Former Gourmet food editor Annalise Roberts developed this gluten-free flour blend after her 12-year-old son was diagnosed with an intolerance to wheat. She discovered there’s a definite art to replacing all-purpose flour in baked goods. “There were pioneers before me who mixed flours,” said Roberts at the time. “But they often recommend a different blend for each cake or cookie. I developed a basic combination that works with most of my recipes—it’s hard enough to find time to bake without having to measure out eighteen kinds of flour.”
When Roberts delivered a tray of her gluten-free chocolate chip cookies to the Gourmet offices, senior food editor Kemp Minifie reported they disappeared as fast as they’d appeared. Same goes for Roberts’s lighter-than-air gluten-free lemon cake. These recipes are so good, in fact (there is also a gluten-free pizza crust, by the way), we think they’re worth making, even if allergies are not an issue. “The cookies have a light, delicate crispness,” said Minifie. “We’re so conditioned in this country to use wheat flour for everything; maybe mixing in different kinds of flour would give our bodies a break from the daily grind.”
Recipe information
Total Time
5 minutes
Yield
Makes 3 cups
Ingredients
Preparation
Combine 2 cups (256 g) brown-rice flour, ⅔ cup (101 g) potato starch, and ⅓ cup (38 g) tapioca flour in a sealable airtight container; shake until combined well.
Do Ahead: Flour mix can be combined and stored at room temperature for about 3 months, or in the freezer indefinitely.
Editor’s note: This gluten-free flour blend was first printed in the November 2005 issue of ‘Gourmet.’ Head this way for more of our favorite gluten-free desserts →
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Reviews (14)
Back to TopWhat use should we make of this flour?
GretchenJ
Rohnert Park CA
11/2/2005
o.k. I see now--it goes with the chocolate-chip cookie recipe.
GretchenJ
Rohnert Park CA
11/2/2005
Thank you for publishing this needed information for those of us who are wheat/gluten allergic - just wanted to add that white rice flour can be used in place of potato flour (we're potato allergic!)
claimjmpr
New York
11/9/2005
If you're cooking for a friend or family member who has celiac, this recipe could come in handy. My husband is a celiac and he makes a lot of his own bread and muffins. He frequently uses mixes from The Gluten-Free Pantry (http://www.glutenfree.com) and Bob's Red Mill (http://www.bobsredmill.com/gluten.php), and I'm sure he's got this recipe--or one like it--in the Bette Hagman cookbook he uses, which I think is ISBN 0805064842.
Anonymous
Stow, MA
11/30/2005
This is one of the best 1-1 exchanges for wheat flour I have ever seen. It worked perfectly in my pie crust recipe.
Anonymous
San Francisco, CA
1/27/2006
Wanted a wheat-free flour recipe for baked goods for a celiac client. I have used this for muffins, cakes, cookies...with great success! Perfect 1-1 replacement for wheat flour.
Allium Foodworks
Edmonton, AB
4/15/2006
This recipe is a lifesaver for those who love to bake, cook (and eat) but are gluten intolerant. It works spectactularly in a roux, making choux and when dredging meat for stews (believe me, i've tested it in anything that calls for unbleached flour). Finally i can cook --and eat-- all my favorite recipes without getting sick!
josandar
salt lake city
11/29/2006
