FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Sarah's Gluten Free Flour Blend

By Sarah Bakes
Contributed by Benji Newell
**With a corn allergy, feel free to simply use an additional 1/2 cup tapioca starch.
Uploaded by: Benji Newell


Add a comment


4 cups brown rice flour

2 cups sweet white sorghum flour

2 cups potato starch

1/2 cup tapioca flour

1/2 cup corn starch**

5 teaspoons xanthan gum



Mix all the ingredients in either a large ziploc bag or bowl. Sift together using a large wire wisk to really incorporate all of the flours. Store in an airtight container. *I like to use 2 cups white rice flour for a lighter blend or just an additional 2 cups brown rice flour, if you can't find the sorghum flour.

View instructions at
Sarah Bakes

You might also like

Gingerbread Sandwich Cookies With Cinnamon Crea...
My Baking Addiction
Avocado Fries
Roasted Garlic & Tomato Bruschetta
My Baking Addiction
Gingerbread Cake
Bon Appetit
Sweet, Gluten-Free Biscuits For Strawberry Shor...
One Hungry Mama
The America’s Test Kitchen Gluten-Free Flour Blend
One Hungry Mama
Zucchini Toasts
Sprouted Kitchen
Twinings Royal Wedding Blend Of White Earl Grey...
The British Larder
Pear + Buckwheat Pancakes
Sprouted Kitchen
Chocolate Dipped Ice Cream Sandwiches
Yummy Supper