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Madison Area Gluten Intolerance Chapter

Barb Henning’s Version of
Wendy Wark’s Gluten-Free Flour Mix

2 cups Bob’s Red Mill brown rice flour
1/4 cup total teff and quinoa flours
1/4 cup potato starch flour (not potato flour)
1/3 cup tapioca starch flour
1/3 cup Expandex
3/4 cup sweet rice flour
1/3 cup cornstarch
2 teaspoons xanthan gum

Optional:

1 tablespoon Montina flour
1 tablespoon ground flax seed

This mixture may be substituted for wheat flour in cookies and muffins. Barb uses this mixture in family Christmas cookie recipes and adds about 1/4 teaspoon xanthan gum.