Skip to main content
Epicurious
Cookbooks

Jeanne's Gluten-Free All-Purpose Flour

By Jeanne Sauvage

5.0

(2)

Image may contain Cutlery Spoon Wooden Spoon Food Plant and Bowl
Photo by Shutterstock

Editor's note: Use this gluten-free flour mixture to make Jeanne Sauvages' Spritz Cookies or Sufganiyot (Jelly Doughnuts).

Recipe information

  • Yield

    Makes 4 1/2 cups / 660 g

Ingredients

1 1/4 cups/170 grams brown rice flour
1 1/4 cups/205 grams white rice flour
1 cup/165 grams sweet rice flour
1 cup/120 grams tapioca flour
scant 2 tsp xanthan gum

Preparation

  1. In a large bowl, whisk together the brown and white rice flours, sweet rice flour, tapioca flour, and xanthan gum thoroughly. Transfer the mix to an airtight container. Store in a cool, dark place for up to 6 weeks or in the refrigerator for up to 4 months.

Reprinted with permission from Gluten-Free Baking for the Holidays by Jeanne Sauvage, © 2012 Chronicle Books
TagsTapioca FlourFlourRice FlourNut FreeGluten FreeVeganVegetarianDairy FreeMake AheadMeal PrepNo-CookCookbooks
Read More
Not-So-Secret Burger Sauce
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Homemade Whipped Cream
Fluffier, fresher, and fancier than anything from a tub or can.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Black Rice Pudding
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.