This All-Purpose Gluten-Free Flour Recipe is a game-changer! With only 5 ingredients, this flour blend will make baking gluten-free a breeze. Since this recipe is homemade, you can make large batches to use with any baked goods.
Are you following the paleo diet or just want to eat gluten-free? Do you miss freshly baked bread and English Muffins? Well, I am here to put a smile on your face. You can have any delicious baked goods with my gluten-free flour recipe!
Make sure to visit my Baking Recipes, to see how we use this gluten-free flour. We use it in our Gluten-Free Fruit Loaf, Gluten-Free Cinnamon Rolls, and Gluten-Free Pumpkin Muffins.
There are so many gluten-free flours available at markets nowadays. So which one should you choose? One of my favorites on the market is Bobs Red Mill gluten-free flour 1 to 1. All of these blends can be a bit pricey. So why not make your own blend, and make a big batch?
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What you will need to make this recipe
- Sweet white rice flour - It's actually not sweet. Made from sticky rice, which has a high starch content.
- Brown rice flour - Has twice the fiber as white rice
- Tapioca flour - Works as a great binder in gluten-free baking. Helps add crispness to crusts.
- Potato starch - Increases the elasticity of gluten-free doughs and helps with moisture retention. Gives your baked goods a light springy texture.
- Xanthum gum - Helps to bind, thicken, and emulsify ingredients.
Pro Tips
- Double, triple, or quadruple this recipe. If you do a lot of baking, making a large batch is a great idea. Now, every time you want to make chocolate chip cookies, or English Muffins, you are ready to bake.
- Make sure you purchase superfine flours. Sometimes rice fours can be grainy, which will not give your baked goods a smooth texture. Any of Bob's Red Mill flours are great.
- Store in an airtight container. Gluten-free flours don't have a long shelf life like regular all-purpose flour. They can be stored in a pantry for 3-6 months or in a refrigerator for 8-12 months.
Frequently Asked Questions
Can you use gluten-free flour in place of regular flour?
Yes! Substitute my all-purpose gluten-free flour recipe in place of all-purpose flour at a ratio of 1:1.
Is gluten-free flour healthy?
Not really! The ingredients in my blend don't really offer any nutritional benefits. The purpose of this recipe is to replace all-purpose flour with a gluten-free option.
Why won't my dough rise?
Since there is no gluten, we need to add xanthum gum. This gives the dough elasticity. Gluten-Free flours can be heavy and dense, making it hard for the dough to rise.
What is Xanthum gum and why do I need it?
A common food additive found in ice cream, dressing, sauces, and you guessed it gluten-free flours. Have you ever had a gluten-free baked good that tasted dry and just crumbled apart in your hands? If that has happened to you, Xanthum gum wasn't present. It simply keeps our desserts from falling apart on us.
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📖 Recipe
all-purpose gluten-free flour recipe
Ingredients
- 1 cup sweet white rice flour
- 1 cup brown rice flour
- ½ cup tapioca starch
- ½ cup potato starch
- 1 tablespoon 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
- Double, triple, or quadruple this recipe. If you do a lot of baking, making a large batch is a great idea. Now, every time you want to make chocolate chip cookies, or English muffins, you are ready to bake.
- Make sure you purchase superfine flours. Sometimes rice fours can be grainy, which will not give your baked goods a smooth texture. Any of Bob's Red Mill flours are great.
- Store in an airtight container. Gluten-free flours don't have a long shelf life like regular all-purpose flour. They can be stored in a pantry for 3-6 months or in a refrigerator for 8-12 months.
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