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Make Your Own All-Purpose Gluten-Free Flour

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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 pretty much any recipe that calls for all-purpose flour. 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 all-purpose gluten-free flour mix and most people cannot tell he difference between the regular version and the gluten-free version. #winning

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

Not only will this mix give you great results but it’s wicked easy to make your own all-purpose gluten-free flour mix, 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

Yield: 3 cups GF Flour Mix
Prep Time: 5 minutes
Total Time: 5 minutes

Make your own all-purpose gluten-free flour mix.


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


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


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

 This post contains affiliate links. Click here to read my full disclosure.

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Monday 23rd of November 2020

Hi! I was wondering if you have any substitution recommendations for tapioca starch? I can't have tapioca or corn.... Thanks!

Emily Beckett

Monday 20th of July 2020

I'm looking to make some coffee cakes and muffins, will I need to add xanthan gum in with this mix? If so how much per cup of flour?


Thursday 30th of January 2020

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?


Friday 7th of February 2020

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.


Monday 29th of October 2018

I tried doing a quick search in your engine and couldn't find a listing, but I'd like to avoid tapioca and potato starch. I usually substitute arrowroot for tapioca in all recipes without a problem, but what do you suggest subbing for potato starch? I am trying to find a good biscuit recipe (my mom used to make the drop biscuit or the flaky ones for holidays), and a good pie crust but am having trouble finding a flour I that doesn't use tapioca or potato. Any leads would be greatly appreciated.

Rowena Graham

Friday 7th of September 2018

Bette Hagman, who wrote several gluten free cookbooks , put this mix in her first cookbook. This was 28 years ago. It would be nice to give her the credit if that is where your mother saw it.

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