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Gluten-Free Brown-Rice Flour Mix



A chocolate chip cookie made with brown rice flour on a piece of parchment paper.
Photo by Travis Rainey, Food Styling by Rebecca Jurkevich

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


2 cups (256 g) brown-rice flour (extra finely ground)
⅔ cup (101 g) potato starch
⅓ cup (38 g) tapioca flour


  1. 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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  • What 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 ( and Bob's Red Mill (, 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

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