Gluten Free Flour
Serves: 1 kg
  • 435 g White Rice Flour
  • 145 g Brown Rice Flour
  • 230 g Potato Flour (not starch, different ingredient)
  • 175 g Tapioca Flour (or starch, same thing in this case)
  • 65 g Chickpea Flour
  • 14 g Xanthan Gum
  1. Weigh ingredients into a bowl or tub with at least a 2,5 kg capacity. Some of the flours are quite fine and will form dust as you mix them.
  2. Using a metal spoon, VERY gently fold the flours together. Be sure to dig all the way down and scoop the flour up in the process. Get into all the corners as well. Do this for about 1 minute.
  3. Next stir the mixture gently again, but this time using a handheld balloon whisk. Keep stirring for 1 minute. Be thorough.
  4. Put your gluten free flour in a sealed container. It will last as long as the actual ingredients – a couple of months.
Recipe by Philosophy Of Yum Blog at