Why I Choose Not To Use Brown Rice
I have searched high and low for a gluten free all purpose flour recipe that does NOT contain brown rice flour. I finally came to the realization that I would have to make my own gluten free all purpose flour recipe if I wanted it not to have brown rice.
Why am I looking to leave out the brown rice? Plain and simple, I do not digest brown rice well. It has too much fiber for me and I quickly become bloated and start to have digestive issues after I have consumed it.
Listening to your bodies language is essential for good health. This is my body telling me that brown rice and I do not mix…so there you have it, that is why I was in search for a gluten free all purpose flour recipe without brown rice.
Why I Choose White Rice Over Brown Rice
So I know many of you will comment about white rice having a high sugar content and that it should be avoided…for me that is not the case.
Again, I have really tuned into my bodies language and I do just fine with white rice in moderation. I often offset it with a healthy fat like butter.
If you have issues with blood sugar spikes after eating a starchy grain or vegetable, try adding some butter to help balance everything out.
As always, everyone is different and it is very important that you listen to your own bodies language.
To read more on white rice vs brown rice you can read this article: Why I Eat White Rice Instead of Brown?
Why I Use Xanthan Gum In This Recipe
One more thing I want to touch on before diving into this recipe. I use xanthan gum in this recipe and it is a needed additive in gluten free baking.
Xanthan gum is a food additive that helps create elasticity in doughs and batters for gluten free baking. If you do not use it, your baked items most likely will be crumbly and will not hold together. Do NOT leave this ingredient out!
I researched this product extensively and have come to the conclusion that it is generally a safe food additive to use. If you have sensitivities with your gut, you should pay close attention to how your body reacts.
To read more about xanthan gum, here is a great article: Harmful or Harmless: Xanthan Gum
Be Sure To Check Out My Gluten Free Bread Recipe Using This Flour Blend!
Gluten Free All Purpose Flour Recipe Without Brown Rice
Prep Time: 5 minutes- Total Time: 5 minutes
- Yield: 6 cups 1x
- Category: gluten-free
- Method: blender
- Cuisine: american
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Gluten Free All Purpose Flour Recipe Without Brown Rice!
Ingredients
- 4 cups organic white rice (I used this kind) or you can use 4 cups of organic rice flour
- 1 cups organic potato starch
- 1/3 cup organic arrowroot powder
- 2/3 cup organic tapioca flour
- 2 tsp xanthan gum
Instructions
- Place the rice in a high powered blender such as a vitamix or blendtec and blend on low and gradually increase speed to high and blend for 30 seconds or until a fine flour forms.
- Add in tapioca flour, potato starch, arrowroot powder and the xanthan gum and pulse several times until combined, about 5 seconds.
- Use this in recipes that call for gluten free all purpose flour.
- Store in an air tight container in the pantry.
Hi Hallie. I’m allergic to tapioca. Is there a good substitute for the tapiica flour?
Tapioca flour offers the “chewy” texture and I am not sure there is a good replacement….especially if you are using it for baking goods. You could try more arrowroot powder, but I’m not sure how that would turn out.
This recipe is NOT gluten free as tapioca is made from wheat flour. Lisa this is likely why your are allergic to it!
Hi Terry,
Tapioca flour is made from the cassava root and is gluten free. I have read that it does say to be careful as wheat could be added to it. If it labeled gluten free it should be fine.
Thank you,
Jill
Terry, you are misinformed. Tapioca flour is NOT made from wheat flour.
Hi Halle – I just wondered why you recommend milling your own rice as opposed to buying ready made rice flour (which I notice is available for about the same price). Thanks in advance. John-Paul.
You certainly can mill your own rice, I’ve also used my Vitamix to make rice flour that has worked great too!
Could you recommend a substitute for the xanthum gum? My daughter has several allergies and food sensitivities and xanthum gum is one of them. Other than that she could enjoy this flour substitute.
Sure can. Try adding 1 tablespoon of unsweetened and unflavored apple butter. Mix it into the batter and it should work like a charm.
Can I use a bread machine to make this recipe? Also, I heard you can substitute chia seeds for the xanthaman gum (sp?) one for one>
Hi Halle! I don’t have a blender strong enough to make the flour, so I was wondering if I use store bought white rice flour, how much should I add to this blend? How much does the 4 cups of rice you recommended equal once blended into rice flour? Thanks!
Hi Jason. 1 cup of rice will make 1 cup of rice flour. I know, seems odd…but it indeed measures 1 for 1.
Hello, have you tried to make cookies with this recipe?
I was looking for recipes because of the arsenic content. Is organic rice flour free of arsenic?
Could you recommend a replacement for the potato starch as I am unable to eat potato – anything 🙂 Thank you for your time.
Thank you for this mix. My bread is always become so dense. The loaf is heavy like a rock when it is done. Do you have any idea what I may do wrong? When Inuse this same mix for one specific pie batter,the result is amazing. The cake/ pie is Fluffy and light. But the bread is tough:). Thank you. Oh, one more question. Can I make pasta from this flour mix?
★★★★★
My intolerance is potato and its by products. Can I use gluten free cornstarch instead of potato starch in the recipe.
Thanks, Kathy
What could I use instead of xanthan gum or guar gum? I can not have either one do to allergy.
For use in your gluten-free bread recipe made primarily with rice flour I made coconut milk from coconut shreds and water in the blender and then strained. Added maple sugar powder in the proportions and temperature you specify for liquid and sugar. I used a thermometer and very pure filtered water. The yeast was not very active at all. So then I experimented and just used water instead of homemade coconut milk. The yeast was quite active! I am theorizing that in accordance with what one hears, coconut is anti-fungal, and since yeast is a type of fungus or related, the coconut milk de-activated it. I don’t know if this is really the case because the fist time I followed your directions and proportions of liquid, sugar, and yeast. And the second time I followed the proportions on the yeast package. But as much as I love fresh coconut milk, I will probably not use it in conjunction with yeast. Unless I get in a mood to experiment again.