Skip to Content
Betty Crocker™ Gluten Free Rice Flour Blend - Front

Betty Crocker™ Gluten Free Rice Flour Blend

  • Save
  • Pinterest
  • Email
  • Facebook
  • Save
  • Shop
  • Share
From banana bread to chocolate chip cookies, Betty Crocker All-Purpose Gluten Free Rice Flour Blend will meet all your gluten free baking needs.

About This Item

  • FLOUR: Gold Medal all purpose flour is gluten free and great for nearly every baking need
  • VERSATILITY: It doesn’t add color, making it an ideal choice for baking white breads and cakes
  • ALL PURPOSE: Strong enough to take high-rising yeast breads to new heights. And mellow enough to make your family’s favorite pie crust recipe a flaky perfection
  • HOMEMADE TASTE: The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it - Betty Crocker
  • CONTAINS: 8.6 oz


Rice Flour, Potato Starch, Tapioca Starch, Salt, Xanthan Gum.

Allergy Information

Does Not Contain Declaration Obligatory Allergens

Nutrition Facts

Serving Size
3 Tbsp (28g)
Amount Per Serving As Packaged Calories
% Daily Value
Cholesterol  0mg0%
Sodium  115mg5%
Total Carbohydrate  23g8%
Sugars  0g
Protein  1g
Not a significant source of Vitamin D, Calcium, Iron, and Potassium

Prep Instructions

Chocolate Chip Cookies
Prep Time: 55 Minutes
Start to Finish: 55 Minutes
4 1/2 dozen cookies
1 cup packed brown sugar
3/4 cup granulated sugar
1 cup butter, softened
1 1/2 teaspoons gluten-free vanilla
2 eggs
2 1/2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
2 teaspoons xanthan gum
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 bag (12 oz) semisweet chocolate chips (2 cups)
1. Heat oven to 375°F. In large bowl, beat sugars, butter and vanilla with electric mixer on low speed, or mix with spoon, until well blended. Beat in eggs until light and fluffy.
2. In medium bowl, stir rice flour, xanthan gum, baking powder, baking soda and salt until thoroughly blended. Stir flour mixture into butter mixture. Stir in chocolate chips.
3. On ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
4. Bake 7 to 9 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Store in tightly covered container.
Betty's Tip: Be sure to store these cookies in a tightly covered container since gluten-free baked goods dry out more quickly than wheat flour-based baked goods.
Banana Bread
Prep Time: 15 Minutes
Start to Finish: 2 Hours 15 Minutes
12 Slices
2/3 cup sugar
3 tablespoons coconut oil, melted
2 eggs
1 1/2 cups mashed ripe bananas (3 medium)
1/3 cup original almond milk
2 cups Betty Crocker™ Gluten Free all-purpose rice flour blend
3/4 teaspoon baking soda
1/2 teaspoon gluten-free baking powder
1/2 teaspoon salt
1. Heat oven to 350°F. Grease bottom only of 9x5- or 8x4-inch loaf pan.
2. In large bowl, beat sugar and melted oil with electric mixer on medium speed until light. Add eggs; beat well. Stir in bananas and almond milk; blend well. In separate bowl, mix flour blend, baking soda, baking powder and salt. Stir into banana mixture just until moistened. Pour into pan.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan on cooling rack.
4. Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, 1 to 2 hours, before slicing. Wrap tightly, and store at room temperature up to 4 days, or refrigerate.
Betty's Tip: The riper the bananas, the better banana flavor your bread will have.