Gluten-Free Flour

Three bowls display the key gluten-free flours used in this recipe: white rice flour, tapioca starch, and a blended mixture, ready to be combined into a versatile wheat flour substitute.

There are many gluten-free flours or combinations available—this recipe is simple and requires only a few ingredients. You’ll learn the basic ratio to blend brown rice flour, sorghum, and tapioca flour into a versatile mix you can use in place of wheat flour.

Makes 1 1/4 cups | Active Time: 5 minutes | Total Time: 5 minutes

Chef's Notes

Interesting note: Generally, gluten-free grains do not perform like wheat—they may be lighter, heavier, denser, stickier, etc. In order to create a good gluten-free flour with results that are even remotely close to that of using wheat flour, you have to mix at least 3 or 4 different ingredients together.

Making the Gluten-Free Flour Mix

To make the flour, simply combine the 3 ingredients and stir well to combine.

Note that you can easily increase or decrease the amounts. It’s just 2 parts brown rice flour to 2 parts sorghum to 1 part tapioca flour.

Step 1: Making the Gluten-Free Flour Mix

1/2 cup brown rice flour
1/2 cup sorghum
1/4 cup tapioca flour

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