An easy, lighter all purpose gluten free flour blend that can be subbed cup-for-cup with regular all-purpose flour. Use it in baked goods, as a breading/coating for meat and as a thickener for soups and gravies.
A while back I shared my go-to gluten-free all-purpose flour with you. It called for brown rice flour, potato starch and tapioca flour. While it was a great flour blend, I wanted to experiment with it a bit more. I wanted a flour that produced lighter baked goods. That flour is this all purpose gluten free flour blend!
Instead of using all brown rice flour, I use equal parts of brown rice and white rice flour. I’ve found that the texture of muffins and cake are a little less dense and ‘feel’ better when eating. I’ve also started measuring my flour differently. I used to just scoop it out and level it off. By measuring it that way, I was actually using a little bit more flour than I should have been.
Now, I give the flour a quick stir and then us a spoon to scoop the flour into my measuring cup. I then use the straight edge of the spoon handle to level it off. I know that’s not a new way of measuring and it does take a few extra seconds of work but it really does make a difference.
I just didn’t do it because of the extra few steps it took. Lazy. But now I do it the right way and it seems to be paying off with better baked goods. So give this all purpose gluten free flour blend a try and let me know how it works for you!
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- 1 C brown rice flour
- 1 C white rice flour
- 2/3 C potato starch
- 1/3 C tapioca flour
- Mix all ingredients together, whisk until combined. Store in an airtight container.