Gluten-Free Brown Rice Flour Blend

star rating (6) rate this recipe »
gluten free, quick-n-easy
Recipe photo
Hands-on time:
Total time:
Yield: 9 cups, about 37 ounces

Recipe photo

This mixture of gluten-free flours is used in many of the gluten-free recipes on this site. Featuring stabilized brown rice flour, this tastes better than a blend using regular brown rice flour; and it's much less gritty than blends using white rice flour. Enjoy!

Gluten-Free Brown Rice Flour Blend

star rating (6) rate this recipe »
gluten free, quick-n-easy
Hands-on time:
Total time:
Yield: 9 cups, about 37 ounces
Published: 03/29/2010

Ingredients

Tips from our bakers

  • Since brown rice flour can vary quite a bit in its grind, and thus in its volume, the most accurate way to make this blend is by weighing your ingredients, rather than measuring them with a measuring cup.

Directions

Whisk all of the ingredients together. Store airtight at room temperature for 1 month. Freeze for longer storage.

Yield: 9 cups, about 37 ounces.

Reviews

1
  • star rating 06/27/2014
  • Rubyroad from AZ
  • This recipe is excellent and works every time. I use the gram measurements but never noticed that the ounces for the brown rice flour should be 32, the whole bag.
    Thanks for having such a sharp eye! You are correct, the brown rice flour amount should be 32 ounces. We will correct this on the recipe. Barb@KAF
  • star rating 08/24/2013
  • Iris from Yorktown Heights, NY
  • Made this GF flour blend, then used it to make the GF sandwich bread. I made half of the flour blend recipe and stored left-over blend in an airtight container, in the fridge. The taste of the bread was incredible, and the aroma was divine. I am very happy with this flour blend, and I thank you for offering it on your website.
  • star rating 06/29/2013
  • Jennifer from The Villages, FL
  • Good blend, use it in everything! I was wondering if substituting the Hi-Maize would be possible to increase the fiber and if so, would it be substituted for the potato or tapioca starch (or a little of both). Any ideas? Thanks!
    What I recommend you do is make the blend as written and when you are ready to bake, substitute 1/4 to 1/3 of the blend with hi maize fiber in your favorite recipes. Elisabeth
  • star rating 11/14/2011
  • sharonhansen51 from KAF Community
  • This is the best gluten free flour recipe that I have ever found. Twice I accidentally grabbed this gluten free flour instead of my all purpose white flour and made waffles and muffins and both were outstanding. I didn't use guar gum or xanthan gum because I thought I was using regular flour. I thought the consistency was odd on the waffles and the recipe didn't make as many but they were just as light as the regular ones and my husband liked the ones made with this combination of flours more than regular flour. The muffins turned out perfect as well. Best of all, I also got to eat my mistake!
  • star rating 09/18/2011
  • mrsdrake from KAF Community
  • We use this flour for everything. It tastes fantastic - nobody can tell a difference between our GF baked goods and "regular" flour ones. The texture is pretty soft, but it's held up well in breads, scones and similar recipes. We buy the ingredients in bulk and keep this stuff in the freezer - powdered gold!!!
  • star rating 12/05/2010
  • Paula_G from KAF Community
  • I love this! I made it this morning using King Arthur Brown Rice Flour and used the finished product in Orange Cranberry Muffins. The muffins were beautiful with a fabulous texture. I will be using this recipe many times over.
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