Ingredients10 m servings 62 cals
- Sift brown rice flour, potato starch, tapioca starch, and xanthan gum together into a large bowl; mix thoroughly. Store in a sealable container.
Per Serving: 62 calories; 0.3 g fat; 13.8 g carbohydrates; 0.9 g protein; 0 mg cholesterol; 5 mg sodium. Full nutrition
ReviewsRead all reviews 10
Tried and true! I use this for most everything all the time. I have also subbed superfine white rice flour in place of the brown and it works perfectly. I have a 5 litre jar with this ready i...
I converted this blend of awesomeness to a self-rising flour by adding 1.5 tsp baking soda, 1.5 tsp salt and 1.5 Tbsp baking powder.
I made this flour and used it in the "Fluffy Pancakes" recipe on this site. It was so good it was hard to tell it was gluten free. Thanks a ton!
This is bar none the best GF flour substitute. I use it in all my non GF recipes and baking and the results are always delicious. Family and friends would never know it was GF if they weren't to...
Perfect!!!!! Land o lakes has a pie crust recipe that's great and they gave this same recipe for the flour with great reviews!! Love!!
This is really a great 1 for 1 gf flour substitute! I've been using for quite a while with just about everything! I have also subbed white rice flour for the brown (all I had at the time) and it...
So far so good. I used this to sub the flour in Tasty Buns. I did add 1/4 cup extra flour to the dough because I needed to form the veggie burger buns. My sister loved it! Next up will be banana...
This is the best gluten free flour recipe I have found to date. GF flour tends to have a graininess to it--this recipe is much better. I have used it in brownies, cakes, pumpkin & banana bread...