Jaime’s Gluten Free Flour Mix

16 cups Bob’s Red Mill (or any FINE ground) brown rice flour

5 1/3 cups potato starch

2 3/4 cups tapioca starch flour

6-7 tsp xanthan gum

(Optional) 1 cup buckwheat flour or quinoa flour to boost the protein

Mix all ingredients in a very large bowl. To get uniform mixture, use a whisk alternately with a large spoon. You want the flours to be entirely blended. Store in a sealed container in a cool, dry place, such as your fridge or freezer. Unless your pantry is cooled, do not store the mixture in there or a cupboard. It will go rancid.

Use this mixture in all of your traditional recipes. You may have to adjust, using less flour than a wheat flour recipe calls for.

This recipe copywritten by The Freak Food Gourmet, J.R., 2007

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18 Comments (+add yours?)

  1. Jaime’s Gluten Free Flour Mix « ::The Freak Food Gourmet – Since 2007::
    Jul 03, 2012 @ 08:15:20

  2. Peanut Butter Cookies – Without the Worries « ::The Freak Food Gourmet – Since 2007::
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  3. Alicia
    Sep 10, 2012 @ 18:54:42

    *if* you were avoiding potatoes, is there anything else you could sub for the potato starch? We can have corn, would that be enough? Thanks! I’m so happy I discovered your site via pintrest!

    Reply

    • Jaime: thefreakfoodgourmet
      Sep 18, 2012 @ 09:35:34

      Thank you for your kind words! I don’t even do Pinterest so I was surprised to hear I am on someones ‘board’. How funny, the internet makes this world smaller and smaller. Please forgive me for taking so long to get back to you! I have had one of ‘those’ weeks.
      Yes. You can sub any starch for the potato starch. It won’t have the same consistancy of course. But my suggestion would be to make a very small batch subbing the potato with cornstarch and another just adding more tapioca in place of the potato. Then make a small batch of cookies with each combo to find what works best for your tastes. Also, adding some buckwheat flour as suggested not only gives it a protein punch but gives the flour a bit more body. I highly recommend buckwheat flour (I buy the hulled groats and throw them in my blender to make flour). GF flour is very persnickety. I find if I don’t follow my recipe exactly (as I tend to do with all my recipes), it can throw all of my baking results off.

      Reply

  4. Alicia
    Sep 10, 2012 @ 18:55:19

    *Corn starch* golly it’s been a long day!

    Reply

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  7. Alicia
    Oct 03, 2012 @ 19:06:49

    Thank you for the tips!

    Reply

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