This post contains Amazon affiliate links.
If you’re wanting to bake gluten free, it’s not as simple as just substituting almond or rice flour for wheat flour. I mean, you could — but it’s probably not going to turn out anything like you hoped. Rather, all-purpose gluten free flour is a mix of ingredients.
I’ve tried different brands with varying results. Then, I finally figured out how to make my own mix — and I like it so much better than what I was using. Muffins turn out fluffier and with a consistency closer to wheat flour.
For convenience, I like to make a batch of flour mix and keep it in a gallon ziploc in the freezer or fridge (keeps the flour fresher longer) so I can just grab whatever amount I need for a given recipe.
With this gluten free flour mix, use it cup-for-cup (1:1) in place of regular flour.
Here’s my simple recipe. The ingredients are pictured below, along with Amazon links.
- 1/2 cup arrowroot starch/flour
- 1 1/3 cup almond flour
- 4 cups rice flour
- 1 teaspoon xanthan gum
- Place all ingredients in a gallon ziploc bag and seal. Shake well to thoroughly combine.
- Store in refrigerator or freezer for freshness.
Arrowroot (click to see on Amazon) – is what I use instead of cornstarch or flour thickener in other recipes as well.
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