Say hello to your new go-to Gluten-Free Flour Blend. It's perfect for baking gluten-free cakes, cookies, and pastries. You'll love how easy this recipe is to make, with only 5 ingredients.
Save This Recipe!
We'll email this post to you, so you can come back to it later!
🙋♂️ Gluten-Free Flour
You might wonder why we need so many non-gluten flours to make an all-purpose gluten-free flour.
Regular flour contains gluten, which is the glue that holds everything together. To achieve the perfect blend, we need to use a combination of different flours.
You can buy these gluten-free flours in bulk, making homemade gluten-free flour a budget-friendly option compared to store-bought ones.
This flour blend is used in many of my recipes, such as Gluten-Free English Muffins, Cinnamon Rolls, and Gluten-Free Fruit Loaf.
Jump to:
🌟 Why You'll Love This Recipe
- Gluten-free baking can be tricky, with every recipe calling for a different flour combination. My all-purpose blend simplifies the process, giving you a go-to flour for all your baking needs!
- Make a large batch of homemade gluten-free flour and store it in a large air-tight glass jar.
- It is similar to the all-purpose gluten-free flour in the grocery store.
🧾 Key Ingredients
Here is a visual overview of the Gluten-Free Flour Ingredients. Scroll to the recipe at the bottom for quantities.
White Rice Flour
White rice flour has a mild flavor that gives baked goods a chewy and sponge-like texture that holds things together.
If you can't find white rice flour, you can grind white rice or jasmine rice using a grain mill or a Vitamix.
Brown Rice Flour
Brown rice flour brings a nutty flavor and added nutrition to baked goods. Its outer bran layer provides fiber and a slightly chewy texture, making it a great addition to gluten-free baking.
Tapioca Flour
Tapioca flour, which comes from the cassava plant, is naturally gluten-free. When used in the right amount, it adds lightness and an airy texture to baked goods.
Potato Starch
Make sure to use potato starch and not potato flour, they are not the same! Potato starch provides structure and binding power in baking.
Xanthun Gum
It works as a binder in gluten-free baking, keeping everything intact and preventing your baked goods from falling apart.
❓ Other Gluten-Free Flours To Explore
This all-purpose gluten-free flour blend is helpful for a wide range of recipes, from cookies to muffins and bread.
However, gluten-free baking is not that simple, and some recipes may require different flour combinations. Here is a list of other gluten-free flours that you can experiment with.
Almond Flour
Gives your baked goods a nice light and fluffy texture that is great in cakes, brownies, pancakes, and bread. Almond flour tends to brown quickly with high heat, so keep that in mind when baking.
Cassava Flour
Is the closest to an all-purpose flour you'll find, with elasticity that holds baked goods together very well. Cassava flour can be replaced on a 1:1 basis with wheat flour, making it a great gluten-free flour to have on hand.
Coconut Flour
Coconut flour is made from coconut meat that's dried and then ground into flour. It's light and airy and great in pancakes, muffins, cakes, and bread. A little coconut flour goes a long way and it absorbs a lot of liquid like a sponge.
Oat Flour
Is a healthy gluten-free flour that is great in both sweet and savory applications. Oat flour is very absorbent, I recommend letting your batter soak for 30 minutes to absorb the liquid.
Buckwheat Flour
Buckwheat flour tends to have a shorter shelf life so I purchase buckwheat groats, grind them in my Vitamix, and store them in the freezer. Buckwheat flour has a stronger and earthy flavor.
Sorghum Flour
A whole grain flour that has a mild flavor and is great in baking, especially in baked breads. You can substitute Sorghum flour with oat, millet, brown rice, and buckwheat flour.
Millet Flour
Has a mild, sweet flavor and a tender crumb that's great in bread, cakes, pancakes, muffins, and cookies. Soak the batter for 20 minutes to allow the millet to absorb the liquid.
🔪 How to make this All-Purpose Gluten-Free Flour Mix
I've provided step-by-step photos below to make this recipe easy to follow at home. For the complete printable instructions and ingredient quantities, please scroll to the recipe card at the end of this post.
Mix all the gluten-free flour ingredients in a large bowl, whisk thoroughly to combine, and store in an airtight container for freshness.
💭 Chef Tips
- Making a large batch ensures you're always ready to bake your favorite treats, like chocolate chip cookies or English muffins, at a moment's notice!
- Make sure you purchase superfine flours. Sometimes rice flour can be grainy, which will not give your baked goods a smooth texture.
- Keep your blend in an airtight container, as gluten-free flours have a shorter shelf life than regular all-purpose flour. Store in a pantry for 3-6 months or extend freshness by refrigerating for 8-12 months.
📋 Recipe FAQ's
Grainy ground rice flour won't combine with the other ingredients, resulting in a failed baked good or recipe.
Gluten-free bread, English muffins, cakes, brownies, cookies, etc..
Glass storage containers are a great choice, as plastic can absorb flavors over time. To extend the shelf life, store your flour in a cool, dark place. For even longer storage, keep your flour blends in the refrigerator or freezer.
Yes and no! This flour blend is designed as an all-purpose option and works well in cookies, cakes, muffins, and more. However, gluten-free baking often requires different flour combinations to achieve the best texture and results for specific recipes.
I recommend using a kitchen scale to weigh out your gluten-free flour. Gluten-free flours can vary in density depending on the type of flour you use.
🍞 More Gluten-Free Recipes
If you tried this Gluten-Free Flour Blend or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
📖 Recipe
Homemade Gluten-Free Flour Blend
Ingredients
- 135 grams sweet white rice flour
- 135 grams brown rice flour
- 60 grams tapioca starch
- 60 grams potato starch
- 9 grams xanthum gum
Instructions
- Combine all ingredients into a large bowl and mix with a wire whisk.
- Transfer gluten-free flour blend to an airtight jar.
Notes
- Gluten-free flours need to be finely ground to combine with the other ingredients.
- Store in Glass storage containers in a cool, dark place. For even longer storage, keep in the refrigerator or freezer.
- Use a kitchen scale to weigh out the ingredients.
Nutrition
SAVE THIS RECIPE!
We'll email this post to you, so you can come back to it later!
Comments
No Comments