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Epicurious

Jeanne's Gluten-Free All-Purpose Flour

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Editor's note: Use this gluten-free flour mixture to make Jeanne Sauvages' Spritz Cookies or Sufganiyot (Jelly Doughnuts).

Recipe information

  • Yield

    Makes 4 1/2 cups / 660 g

Ingredients

1 1/4 cups/170 grams brown rice flour
1 1/4 cups/205 grams white rice flour
1 cup/165 grams sweet rice flour
1 cup/120 grams tapioca flour
scant 2 tsp xanthan gum

Preparation

  1. In a large bowl, whisk together the brown and white rice flours, sweet rice flour, tapioca flour, and xanthan gum thoroughly. Transfer the mix to an airtight container. Store in a cool, dark place for up to 6 weeks or in the refrigerator for up to 4 months.

Reprinted with permission from Gluten-Free Baking for the Holidays by Jeanne Sauvage, © 2012 Chronicle Books
TagsTapioca FlourFlourRice FlourNut FreeGluten FreeVeganVegetarianDairy FreeMake AheadMeal PrepNo-CookCookbooks
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