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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.

Ingredients

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

Instructions

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

Notes

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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Kristine

Monday 16th of August 2021

Is this recipe a new one? With no white rice flour? I have been following you for a while and have never seen this flour recipe brown rice, tapioca starch and potato starch. Does it work the same as your other one that has white rice? Thanks

Judy

Friday 12th of March 2021

After you make this all purpose flour mix When and how much guar or zantham gum do you mix in

Kitty Roid

Tuesday 23rd of February 2021

Hi! I adore your recipe! I've been using it for years, but I only recently started using grams instead of cups since it's so much more precise. I've got the individual ingredient weights, but what about the total weight of the recipe? If you aren't able to weight it, how would you advise I calculate it myself?

Erica

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?

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