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Allergy Safe Recipes

Cybele’s Basic Gluten-Free Flour Blend

By Cybele Pascal

Makes 6 cups of flour blend. 
Free of: gluten and all top allergens.

Ingredients

  • 4 cups (950 mL) brown rice flour*
  • 2/3 cup (160 mL) tapioca flour or starch
  • 1 1/3 cups (320 mL) potato starch

Method

  1. Mix until all ingredients are well-distributed. Then store in an airtight container.

Notes:
When measuring flours and starches scoop into the measuring cups then level off with the back of a knife. Do not use the measuring cup to scoop.

For best results: Use Authentic Foods Superfine Brown Rice Flour or Bob’s Red Mill Brown Rice Flour (which is also quite fine). However, the Bob’s product does carry a tree nut “may contain” warning. If using another brown rice flour instead, place in a spice grinder or food processor and blend for 1 minute to get the find grind needed for these recipes.

Cybele Pascal is Allergic Living’s Food Editor and the author of three cookbooks, including the new Allergy-Free and Easy Cooking and The Allergen-Free Baker’s Handbook. Visit her at cybelepascal.com.

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