Say hello to your new go-to all-purpose 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.
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🙋♂️ 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.
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🌟 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 starch comes from the cassava root and is pure starch. It creates a slight chew and stretch in the finished bake, and helps your crust brown. Keep it under 25% of your blend or things get gummy fast.
Potato Starch
Potato starch's real job is moisture retention and tenderness. Make sure to use potato starch and not potato flour, they are not the same!
Xanthan Gum
It works as a binder in gluten-free baking, keeping everything intact and preventing your baked goods from falling apart.
Ratio Breakdown
Gluten does all the heavy lifting in regular flour - structure, chew, and hold - so when it's gone, you need a team of ingredients to replace it.
White Rice Flour - the base (135g / ~45%) This is your workhorse. White rice flour is finely milled, flavor-neutral, and gives baked goods a smooth, spongy crumb. It makes up the largest portion of the blend because it behaves the closest to all-purpose flour without adding off-flavors. The key word here is superfine - standard rice flour can be gritty, and that grit survives the oven. If your baked goods come out sandy, this is the culprit. Look for Authentic Foods or Anthony's Goods superfine white rice flour.
Brown Rice Flour - structure and nuttiness (135g / ~45%) Brown rice flour still has its bran layer, which adds a small amount of fiber, a slightly nutty flavor, and a touch more protein than white rice flour. The ratio here is matched 1:1 with white rice flour. To much brown rice flour and your bake gets dense and earthy. Too little and you lose that structural support.
Tapioca Starch - lightness and stretch (60g / ~15%) Tapioca starch is derived from the cassava root and is pure starch. In the oven, it gelatinizes and creates a stretchy, chewy quality that's the closest thing to gluten's elasticity you'll find in the GF world. It also helps baked goods brown beautifully. Keep tapioca under 25% of your total blend so your cookies don't turn out gummy.
Potato Starch - moisture and tenderness (60g / ~15%) Potato starch is neutral in flavor and keeps things moist and tender by holding on to water and slowly releasing it. Matched at a 1:1 ratio with tapioca starch, the two starches together make up 30% of the blend.
Xanthan Gum - the glue (9g / ~2%) Xanthan gum is a fermented polysaccharide - basically a natural thickener that acts as a binder. In a gluten-free blend, it replaces gluten's ability to trap air bubbles and hold the crumb together. At 2% of the total blend, it does its job without making things gummy. A little goes a long way.
Other Gluten-Free Flours Worth Knowing
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 All-Purpose 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
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