Gluten Free Cookie Flour Blend

A plate with the recipe printed on it, surrounded by a strainer and 4 bowls with the cookie flour ingredients.

This gluten free cookie flour blend worked for me to recreate some of my old favourites. With almond flour and brown rice flour the fat and liquid is absorbed more effectively and I can make nice crisp cookies when I want to.

Course Baking, Cookies & Bars

Cuisine Canadian

Keyword gluten free cookie flour blend

Prep Time 5

Servings grams

Calories 4kcal

Author Cinde Little

Ingredients

90 grams brown rice flour (⅔ cup)
25 grams almond flour* (¼ cup)
30 grams potato starch sifted (3 Tbsp)
15 grams tapioca starch (1 tablespoon + 2 teaspoon )
¼ teaspoon xanthan gum

Instructions

Combine all ingredients in a bowl and whisk to combine. Store in airtight container. Makes 1¼ cups.

Notes

*Almond flour is the same as ground almonds found in the baking aisle and it should be light in colour. Almond meal includes the dark skin of the almonds and is not ideal for baking.

If you like to bake cookies you can find a printable page within the post. It has this recipe in three different quantities; a single, double and quadruple recipe. Print it and tape it to the inside of a cupboard in your kitchen. I also have it taped to the container I use to store this flour blend.

Nutrition