1. To make oat flour, add gluten free oats to a food processor. Pulse the oats until they break down but still maintain some texture variation. 00:12
2. Tapioca flour gives the blend starch, which helps the texture of the final baked good. 00:23
3. Brown rice flour can be gritty. Mixing it with other flours helps improve the texture. 00:30
4. When making a gluten free flour blend, pair a starch, like a potato or tapioca flour, with another non-wheat flour that has more protein. Sweet rice flour, white rice flour, brown rice flour, and oat flour are examples of high protein gluten free flours. 00:39
5. Add 1/3 cup of oat flour, 1/2 cup of tapioca flour, and 1 cup of brown rice flour to a mixing bowl. Mix until well combined. Use as desired. 01:10
What You'll Need
- Mixing bowl
- Pastry scraper
- Oat flour (1/3 cup)
- Tapioca flour (1/2 cup)
- Brown rice flour (1 cup)
For recipe accuracy, Chef Coco uses a pastry scraper to level the flour in the measuring cup.
Gluten free flour blends require a starch flour and a protein flour.
Be sure to use a potato starch and not a potato flour, as they are not interchangeable. Tapioca starch, however, is interchangeable with tapioca flour.
To learn more about gluten free flours, visit Chef Coco’s “An introduction to Gluten Free Flours” tutorial located at the bottom of the page.