Jeanne's Gluten-Free plain flour
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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Finding a reliable gluten-free plain flour can be a challenge for home bakers, but this homemade blend offers a consistent and versatile solution. This vegan-friendly pantry staple combines brown and white rice flours with tapioca and xanthan gum to mimic the structure and lift of traditional wheat flour. It provides a neutral flavour profile that works beautifully across a wide range of recipes, ensuring your bakes have a delicate crumb without the grittiness often found in shop-bought alternatives.
This essential store-cupboard mix is perfect for batch prepping, making it easy to whip up your favourite biscuits or sponges at a moment’s notice. By blending your own flour, you have complete control over the quality of the ingredients, resulting in a superior texture for all your dietary-specific baking needs. Simply store it in an airtight container to keep it fresh for several weeks.
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Ingredients for Jeanne's Gluten-Free plain flour
160g /170 grams brown rice flour
160g /205 grams white rice flour
130g /165 grams sweet rice flour
130g /120 grams tapioca flour
scant 2 teaspoons xanthan gum
How to make Jeanne's Gluten-Free plain flour
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.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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La información de esta página ha sido revisada por médicos cualificados.
16 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido
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