How to make gluten free flour

Gluten free flour blend

I'm not sure if you're aware, but Jeanne Sauvage developed the greatest gluten free flour blend known to man. Or, well, the gluten intolerant man. Or woman. Whatever. The point is, you no longer have an excuse to continue buying those terrible, overpriced bean flour blends. Because now you can just make your own. For cheaper. Besides, you're not fooling anyone with those nasty, bean containing cookies. Sure, bean flours are nutritious, but they taste like rotten cauliflower. And I'm not kidding. Have you ever eaten raw cookie dough made with a bean flour blend? It tastes like something horrible. Something so horrible you couldn't pay me any amount of money to put it in my mouth again.I buy all of my flours for this mix from Bob's Red Mill, in bulk, through Amazon. If you plan on making this regularly, do yourself a favor and buy the flours in bulk. Not only is it cost effective, but you get them sent straight to your door. Jeanne uses tapioca starch in place of the arrowroot. But for me, the arrowroot starch worked much better with my vegan baking. Experiment! See which starch works best for you.


2 1/2 cups brown rice flour
2 1/2 cups white rice flour
2 cups sweet rice flour
2 cups arrowroot starch

Combine ingredients and store in a cool place. For each cup of flour, use 1/4 teaspoon xanthan gum.

Yield: 9 cups