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Make Your Own All-Purpose Gluten-Free Flour

Want to learn how to make your own all-purpose gluten-free flour?  It is very versatile and you can easily store this flour in an air-tight container!

All-Purpose Gluten-Free Flour Mix Flours from What the Fork Food Blog

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Make Your Own All-Purpose Gluten-Free Flour

A great all-purpose gluten-free flour mix is the key to getting excellent results for your baked gluten-free goodies. I use the same flour mix for almost all of my gluten-free cakes, quick breads, muffins, – and well, you get the picture! I even use it for dredging meat that needs to be browned.

When we decided to try a gluten-free lifestyle, my mom was my first resource. My mom has been following a gluten-free diet for years. She offered a lot of great suggestions and tips, such as reading labels carefully for hidden gluten.

Who would have thought “natural flavors” could mean there’s some kind of wheat? Another great tip my mom gave me was that I could substitute an all-purpose gluten-free flour (plus xantham gum) for regular flour in many of our favorite recipes.

Yay! I’m not 100% certain where my mom found the mix she uses, but I do know this: it’s wonderful! You can say goodbye to your old, bland, tastes like cardboard with terrible texture gluten-free products!

I’ve made many cakes and treats with this flour mix and most people cannot tell he difference between the regular version and the gluten-free version. #winning

Not only will this mix give you great results but it’s wicked easy to make your own gluten-free flour mix that is all purpose, like stupid easy. And yes, I did say wicked, I’m from New England after all.

So, to make your flour you need just three ingredients: Bob’s Red Mill Rice Flour Brown, 48-Ounce (Pack of 4) brown rice flour, Bob’s Red Mill Tapioca Flour, 20-Ounce (Pack of 4) tapioca flour and Bob’s Red Mill Potato Starch, 24-Ounce (Pack of 4) potato starch.

You can usually find these in the gluten-free section or the baking aisle of your grocery store. You can also find them online. I use Bob’s Red Mill brand. I also buy mine in bulk since I go through a lot of flour. Plus I hate having to constantly run to the store for flours.

To make your flour, all you need to do is combine 2 cups of brown rice flour, 2/3 of a cup potato starch and 1/3 of a cup of tapioca flour. I whisk the flours together and store them in a gallon size Ziplock bag. THAT’S IT. See? Told you it was easy! Now go and make something delicious with your new favorite all-purpose gluten-free flour!

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All-Purpose Gluten-Free Flour Mix Flours from What the Fork Food Blog

All-Purpose Gluten-Free Flour Mix

4.48 from 114 ratings
Make your own all-purpose gluten-free flour mix.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 3 cups GF Flour Mix
Print Rate Pin

Ingredients

  • 2 Cups Brown Rice Flour
  • 2/3 Cup Potato Starch
  • 1/3 Cup Tapioca Flour

Instructions

  • Add brown rice flour, potato starch and tapioca flour to bowl.
  • Whisk well to combine.
  • Store in an airtight container.

Notes

I often triple this recipe to make a larger batch of flour mix.

Nutrition Information

Serving: 1g | Calories: 254kcal | Carbohydrates: 122g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 28mg | Potassium: 663mg | Fiber: 7g | Sugar: 2g | Vitamin C: 1mg | Calcium: 35mg | Iron: 3mg

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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Shay

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Recipe Rating




  1. Molly says:

    Do you find that the Bobs red mill has a “beany” taste? When I have used it I find it has a weird aftertaste to it. Can you use other brands of GF products ? Thanks! I love your posts!!

    • The Bob’s Red Mill flour in the red bag has garbanzo bean flour which would give it that beany flavor. The 1:1 baking flour in the blue bag does not and is a much better option for baked goods.

  2. Annie says:

    I am very new to GF for health reasons after more than 50+ years of baking non gluten free. This home made blend looks easy enough. On another GF site their blend was white and brown rice flours, potato and tapioca starch and 3 Tbsp of non fat milk powder. Will the blend work just as well without adding the milk powder?

    • Shay says:

      Yes this blend works really well for baked goods like cakes, cupcakes, quick breads, muffins, cookies, etc. The milk powder adds protein which works well in biscuits and pastry.

  3. Keith says:

    5 stars
    Are potato starch and tapioca flour the only choices?

  4. Nikki Nelson says:

    Do you have a substitute for the potato starch. Im really allergic to potatoes 🙁

  5. Great post, thanks for doing what you do

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  7. Taylor says:

    Can I use white rice flour instead of brown rice flour?

    • Sharon says:

      I haven’t tried it with all white rice flour yet but I’ve been using 1 C white rice and 1 C brown rice lately. I’ll be posting that one soon 🙂

  8. Janet says:

    Thank you for this recipe. I usually use Bob’s Red Mill All Purpose Gluten Free Flour. May I ask your thoughts on using that product? Maybe the pros and cons of it. Thanks.

    • Karen Hilliard says:

      5 stars
      Janet,
      I just used the Bob’s red mill all purpose GF flour, but I didn’t check the label and it has garbanzo beans which I can’t stand the taste of. I wish I would have used her GF flour mix! lol

    • Sharon says:

      I used to use it and I had great results with it. I just go through too much flour to use it on a regular basis. It’s much cheaper to mix your own. It does cost more up front to buy the flours separate but you get a lot more flour and it lasts longer 🙂

  9. Annie says:

    I’m new to gluten-free. What is the measurement of xanthan gum needed in most recipes with this all-purpose flour. Is it so much per cup of flour? Thanks. 🙂

    • Hi Annie! The amount of xantham gum is determined by how much flour you use and what type of baked good you make. For example, quick breads call for ‘x’ amount of xantham gum per cup of flour while cookies call for ‘y’ amount of xantham gum per cup of flour. Does that make sense? I use Bob’s Red Mill brand of xantham gum and the package has a chart that shows exactly how much to use per cup of flour for your baked goods. If you have any questions don’t hesitate to ask, I’m happy to help!

      • Annie says:

        Yes, that does make sense. Thank you. I will be looking for some xantham gum. I am hoping that our local stores carry it. 🙂

        • Xantham gum seems to be readily available wherever gluten-free products are sold. I can find it at the 3 grocery stores around me (Price Chopper, Big-Y, and Stop & Shop). I can also get it at my local Super Walmart. I do find that each store seems to place it in different sections. Sometimes I find it in the gluten-free section of the store and sometimes I find it in the regular baking aisle with the gluten-free products there. Finding items in the store can sometimes be tricky (and frustrating!) because they seem to be all over the place. If you can’t find it in store, you can purchase it online here:

          http://www.amazon.com/gp/product/B0013JJZWG/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0013JJZWG&linkCode=as2&tag=whthfofobl-20&linkId=RU4XLTMEJHVOHDMY

          (that’s an affiliate link but you can read more about that on my disclosure page if you’d like.)

          • Annie says:

            Again, thank you. 🙂 We live out in the middle of nowhere Nebraska, so it’s hard to find many of these items. However, it’s nice to know that your Wal-mart carries it. If ours doesn’t, I can always order it from them online and have it sent to the store. And Amazon is another option. Hopefully someday soon I will get this gluten-free thing figured out. 😀