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Betty Crocker™ Gluten Free Rice Flour Blend - Front

Betty Crocker™ Gluten Free Rice Flour Blend

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Betty Crocker Gluten Free Rice Flour is a premier choice for your baking and cooking needs. With your imagination and your own special touch, there are no limits to what you can cook up with this remarkable gluten-free flour. Enjoy creating meals like beef stroganoff, crispy battered fish and buttermilk oven-fried chicken. Or you may use this gluten-free flour to mix with traditional baking elements like eggs, milk, extracts and baking powder to produce fresh-baked desserts. Betty Crocker Gluten Free All Purpose Rice Flour is a highly versatile flour for creating delicious gluten-free creations. For more than a century, Betty Crocker has been a popular creator of easy, delicious recipes. Today, the Betty Crocker kitchen is still providing tasty dessert mixes, frostings, and convenient meal options and side dishes.

About This Item

  • GLUTEN-FREE FLOUR: Betty Crocker Gluten Free Rice Flour Blend is perfect for baking, cooking and creating gluten-free options
  • PANTRY STAPLE: Keep a box of gluten-free flour in the pantry for last-minute cooking or baking
  • VERSATILE: This flour offers a great gluten-free alternative to traditional flour
  • USES: Great when used for savory meals like beef stroganoff, battered fish and crispy buttermilk oven-fried chicken
  • RECIPES: Whip up gluten-free cookies and banana bread with the on-package recipes
  • BOX TOPS FOR EDUCATION PARTICIPATING PRODUCT: Give back to schools with Betty Crocker; Download the Box Tops App to learn more & start earning cash for your school or a school in need


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.