Basic Gluten-Free Dairy-Free Flour Blend for Baking

This simple gluten-free dairy-free flour blend has become a standard formula for so many recipes. It’s a basic blend of brown rice flour, tapioca starch and potato starch. It’s free of gums or other additives, which gives it more versatility in recipes.

Basic Gluten-Free Dairy-Free Flour Blend for Baking

Cybele is very particular about using superfine brown rice flour in this gluten-free dairy-free flour blend, but I’ve used regular brown rice flour and substituted sorghum flour, with good results. To somewhat mimic the superfine texture, you can whiz the flour in a spice grinder or food processor for about 1 minute.

Note that you may need to add xanthan gum, guar gum, psyllium husk, gelatin, eggs, or another binder to your recipe when using this gluten-free flour blend. I like that Cybele keeps it gum-free, as not all recipes require additional binder or they might list it as a separate ingredient. And you might need diffeent amounts of binder for a delicate cake vesus a hearty bread.

Recipes that use this gluten-free flour blend include Cybele’s Gluten-Free Red Velvet Cake with Vegan Velvet Frosting, Gluten-Free Double Chocolate Chunk Cookies, and Gluten-Free Cherry Oat Scones. They’re all vegan and top allergen-free too!

Special Diet Notes: Gluten-Free Dairy-Free Flour Blend

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally top food allergy-friendly.

Cybele Pascal

Basic Gluten-Free Dairy-Free Flour Blend

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Reprinted with permission from Allergen-Free Baker’s Handbook. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 6 cups

Course: Baking

Cuisine: American

Calories:

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 4 cups superfine brown rice flour
• 1-1/3 cups potato starch not potato flour
• ⅔ cup tapioca starch or flour

Method

 

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

Notes

“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 interchangeable.
**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.

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