Gluten-Free Flour Mix Recipe

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0


  • 2 cups white rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca starch
  • 1 ½ teaspoons xanthan gum

After many cupcake rocks and cakes that felt like bricks, I found a flour combination that makes fluffy  and moist gluten-free cakes. This recipe is easily substituted in most recipes that call for all-purpose flour. 


Combine all the ingredients and store in an airtight container in the refrigerator for up to 90 days. 

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