AuthorParkash BainsCategory, DifficultyBeginner
Yields5 Servings
Prep Time10 minsTotal Time0 min

Gluten Free Flour — For all you gluten free and gluten intolerant people that love their baked treats but have difficulty getting their pancakes to come out light and fluffy, or that banana bread not looking or tasting like it used to with regular flour… I am going to share my foolproof gluten free baking secret which I recently discovered in a gluten free cookbook, Gluten-Free Baking. I tried a number of different packaged gluten free all purpose baking flours, as well as blending my own over the past couple of years. But nothing has ever worked as well as this combination of flours. You can mix the different flours and store your gluten free flour blend in an airtight container for use in pancakes, cakes, scones, cookies, etc.

 1 cup white rice flour
 1 cup sorghum flour
 1 cup tapioca flour
 1 cup cornstarch
 1 cup almond flour or coconut flour
1

Combine all ingredients in a large bowl. Whisk to make sure the flours are evenly distributed. Store in an airtight container in the refrigerator.

Ingredients

 1 cup white rice flour
 1 cup sorghum flour
 1 cup tapioca flour
 1 cup cornstarch
 1 cup almond flour or coconut flour

Directions

1

Combine all ingredients in a large bowl. Whisk to make sure the flours are evenly distributed. Store in an airtight container in the refrigerator.

Gluten-Free All Purpose Flour Blend
IngredientsDirections