Gluten free flour blends are the backbone of this recipe blog. A more complex mix (for example, the Better Than Cup4Cup Blend), usually including xanthan gum, is essential for success in many gluten‑free recipes. Still, sometimes a simpler, xanthan gum–free blend is the right choice.
Recently I’ve been leaning on a basic, three‑ingredient gum‑free blend for recipes that benefit from a lighter, more delicate texture. It’s versatile, easy to make, and surprisingly freeing to use when you want to avoid or limit gums.
What makes this gum‑free gluten‑free flour blend special?
Xanthan gum is still important for many gluten‑free baked goods, but this simple blend shines in delicate recipes where a little less bind creates a better texture. It’s also useful when you want precise control over gums or when using an alternative binder. The combination of flours and starches here produces tender crepes, pancakes, and silky puddings without the thickening effect xanthan often brings.
The short recipe below explains how to mix it, and the rest of this post highlights dishes where the blend performs particularly well.
What’s in this gum‑free gluten‑free flour blend?
This mix uses only three ingredients: superfine white rice flour (about 66% of the blend), potato starch (about 22%), and tapioca starch (about 12%). Together they create a light, workable flour suitable for thin batters and smooth sauces.
Can you substitute ingredients in this blend?
Substitutions are limited. Superfine white rice flour is the foundation and should not be swapped for brown rice flour or another grain flour if you want the same results. Tapioca starch should be used as listed. Potato starch is the most flexible of the three and can often be replaced with corn starch or arrowroot in a pinch, though textures may vary slightly.
Where to buy the ingredients
I typically purchase these ingredients online, but they’re commonly available at grocery stores, specialty food shops, and natural-food retailers. Use quality products and measure by weight for consistent results.
Gluten Free Crêpes: Delicate crêpe batter without xanthan makes frying easy and yields thin, tender crepes that fold and roll nicely.
Gluten Free Chocolate Pudding Pie: Many puddings use cornstarch and can weep when chilled; this gum‑free blend yields a smooth, stable pudding that holds up hot or cold.
Gluten Free Cornmeal Pancakes: I’ve tested these with heavier blends and with this xanthan‑free mix; the gum‑free version gives a nicer bite and a lighter mouthfeel.
Gluten Free Pancakes: Traditional mixes with xanthan can thicken quickly and require working at high heat; this xanthan‑free batter pours easily and produces tender, familiar pancakes without the rush.
Gluten Free Mug Cake: Many microwave cakes turn out dry or spongy. Using this gum‑free blend (plus a few technique tips) gives a moist, tender single‑serve cake that stays pleasant even after it cools.
How to make this basic gum‑free gluten‑free flour blend
Basic Gluten Free Flour Blend (Xanthan Gum Free)
Equipment
- Digital kitchen scale
Ingredients
- 93 grams superfine white rice flour
- 30 grams potato starch
- 17 grams tapioca starch/flour
Instructions
- Place all ingredients in a large bowl and whisk until fully combined.
- Store the blend in an airtight container at room temperature until ready to use.
- The recipe scales easily; halve or multiply as needed, and be sure to whisk thoroughly in a container large enough to mix evenly.
Notes
Use good‑quality ingredients for best results. Measure by weight with a digital scale—accurate weighing is important when making flour blends.