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Rice flour is binding. Therefore, many gluten free bakers are searching for an alternative to rice flour blends. Oat flour is higher in protein than any other gluten free flour besides nut flours. Sorghum comes in just a tad lower than oat flour. So, this adaptable rice free gluten free flour recipe is the healthiest choice. More importantly, this blend of ingredients is the closest you can get to traditional all-purpose flour. It’s the best in texture and flavor. Learn how to use this blend to equal traditional flour in both weight and cups.
Rice Free Gluten Free Flour Recipe (Oat Blend)
This is the closest flour blend to wheat flour. Using this rice free gluten free flour recipe creates amazing texture and flavor in baked goods!
- 3 cups gluten free oat flour* 240 g (Bob’s Red Mill) (or 2-2/3 cup sorghum flour)
- 1 cup + 2 tablespoons potato starch** (166 g) (Bob’s Red Mill)
- 1/4 cup + 2 tablespoons cornstarch 88 g (or tapioca flour*** – 82 g) (Bob’s Red Mill)
- 2-1/2 teaspoons xanthan gum (NOW Real Food)
In a large bowl, whisk all of the ingredients together. If the bowl has a lid cover it and shake as well. Alternatively, add to a zipper storage bag and shake. If you have the time and equipment, sift the ingredients. In this case, you don’t need to cover the bowl and shake it.
Use as directed in your recipe or to replace Carla’s Gluten Free All-Purpose Flour Blend in her recipes. When converting traditional recipes, use 89% of the weight or cups called for in a traditional recipe. Example: Traditional recipe calls for 3 cups of all-purpose flour. 3 x .89 = 2.67 (2 2/3 cups). If the original recipe calls for 300 grams of all-purpose flour, you would do and use the following: 300 x .89 = 267 grams.
To avoid using too much flour, prior to measuring any flour, remember, it is best to fluff up the flour. Then, using a tablespoon, scoop some flour into a dry measuring cup (the kind that measures 1/4 cup, 1/2 cup, etc.) Never scoop it up into the measuring cup as this compacts the flour, which causes you to use way too much. Then, level off the top using the side of a straight-edged spoon or knife.
*My experiences over the last decade is that sorghum flour makes the best susbtitute for oat flour. However, when using sorghum as a substitute when making bread, I find that I need less compared to oats. When a recipe calls for 3/4 cup oat flour, I use 2/3 cup sorghum flour. I haven’t experimented with this recipe though.
**In the U.S., we have potato starch which is pure white in color and potato flour, which looks light yellow, the color of the inside of a russet potato. In other countries, they sell what they label “potato flour” but it is actually what we use in the United States as “potato starch”.
***I do not usually use tapioca flour because I usually I’m allergic to it, but it rises and browns more. However, tapioca is a bit chewier in texture compared to cornstarch. So, for cakes, cupcakes, pancakes, etc. I really enjoy the use of cornstarch best. If you wish to avoid GMO corn, you can find an organic brand of cornstarch on Vitacost.com.