 21gFiber: 1gSugar: 0gProtein: 2g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
Will you try this homemade gluten-free flour blend?
More great gluten-free baking ideas
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