Gluten Free Flour

Being gluten-free means that my kids are “lucky” enough to get homemade baking in their school lunches everyday.


That means I often spend my Sunday afternoons not only food prepping for my week of eating but also doing baking for the freezer.


A while back my husband bought me a Blendtec blender so that I could start making our own flours rather than buying lots of different types. I LOVE my Blendtec, I love how I can turn rice into flour in 40 seconds and oats into flour in 20 seconds (I also love the way it makes my shakeology sooooooo good, not to mention ice-cream !).


For my baking this is the recipe I use for my “baking” flour:


  • 2 cups of brown rice

  • 1 cup of gluten-free oats

  • 2 cups of corn starch

  • 1.5 cups of tapioca starch




Blend the brown rice first, then transfer to a bowl.

Then blend the oats and combine with the rice flour, corn starch and tapioca starch.


This makes approximately 4 cups of flour. I store leftovers in an airtight container in the fridge.


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