A gluten-free flour blend recipe that is versatile and works well with most gluten-free recipes.
I'm sharing information around gluten free flours and my recipe for the best gluten free flour. Volume and Metric gluten free flour measurements are included.
If you're looking for information on starches, check out my Gluten Free Starches page. I also have a great resource on Gluten-Free Binding Agents.
Gluten-Free Flour
If you are looking for a gluten free flour blend recipe you've come to the right place. I have a list of gluten-free flours below, and a my gluten free flour mix that I use in most recipes.
Mix your own all-purpose Gluten-Free Flour
The blend below works well with most baked goods and are the foundation for each recipe I make.
The smell, flavor, and texture are almost identical to wheat flour.
You will notice there is no xanthan gum or guar gum in the blends. Not all recipes require these.
Xanthan gum and guar gum help with moisture retention and hold baked goods together.
In a good portion of the recipes I make, the combination and ratio of ingredients are strong enough to hold the baked goods together.
There are a few recipes, however, that are fragile or still call for xanthan gum to aid with moisture retention.
The typical rule is to use 1 teaspoon of xanthan gum for every cup of flour blend.
Best Gluten Free Flour
Gluten-Free Flour Blend
I truly feel like my two gluten free flour mix recipes are the best gluten free all purpose flour. It's simple, doesn't have any expensive gluten free flour in it and stores well.
Gluten-Free Flour Blend Recipe 1 – Yields 4 cups
2 cups (290g.) white rice flour
1 cup (115g.) tapioca flour
1 cup (120g.) potato starch
optional: 4 teaspoons xanthan gum
Gluten-Free Flour Blend Recipe 2 – Yields 5 cups
2 cups (290g.) white rice flour
1 cup (120g.) millet flour
1 cup (115g.) tapioca flour
1 cup (120g.) potato starch
optional: 4 teaspoons xanthan gum
Directions: Mix all the gluten-free flours and starches in a large zipper storage bag or a bowl. Store flour blend in an airtight container or a glass jar. Shake the container before using in case any gluten-free flours have settled.
Gluten-Free Self Rising Flour - Yields 4 cups (only use for recipes that call for self rising flour)
2 cups (290g.) white rice flour
1 cup (115g.) tapioca flour
1 cup (120g.) potato starch
2 Tablespoons of baking powder
2 teaspoons of salt
Directions: Mix all the gluten-free flours, starches, baking powder and salt in a large zipper storage bag or a bowl. Store gluten free self rising flour blend in an airtight container or a glass jar. Shake the container before using in case any gluten-free flours have settled.
Gluten-Free Flour
A gluten-free flour blend recipe that is versatile and works well with most gluten-free recipes.
Ingredients
Gluten Free Flour Blend 1:
- 2 cups (290g.) white rice flour
- 1 cup (115g.) tapioca flour
- 1 cup potato (120g.) starch
- optional: 4 teaspoons xanthan gum
Gluten Free Flour Blend 2:
- 2 cups (290g.) white rice flour
- 1 cup (120g.) millet flour
- 1 cup (115g.) tapioca flour
- 1 cup (120g.) potato starch
- optional: 4 teaspoons xanthan gum
Self Rising Gluten Free Flour
- 2 cups (290g.) white rice flour
- 1 cup (115g.) tapioca flour
- 1 cup (120g.) potato starch
- 2 Tablespoons of baking powder
- 2 teaspoons of salt
Instructions
- Mix all the gluten-free flours and starches in a large zipper storage bag or a bowl.
- Store flour blend in an airtight container.
- Shake the container before using in case any gluten-free flours have settled.
Notes
- To measure flours, use a scale or if you are using measuring cups, spoon the flour into the measuring cup and then level it, don't scoop the measuring cup into the flour.
- Whisk flours together in a large mixing bowl and store in an air-tight container in a dry place for up to three months.
- The first flour blend is a little lighter and it works great it all of my recipes for quick breads, cakes, donuts, and cookies. The second gluten free flour blend option has a bit more structure and it works well with rolls, bread, cinnamon rolls, and cookies.
- Tapioca Substitute: use arrowroot starch.
- Millet Flour Substitute: Use almond flour.
- For a lighter blend, substite ¼ cup of the rice flour with sweet rice flour.
Nutrition Information:
Yield:
4Serving Size:
1 cupAmount Per Serving: Calories: 290Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 16mgCarbohydrates: 67gFiber: 2gSugar: 2gProtein: 4g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Gluten-free flours to use in a gluten-free flour mix
Amaranth Flour
Amaranth flour is made from the seed of the Amaranth plant, which is a leafy vegetable. Amaranth seeds are very high in protein, which makes it a nutritious flour for baking.
Storage: You can store Amaranth flour in a sealed container in the freezer for up to 6 months.
Brown Rice Flour
Brown rice flour is heavier than its relative, white rice flour. It is milled from unpolished brown rice, so it has a higher nutritional value and higher fiber than white rice flour. Rice flours tend to be grainy compared to other flours.
Storage: Buying brown rice flour in bulk is not recommended, as it is better used when fresh. You can store brown rice flour in a sealed container in the refrigerator for 4-5 months and up to a year in the freezer.
Is Buckwheat Flour Gluten-Free?
Despite its name, buckwheat flour is not a form of wheat; buckwheat flour is gluten-free and related to rhubarb. The small seeds of the plant are ground to make flour. It is not generally used on its own in a recipe, as its strong nutty taste can leave the finished product overpowering, and a little bitter.
Storage: You can store buckwheat flour in a sealed container in the refrigerator for 2-3 months and up to 6 months in the freezer.
Chia Flour
Made from ground chia seeds. Highly nutritious, chia seeds have been labelled a “superfood” containing Omega 3, fiber, calcium, and protein, all packed into tiny seeds.
Tip: If chia flour isn't readily available then put chia seeds in a food processor and make some at home. If used in baking, liquid levels and baking time may need to be increased slightly.
Storage: You can store chia seeds or chia seed flour in a sealed container in a dark cool place for several months.
Chickpea Flour (also known as gram or garbanzo flour)
This is ground from chick peas and has a slightly nutty taste. It is not generally used on its own. Chickpea flour is high in protein and is especially good for gluten-free baking. It can also be used to thicken soups, sauces, or gravies.
Storage: You can store chickpea flour in a sealed container in the refrigerator for 2-3 months and up to 6 months in the freezer.
Corn Flour
Corn flour is milled from corn into a fine, white powder, and is used for thickening recipes and sauces. It has a bland taste, and therefore is used in conjunction with other ingredients that will impart flavor to the recipe.
Tips: Be careful in the grocery store. Some types of corn flour are milled from wheat but are labeled wheaten corn flour. Always look to make sure it was not processed in a facility that processes wheat.
Storage: You can store corn flour in a sealed container in cool, dark place for up to one year and longer in the freezer.
Cornmeal
Cornmeal is ground from corn. It is heavier than corn flour, and not generally interchangeable in recipes.
Storage: You can store cornmeal in a sealed container in cool, dark place for up to one year and longer in the freezer.
Hemp Flour
Made from ground hemp seeds, it has a mild, nutty flavor.
Storage: Hemp flour can go rancid easily. It is recommended to store hemp flour in a sealed container in the refrigerator or freezer.
Millet Flour
Comes from the grass family and is used as a cereal in many African and Asian countries. It can be used to thicken soups and make flat breads and griddle cakes. Because it lacks any form of gluten it’s not suited to many types of baking.
Storage: Millet flour can become rancid quite rapidly if it is not properly stored. It is usually best to grind millet as needed to ensure the best flavor. You can store millet flour in a sealed container in the refrigerator for 2 months and in the freezer for up to 6 months.
Oat Flour
I have a post on How to make Oat Flour.
Ground from oats, it works wonders in gluten-free baking because it contains starches that help your recipes bind together. You need to take special care to ensure that it is sourced from a non-wheat contaminating facility.
Tips: Oat flour absorbs liquids more than many flours, so you may need to increase the liquid content of any recipe it is added to. Readily substitutes into many cake and cookie recipes.
Storage: Oat flour goes rancid very quickly; either buy small amounts and use quickly, or store it in a sealed container in the refrigerator or freezer.
Potato Flour
This flour should not be confused with potato starch flour. Potato flour has a strong potato flavor and is a heavy flour so a little goes a long way. Bulk buying is not recommended unless you are using it on a regular basis for a variety of recipes as it does not have a very long shelf life.
Quinoa Flour (pronounced 'keen wa')
Quinoa is related to the plant family of spinach and beets. It has been used for over 5,000 years as a cereal, and the Incas called it the mother seed. Quinoa provides a good source of vegetable protein and it is the seeds of the quinoa plant that are ground to make flour.
Storage: Quinoa flour can be stored in a sealed container for up to 6 months in the refrigerator or freezer.
Sorghum Flour
Sorghum flour is ground from sorghum grain, which is similar to millet. The flour is used to make porridge or flat unleavened breads. It is an important staple in Africa and India.
Storage: This flour stores well under normal temperatures. Store in a sealed container in a cool, dark place up to 2 months and up to 4 months in the freezer.
Tapioca Flour
Tapioca flour is made from the root of the cassava plant; once ground, it takes the form of light, soft, fine white flour. Tapioca flour adds chewiness to baking and is a good thickener. Tapioca flour is an excellent addition to any gluten-free kitchen.
Storage: Tapioca flour is a fairly resilient flour. Store at room temperature in a sealed container.
Teff Flour
Teff comes from the grass family and is a tiny cereal grain native to northern Africa. It is ground into flour and used to prepare injera, which is a spongy, slightly sour flat bread. It is now finding a niche in the health food market because it is very nutritious.
Tips: Adding too much Teff flour to baked goods can make them gritty and dry. When baking gluten-free, use Teff flour as part of a gluten-free baking mix.
Storage: Teff flour can be stored in a sealed container for up to 4 months in the refrigerator or freezer.
White Rice Flour
White rice flour is milled from polished white rice, so it is very bland in taste, and not particularly nutritious. White rice flour is ideal for recipes that require a light texture.
Tips: Do not replace wheat flour with white rice flour one to one.
Storage: Store in a sealed container in the refrigerator or freezer for up to 2 years.
Most types of flour keep well in a sealed container in a cool, dry, and dark location. The original paper packaging used for many types of flour is fine for long term storage as long as the package has not been opened. Once open, the shelf life decreases. Many types of flour are now marketed in resealable plastic bags that increase shelf life.
The refrigerator is a very good storage area for flour, but the use of a sealed container is even more important to prevent the flour from absorbing moisture, as well as odors and flavors from other foods stored in the refrigerator. The freezer compartment can be used for long-term storage, but when using a sealed container or a freezer bag, make sure it is full or remove as much air as possible.
Karen
I found your page very informative and will book mark it for future reference! I am new to gluten free eating, and I have a niece who is gluten sensitive and has a severe rice allergy. What would be the best gluten free flour to switch out the rice flour in your "all purpose Flour" Recipe?
chrystal
Hi Karen,
I don't currently have a rice flour alternative. I'm sorry. Rice flour is a big part of my blend. You can search for rice free flour blends. I'm sure someone has one.
I'm sorry I couldn't be more help.
Best,
Chrystal
Hayley
How about coconut flour as an alternative to rice flour? Give that a shot.
Veronica Popo Molelekwa
I like the recipes of gluten free mixing flour I will bookmark for future reference.
Thank you
Karis
No, don't! Coconut flour is so very different and absorbs a LOT of liquid. Sorghum is the best alternative to rice. It has great texture and flavor and can be substituted pretty much straight across.
Chris
No coconut flour is nothing like rice flour. You need 1/4 the amount of coconut flour as rice flour, and you need 6 eggs plus 1 cup of liquid for every cup of coconut flour. Coconut flour is extremely absorbent and without enough liquid the item your cooking will be extremely dry.
Leong Mee Len
Hi Chrystal,
Will appreciate if you can share a bread recipe using your mix of gluten free flour.
My son is sensitive to gluten or wheat flour.
Thank you in advance for your sharing
chrystal
You can use my blend #2 with the millet flour in this recipe in place of the rice, tapioca, potato and millet flours: https://www.glutenfreepalate.com/gluten-free-bread-recipe/
You'll still need to add the flaxseed meal.
Best,
Chrystal
Ann
I seem to have trouble finding the exact recipe, for example, pizza dough recipe. The only recipe I found and able to print was a gluten free flour recipe with specific ingredients, amounts and directions.
Maybe I’m doing some thing wrong.
chrystal
Hi Ann,
I'm not sure I understand what you mean about finding an exact recipe? You can use the search bar on the right, or in the top on mobile, to search.
Best,
Chrystal
Aida alhamdan
If I can't find potato starch at my area, what can I use to replace it in the flour mixture?
chrystal
You can use arrowroot starch. Just a note that it will be slightly different.
Bridget
Hi Crystal. Thanks for this. Please can I use corn starch instead of potato starch???
chrystal
Hi Bridget,
You can probably use cornstarch. Make sure to spoon the cornstarch into the measuring cup then level it. You'll need to test it in recipes and see how it works.
Best,
Chrystal
Leila
Replacing rice flour with buckwheat flour: your thoughts?
chrystal
IF it's fine ground buckwheat flour, it will work I'm just not sure of the texture. Rice flour absorbs liquid faster than buckwheat flour.
Best,
Chrystal
Naghamfhk
Hi Chrystal
Thank you for the information you gave it was very helpful ,I can't skip any word it was very rich information.if you kindly I have a question about the rice...my rice is Basmati rice and I blend it with coffee grinder at home ...is it work like the flour you use??? waiting for your reply
chrystal
I haven't personally made my own rice flour so I'm not sure what the best rice is to use. If you grind it really fine, I would imagine it would work.
Sorry I can't be more help.
Best,
Chrystal
Naghamfhk
Hi chrystal
I have few questions
What is the suitable blend to make a pastry..
What is the suitable blend to make spring rolls
White flour is not recommend to diabetic person.... What do you recommend for me
Thank you for the quick response ☺️
chrystal
Hi Naghamfhk,
I'm not sure about blends without rice flour. Most blends have rice flour in them. You might have to look up gluten free flour blends without rice flour.
Best,
Chrystal
Jenny
Hi Chrystal,
My question is when do I know when to ad the xanthin gum. I understand it helps hold moisture. Getting ready to do holiday baking and was wondering about pumpkin bread and muffins. Thank you,
Jenny
chrystal
Hi Jenny,
Xanthan is mainly used for two things, either a shelf stabilizer (keeps moisture in, helps with shelf life) and/or as a binder to replace gluten. I typically always use xanthan in high fat recipes like pie crust and sugar cookies. I don't always use it in quick breads and cakes. I hope that helps.
Best,
Chrystal
Naghamfhk
Hi Chrystal
So sorry for bothering you with my questions but IAM confused with the blend recipes...
Which one is good for spring roll dough...or pastries...if you kindly can you give me a clue.
Thank you for your help
chrystal
The first blend with white rice flour, tapioca, and potato starch will probably by be the best but I don't have recipes for spring rolls, so I'm not sure on that one.
Best,
Chrystal
Naghamfhk
Dear chrystal
Finally the first blend I worked with me....and I made adough stuffed with cheese....and I made spring rolls..... although the first time was a disaster...I couldn't sleep at night because all the ingredients I used was very expressive in my country....so today I made the second experiment...and the dough was excellent
Still I want to try the flat bread and I will feed you back
Big hugs for you
chrystal
I am so glad it worked for the recipe you made.
Best,
Chrystal
Naghamfhk
Hi Chrystal
For the second blend which contains 5...cups I have few questions..
1- it said ...xanthan gum 4teaspoon and the blend flour ...are.5..cups.. but when I was googling ,some said each ...cup needs 1tea spoon of xanthan gum for making long life shelf
2- if I put more or less of xanthan gum what is the effect on the dough... especially it contains yeast....
3- what dose it mean long life ..and short life?
Which category are flat bread or (doughs we stuff it with meat ..or chees for the children )?
Thank you wating for your reply....
chrystal
You can add 1 teaspoon of xanthan per cup if you like. Yes, if you add less the dough won't hold us as well in high fat recipes. I wouldn't add to much more or it makes the thing you bake hard. Long shelf life means how long it will last without getting too dry or going bad. I don't have a flat bread recipe up yet but I would be it in a bread category.
Best,
Chrystal
Naghamfhk
Hi chrystal
The second blend was perfat ,I added 4 1/2 to be in the safe side it was perfat for the flat bread.the recipe ......is.... flour blend 2....... Take ...less than 500 gram .. with 1 package of yeast ...the water...more than 200ml...it needs water....and as usual...salt and sugar.....let it rest more than half hour....and that's it .
Thank you for the big help ...I do appreciate it....most sites do not respond quickly for us....you are my angel
chrystal
You are very welcome.
Best,
Chrystal
Gloria Dechert
Potato starch is not on my husband's recommended ingredients. Is there a substitute?
chrystal
You can try arrowroot starch and see what you think of it.
Best,
Chrystal
Jennifer
Hello. Thanks for such great information on gluten free flours! I am wondering if you can sub brown rice flour for the white rice flour, and if you have done that yourself, what the difference in finished product is. I am most likely going to use this to make bread, pasta, baked goods. Thank you!
chrystal
Hi Jennifer, brown rice flour should work as a sub for the white rice flour in most recipes. With brown rice flour, it's best to let any batter or cookie dough rest for 20 minutes to give it more time for the wet ingredients to coat the brown flour.
Best,
Chrystal
Elle
Hi, just wondering what size tablespoon you use. Is it the 20mL or the 15 mL one? Thanks in advance.
chrystal
Great question. Mine is 15mL.
Best,
Chrystal
Maia
Hello,
I was wondering if you have used these blends to make breads with yeast and how they have come out? Many of the gluten free blends when used with yeast don't typically hold up too well.
chrystal
Hi Maia,
I use my second blend, with some flaxseed in my bread recipe. I haven't tried it with other bread recipes.
Best,
Chrystal
sue
thank you for your webpage for the glf flours. do you use this flour like 1 cup for 1 cup in recipes?
chrystal
Yes, I often use Bob's Red Mill 1-to-1 in my recipes. Several of my readers use different cup for cup type blends with success. You can check out each recipe and see what readers have used.
Best,
Chrystal
Jennifer
Hi Crystal,
I’m finding lots of glutinous white rice flour, which seems to be the same as sweet rice flour. Would it work in the recipe? Thanks!
Ps you are a saint. The same few questions were asked repeatedly. Kudos on your patience and willingness to hell
chrystal
Hi Jennifer,
To be honest, I haven't worked much with glutinous white rice flour. The times I did use it I found that it absorbed liquid quicker.
Best,
Chrystal
Rebecca
Hi - I am knew to the gluten free life. I have the same question on the ratio of GF flour to regular wheat flour - if it is 1 to 1. You mentioned Bob's Red Mill as your preferred GF flour. If that is what you use, then when do you use your GF flour blend recipe? Is it interchangeable? I have looked at some of your recipes and it doesn't specifically say to use your GF blend, so just wondering when you use your blend vs. a store bought blend. Your information here has been so helpful! Thank you for helping me understand this new world!
chrystal
Hi Rebecca,
I use both my blend and Bob's Red Mill 1-to-1. Bob's Red Mill 1-to-1 has only been around a few years. The reason I might use one over the other depends on what's on sale 🙂 Sometimes I can get a good sale on Bob's Red Mill 1-to-1 and sometimes I get a better deal on the individual flours, so I make up my blend. A lot of people don't like mixing their own flour blend, which is why I originally offered both as options.
I hope that helps,
Chrystal
Jasmeen Singh
Hi Chrystal,
Thank you for all the bread recipes. Quick question: which blend do you recommend for bread machine? Do I need to add flaxseed if making in a bread maker? If yes, how much would you recommend.?
Thanks
chrystal
Hi Jasmeen,
Check out my bread recipe, that should answer your questions. You can use my second blend here, with the addition of the flaxseed meal.
Best,
Chrystal
Caitlin Soo
Dear Chrystal,
Not a question but I've been going through the comments section and you are a saint period
P.s thank you sharing all this wonderful knowledge
chrystal
Awe, thank you for the sweet comment. It made my morning. Have a great day.
Best,
Chrystal
Kristy B.
I am with Caitlin Soo,I am reading the recipe and the comments and think you have a wonderful thing going on here, Thank YOU!
Preethi Ashwin
I tried the first mix in a cake. The texture of the cake felt very wierd. Any advices on that?
chrystal
What recipe was it? Is is possible you added too much or too little flour? Did you change anything in the recipe?
Best,
Chrystal
Kristin
Oh I am SO EXCITED I found this! A lot of UK bloggers use Doves Farms flour and I am in the States. The ingredients listed are "flour blend (rice, tapioca, potato), thickener (xanthan gum)" so it sounds JUST like your mix number 1! I can't wait to try it in some recipes! I had even tried searching for "Doves Farm copycat" recipe and nothing came up, so I can't even tell you how excited I am.
Cheryl
Hi Chrystal-
I too believe you are a saint in regards to how much attention you have given to this blog and these questions!
From the questions, if I understand you correctly, you would use your flour blend #1 for your pie crust recipe. I am so excited to make your pie crust recipe, as I haven't found "the holy grail" of GF pie crusts yet.
Thank you in advance-
chrystal
Hi Cheryl,
Yes, you my #1 blend for my pie crust recipe.
Best,
Chrystal
Zoe C Mortensen
Hi,
I am new to putting together my own flour blend. My mom got me tons of white rice & Almond flour. I also have Millet and Oat flour, Xanthan gum & potato starch. Any way you can tell me how much of each to mix for an all-purpose flour for breads & cookies to have on hand? I can't find where these are all mixed together, but need to use & prefer not to buy more. Please & Thx!
chrystal
Hi Zoe,
I haven't personally used that mix of flours. You could use my second mix with your rice flour, millet flour, and potato starch and sub the tapioca flour with the oat flour and see how it turns out.
Best,
Chrystal
Cindy
Hi Chrystal - Great article! I have a question about xanthan gum. I use a 5-flour blend for my GF flour - Cassava, Almond, Coconut, Tapioca and Arrowroot. Because of the Tapioca and Arrowroot flours, do I still need to add Xanthan gum for a chocolate cake? If so, how much? Thanks for your help
chrystal
Hi Cindy,
I haven't personally used that blend of flours, so I'm not sure. Sorry I can't be more help with that particular blend of flours.
Best,
Chrystal
Kenda
Hi! Love this, so informative - wondering if I can double the recipe of flour blend number 1? I generally mix a batch per recipe but I would love to make a bunch to just have on hand.
chrystal
Yes, you can double or triple the flour blends. Just make sure to shake your jar before using. Flours can settle.
Best,
Chrystal
Gigi
Hi Chrystal,
Is it possible to substitute potato starch with different type if starch?
chrystal
Yes, you can use arrowroot starch.
Best,
Chrystal
Carolina
Hi, Chrystal:
The gluten-free bread recipe worked really well. Such delicious bread. Now, I am going to try to make the same bread wih the same recipe, but using your self-rising blend. Therefore, I will subsitute the first three ingredients with the blend. I'll use 320 g of self-rising blend. Question: since the blend already has salt and baking powder, do I need to still add the quantities of salt and baking powder of the recipe? Thank you so much for your recipes and knowledge.
chrystal
No, if you use my self rising blend in place of the first 3 ingredients, you don't need to add the salt and baking powder.
Best,
Chrystal
JoAnn W.
Thank you Chrystal for the background info on GF flours. Since I do not bake a lot is there a commercial brand of gf all purpose or a measure for measure type that could replace your DIY mixture.
I am really interested in surprising the family with the cinnamon sugar doughnuts. They sound yummy and look aware some.
Jocelyn de Bruyn
Hi Crystal - I can't seem to find it in your blog. Can you confirm that it's a 1:1 ratio standard cake flour to your GF flour? I work in grams 🙂
Thank you
chrystal
Hi Jocelyn,
I might work as a 1:1 in recipes that aren't mine, but not always. The flours in my flour blend weigh different then a traditional wheat cake flour.
Best,
Chrystal
Joy
Hi, thank you for all your efforts here. I tried your first blend (I used a scale) and made some my usual cookies (not your recipe) out of it and the cookies turned out too limp. Even after I cooled it down, it was so mushy that it was too hard to hold it with my hands, so I had to rebake the cooled cookies. I didn’t know what to do because I didn't have this problem when I use Bob's Redmill 1-1 before. What do you think was the problem?
chrystal
Hi Joy,
I'm not sure. I haven't had that problem before. Can you tell me a little about the recipe, and what ingredients are in it?
Best,
Chrystal
Joy
Thank you, Chrystal.
I just used a simple cookie recipe, which contains
115 g of melted butter, 80 g of white sugar, 120 g of brown sugar,
1 egg, 170 g of flour, 2 g baking soda, 3 g of vanilla extract, 2 g of salt.
I added two sugars in melted butter, then eggs, then dry ingredients, then refrigerated and baked it because it spreads a lot.
I used this recipe a lot and sometimes changed it little by little but they turned out good. I've used regular recipes more than gluten-free recipes. Of course I don't think you'll know everything, but I just wanted to ask what do you think the problem was.
I really appreciate your kindness. 🙂
chrystal
Hi Joy,
I am happy to help if I can. The cookie recipe you are making uses a good amount of butter. If you decide to try it again, you'll want to add the xanthan gum (it's optional in my flour blend). Bob's 1-to-1 has xanthan gum in it. Xanthan acts as a binder in higher fat recipes.
I hope that helps.
Best,
Chrystal
Joy
Thanks, Chrystal.
Actually, I'd already added xanthan gum in it and it came out like that. I think I'll have to figure out what to do by making more things. Thank you so much for your kind reply. 🙂
Lauren C
Thanks so much for this post. I have food intolerances to potato and corn. Is it possible to make a GF flour mix without those two? Could I replace the potato starch in the above recipes with something else? If so, what? Thanks so much
chrystal
Hi Lauren,
Arrowroot is similar to potato starch in many ways and is often a good substitution. The blend with white rice flour, tapioca, potato, and the one with millet would be good with the potato starch swapped out for arrowroot. I hope that helps.
Best,
Chrystal
AnnMarie
Hi. Can I sub the potato starch for arrowroot in the first flour mix? So I would just use the white rice flour, tapioca flour and arrowroot.
chrystal
Yes, you can.