Tuesday, September 27, 2016

Gum-Free, Gluten-Free, Low-FODMAP Flour Blend

I know that I have quite a few flour blends on my blog (and in my cookbook!), but I've been working on a new one. They all work great, but I just can't leave well-enough alone! This blend includes sweet rice flour. My goal in adding this flour was to replace the xanthan gum that is usually required in gluten-free baking. Sweet rice flour is also called "glutinous rice flour" because of its sticky, gluten-like properties.

I think this flour works wonderfully and I've been using it for all of my new baked recipes, as well as a thickener for sauces. In addition to developing this recipe, I also discovered a new commerical xanthan-gum-free flour blend via Julie's Calm Belly Kitchen Cookbook: King Arthur All-Purpose Gluten-Free Flour.  It has low-FODMAP ingredients and has worked very well in my recipes. The one caveat is that it is not cheap. It does come in handy though, for when I don't have time to make my own blend.

It's pretty safe to say that I will be using this flour blend in most of the baked goods recipes to come on my blog. I've already shared this blend recently in some of my new Low-FODMAP recipes:

Pecan Snowball Cookies

Frosted Sugar Cookies

Rhubarb Coffee Cake

I have not tried using this as a one-to-one replacement for wheat flour, rather I've been developing new recipes around it. So I can't really say if it's a good one-to-one replacement for wheat flour. (My estimate is that about 30-50% more - by volume - of this flour blend would be needed to replace wheat flour in recipes). I've actually found that the best gluten-free recipes (especially ones that are gum-free as well) are recipes that are created especially to be gluten-free. So if you use it my own recipes that call for this blend, you will not be disappointed!

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Dianne's Gum-Free, Gluten-Free, Low-FODMAP Flour Blend


4 cups brown rice flour
1 cup sweet rice flour (also called glutinous rice flour)
1 cup cornstarch or potato starch
1/2 cup tapioca flour

  1. Measure each flour and starch by lightly spooning into the measuring cup and leveling off with the back of the knife. Thoroughly combine all of the ingredients in a large bowl. Store in an airtight container. For maximum freshness, store in the refrigerator.
  2. Measure flour blend for recipes by lightly spooning into the measuring cup (as opposed to using the cup itself as a scoop) and leveling off with the back of a knife.


  1. Replies
    1. This recipe works best with a blend of rice flour and sweet rice flour. But you could substitute white rice flour for the brown rice flour, if that's what you are asking.

  2. Hi! Have you tried your flour blend to make pancakes, muffins or pizza crust? Thanks!

    1. I've used it to make muffins and pancakes. The muffins came out great, but the pancakes were a bit chewy. I have not tried with pizza crust. Hope this helps!

  3. Do you have a recommended brand of these flours? or are all brands about the same?

    1. I usually use Bob's Red Mill, but have used other brands with success.