Gluten Free Flour Blend
“Silvana’s all-purpose flour blend” from “Cooking for Isaiah” by Silvana Nardone
When we discovered my middle daughter was sensitive to gluten, we needed to find a flour blend that we could use to make our favorite recipes that wouldn’t sacrifice taste and that wouldn’t break our budget. There are several decent blends on the market, but at nearly 10x the cost of regular wheat based flour, we were ready to find a homemade blend. I spent some time trying to re-create one of my own, but then I was encouraged by a friend to try the one in Silavana’s book. It’s easy to blend. We make a HUGE batch all with ingredients we find on amazon and have shipped to us with our prime membership for no extra cost. Make sure you have a large canister or bowl with a lid to keep this blend fresh and stable.
Makes about 4 pounds:
- 6 cups white rice flour, we use Bob’s Red Mill
- 3 cups tapioca flour, we use Shiloh Farms
- 1 1/2 cups potato starch (NOT potato flour!), we use Bob’s Red Mill
- 1 Tbsp sea salt
- 2 Tbsp xanthan gum, we use Bob’s Red Mill
Put all ingredients in a large bowl and whisk gently until completely combined. As you use the flour, measure it into the mixing bowl and whisk again to loosen and aerate.
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