Yvette's Gluten Free Flour Blend

This is my gluten free flour blend.  I usually make a large batch, but I've also included measurements for a small batch, too.  I keep it stored in an airtight container in the refrigerator.  

Most commercial gluten free flour blends include xanthan gum.  I don't include it in my blend for a few reasons.  I tend to vary the flour to xanthan gum ratio of each recipe.  The ratio varies because some gluten free recipes already include other forms of protein (eggs, egg whites, nut flours) that keep the baked good from crumbling or collapsing.  Some of my gluten free recipes don't require any xanthan gum for the baked good to stay intact. Finally,  xanthan gum can improve the texture of your baked good, however, using too much can result in a heavy, rubbery or even slimy texture.  Therefore, I try to use as little as possible which can be tricky to balance at times. 

Yvette's Gluten Free Flour Blend

12-CUP BATCH 

3 cups cornstarch

3 cups white rice flour

3 cups brown rice flour

2 cups potato starch (not potato flour)

1 cup tapioca starch (also known as tapioca flour)

 

4-CUP BATCH OF YVETTE'S GLUTEN FREE FLOUR BLEND

1 cup cornstarch

1 cup white rice flour

1 cup brown rice flour

2/3 cups potato starch (not potato flour)

1/3 cup tapioca starch (also known as tapioca flour)

 

1 -CUP BATCH OF YVETTE'S GLUTEN FREE FLOUR BLEND

1/4 cup cornstarch

1/4 cup white rice flour

1/4 cup brown rice flour

2 Tablespoons potato starch (not potato flour)

2 Tablespoons tapioca starch (also known as tapioca flour)

1. Whisk all ingredients in a large bowl until well combined.  If the flour is not well combined the flour will achieve inconsistent results.

2. Transfer to airtight container and refrigerate for up to 3 months.