Gluten Free Flour Recipe for Cookies

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Here’s a simple recipe that works for almost any cookie. Mix these dry ingredients together in a big jar and shake it like a maraca. You’ll need:

300 grams (about 2 ¼ cups) of white rice flour. It’s the base—light and neutral. Then, 100 grams (about ¾ cup) of sweet rice flour (also called glutinous rice flour—don’t worry, it’s gluten-free!). This adds softness and prevents that sandy texture. Finally, 100 grams (about ¾ cup) of potato starch or tapioca starch. These give the cookies that satisfying snap when you bite them.

Add a teaspoon of xanthan gum (or guar gum). This is your new best friend. It mimics gluten’s stretchiness, so your cookies don’t crumble into a pile of sad crumbs. Skipping it is like trying to fly a kite without string—possible, but messy.

But Wait, Isn't That Complicated?

I hear you—buying three different flours feels extra. But here’s the cool part: you make a big batch once. Store it in your pantry, and use it in any recipe that calls for "1 cup all-purpose flour." It’s like having a backup singer for every song you bake. Plus, you can tweak it for different moods. Want softer cookies? Add more sweet rice flour. Want crunchier? Up the potato starch. You’re the boss now.

Let’s talk about the "Aha!" moment. The first time I made this blend, I baked classic chocolate chip cookies. They looked normal. They tasted normal. I literally cried a little. Because you know what’s cooler than eating a perfect cookie? Eating one that your gluten-eating friends can’t tell is "special." That’s the magic.

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