Gluten-free flour blend with rice, tapioca, xanthan and guar
A gluten-free blend combines flours, starches and ingredients that manage water and structure. This starting formula is intended for baking trials; it is not a universal, equal-weight replacement for every wheat flour.
Ingredients for 765 g blend
- 480 g rice flour
- 160 g potato starch
- 80 g tapioca flour or starch as specified for the product
- 30 g cornflour
- 10 g xanthan gum
- 5 g guar gum
The gums represent approximately 1.96% of the blend, a significant amount to consider in the final dough. Do not add more before assessing the recipe’s behaviour.
Mix carefully
Weigh each ingredient separately. Distribute the gums in some of the flour, then incorporate the remainder until uniform. Small quantities require sufficiently accurate scales.
Store securely closed, in dry conditions and according to the ingredients’ instructions. Record the composition so you know which thickeners are already present when using it.
How to test it
Adapt water, fat, proofing and baking to the intended product. Biscuits, pizza and bread need different hydration. Excessive gum can make dough rubbery or produce an unpleasant crumb.
The gluten-free pizza uses this blend in a specific recipe. Check all ingredients’ gluten-free suitability and manage surfaces, tools and baking to prevent contamination: a wheat-free ingredient list alone is insufficient.