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The Ultimate Gluten Free Flour Blend

No Gluten? No Whey! Welcome to my kitchen! Having dietary restrictions shouldn’t mean missing out. I have been gluten free for 15 years and dairy free for 7 years. I also avoid corn and yeast. We have four beautiful daughters who have each delt with a wide variety of food sensitivities over the years. In addition to no gluten and no dairy we have also avoided eggs, soy, cashews, sugar, carbs and meat. The main lesson I have learned is adaptability. I love cooking and preparing good food for my family and friends. Cooking is chemistry, my goal is to remove the mystery from chemistry! I invite you along to share my food journey to find tasty, safe food that makes you say “No gluten? No whey!” Basic Four Blend This basic blend is the cornerstone of my gluten free pantry. I keep a large batch on hand as my go-to wheat flour substitution. 4 cups white rice flour 2 cups tapioca starch 2 cups arrowroot powder (can substitute equal amount of corn starch or potato starch) Place all ingredients in airtight container and shake vigorously.