Beth’s Cookie Flour Blend

gluten free flour blend
© Getty Images Plus/ IStock/ Edalin
Prep time: 5 mins
Calories: 580

Make a large batch of this gluten-free cookie flour blend. You’ll be using it often if you bake a lot of holiday cookies.

Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers, and The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).

Yields 3 cups


  • 2 cups white rice flour
  • ½ cup cornstarch
  • ½ cup potato starch (not potato flour)
  • 2 teaspoons xanthan gum


1Whisk ingredients together until well combined.

2Store in an airtight container at room temperature.

1 cup contains 580 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 4mg sodium, 132g carbohydrates, 3g fiber, 0g sugars, 6g protein.


  1. Hi there! I have a question about your Beth’s GF Cookie Flour Blend. Due to corn allergies, I cannot use cornstarch or xanthan gum. What substitutes can I use to make this cookie flour blend and what are the ratios I should use –Thanks for your help!!

  2. I would like to know about the potato starch also. I can’t find it and want to know if corn starch can be substituted for it ?


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.