Gluten Free Flour Blend

I went to a new health food store in my area called Earth Fare.  It was a nice store with ‘nice’ meaning expensive, store prices.  I bought a new-to-me flour to use in my gluten free cooking.  You can see the flours to purchase are:photo (45)white rice, tapioca, oat and the expensive one, coconut flour.  Also you will need Xanthan gum and some corn starch.  Here are the ratios:

1 cup of each:  white rice, oat, tapioca and coconut flour

1/3 cup corn starch and 3 TB of xanthan gum

Dump into a bowl and stir with a wire wisk to blend.

I was surprised how ‘glutenous’ this acted when made into dough.  You don’t want to mix too much, because the more you do, the more gummy it can become.  This blend worked well for my gluten free s’mores.

Here is the s’more recipe:

¾ cup (1½ sticks) unsalted butter or margarine, softened
1¼ cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups gluten-free all-purpose flour blend (see above)
1½ cups gluten free grahm cracker crumbs (or gluten free pretzels crushed with 3 TB brown sugar added)
2  teaspoons baking powder
¼ teaspoon salt
1½  cups milk chocolate chips
3  cups mini marshmallows

Cream together the butter sugar, eggs and vanilla.  Sift together gf flour mix, baking powder and salt.  Mix well.  Reserve 1/2 of the batter. Blend the crushed grahm crackers with the other half of the batter and spread into a 9×13 pan that has been lined with foil and sprayed with gf baking spray or a small amount of vegetable oil. Sprinkle the chocolate chips over the top of the batter followed by the mini marshmallows.  Lastly, top by spoon fulls of the remaining batter.

Bake at 350 for approximately 25 minutes.  Remove from the oven and allow to cool for about 10 minutes, then lift out the foil and allow to continue to cool.

photo (46)


  1. Dr once told me to stay away from rice…well, anything white. Does rice flour fall into this?

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