Ryze Gluten Free Flour Recipe – Blue Bag – Copycat (Free of Allergens, Corn, & Nightshades)

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If you’re a regular reader, you may remember my review of Ryze Gluten Free Flours, both their blue and yellow bags. I’ve figured out their recipe and how to improve it. There’s one thing that I’ve learned developing recipes for manufacturers is that they usually need to cut costs to make a good profit margin. So, I provide you with the same recipe, using only two ingredients and also how to easily improve it. You’ll save yourself some money by making it at home.

What does the Blue Bag contain?

This blend is perfect for anyone who is avoiding starch such as cornstarch, potato, tapioca, and arrowroot. The blend is also free of gum. It literally is made up of two types of rice flour, white and brown, one of which is ground to a superfine texture. However, the majority of the blend is made up of plain old brown rice flour. So, you’ll save a ton of money making it at home.

 

What can I make with the Blue Bag?

If you’re unfamiliar with Ryze Flour, the blue bag is promoted as being good for heavier recipes such as cookies, pie crust, pastries, and biscuits, where structure is required to prevent the baked good from collapsing.

 

Does this homemade blend work the same as Ryze?

Yes. This homemade version works the same as Ryze Blue Bag Flour Blend. I tested out one of their cookie recipes. While they are the same, I really prefer a heavier flour than the Blue Bag. Therefore, if I were to make the cookies again, I would use more superfine rice flour or gum in the recipe to make them denser. I missed that dense, chewy texture you get from the use of gum and starches. If you use more of either, it brings the cost up a little bit, but it should make a better flour blend. Try using equal parts of each flour and slowly increase from there.

Of course, if you are intolerant to gum, avoid it at all costs. This was the original intention of developing this blend, to make a flour blend that is gum free. I’ll play around with this recipe again and add an update to this page. I’m very curious how the same cookie recipe would turn out if they were made with a much higher ratio of superfine rice flour at least. Superfine rice flour is costlier. So, they may have chosen a higher profit margarin versus higher quality product. You just don’t know.

If you use Ryze flours because you wish to avoid potato and corn and/or other starches, add a comment to the bottom of the page and I’ll test out the addition of gum (xanthan (corn-based) or guar gum (legume-based) in this recipe as well. Just let me know what you cannot tolerate (xanthan gum due to corn, etc.)

 

How much money will I save?

Here’s the math:

On Amazon, a 4-pound bag of Rzye Blue Bag goes for $9.99.

The cost of this blend is as follows:

3 pounds brown rice flour (by Bob’s Red Mill) – ($2.79 for 24 oz) x 2 = $5.58

1 pound superfine rice flour (by Vitacost) – ($7.65 for 3 lbs.) / 3 = $2.55

TOTAL COST FOR 4 POUNDS HOMEMADE: $8.13

SAVINGS: $1.86

I don’t have any other intolerances besides gluten. Should I use another flour blend?

If you don’t have any other intolerances besides gluten, I highly recommend this gluten-free flour blend. It can be made with tapioca flour or cornstarch.

 

Ryze Gluten Free Flour - Blue Bag

An identical recipe to Ryze Gluten Free Flour Blue Blend to use in cookies, pie crusts, biscuits, and other sturdy baked goods without gum or any starches.
Course Biscuits, Cookies, Desserts, Pies
Cuisine American, French
Ingredient Keyword rice flour
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 cups

Ingredients

  • 3 cups brown rice flour Bob's Red Mill
  • 1 cup superfine white rice flour Vitacost
  • Gum see suggestions in instructions (optional)

2 Replies to “Ryze Gluten Free Flour Recipe – Blue Bag – Copycat (Free of Allergens, Corn, & Nightshades)”

  1. Thanx again Carla! Another good article to learn from. I always thought you had to have some type of starch aka potato starch, tapioca etc.. to make your bake goods light and/or chewy. I have clients that our nightshade intolerant so sweet rice was a substitute with tapioca. I always felt that the sweet rice flour gave my baked products dense.
    Let me ask you this why do some manufacturers put gelatin or potatoe flour in their flour mixes? What does this do for your final product? Thank you for all your hard work. That you do:).

    1. Robina,

      You are very welcome.

      Potato starch and cornstarch, etc. adds a bit of chewiness and lightens flours. However, they add some denseness as well. However, brown rice flour alone can make things light without any gum. It also makes things very crispy when used alone. Those allergic to nightshades like potatoes find themselves lost, as are those who intolerant to gums. So, this Ryze flour blend is an option. I’m just trying to give them more options if they are only intolerant to one of the above categories.

      You are correct that sweet rice flour makes things chewy and dense, but the texture is a little gritty compared to superfine rice flour. You’ll achieve a much better, gluten-like texture using superfine rice flour as well.

      Gelatin is used in place of gum. Potato flour is a bit sticky, much like mashed potatoes and will provide that consistency in a recipe. It makes things soft. One of the choices of flours in my original cinnamon roll recipe is potato flour: https://glutenfreerecipebox.com/fluffy-gluten-free-cinnamon-rolls/.

      You should join my small group gluten free online cooking-baking course. You seem to have the fever to learn everything about gluten free baking. If interested, see this link: https://glutenfreerecipebox.com/product/gluten-free-cooking-and-baking-classes/. Everyone studies at their own pace.

      Carla

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