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.
White Rice All Purpose Gluten Free Flour Blend
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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White Rice All Purpose Gluten Free Flour Blend
Ingredients
- 1 C brown rice flour 115 grams
- 1 C white rice flour 165 grams
- 2/3 C potato starch 101 grams
- 1/3 C tapioca flour 45 grams
Instructions
- Mix all ingredients together, whisk until combined. Store in an airtight container.
Nutrition Information
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.
Can this mix be used for pastry? Maybe need xanthum gum? I have a gluten/maize/dairy free friend
Yes, it would need xanthan gum but ultimately, this blend may be a little gritty for pastry because there wouldn’t be enough moisture for the rice flour to absorb. Depending on the type of pastry you’re making, you may need a higher starch:grain ratio of flours. But you could use this for gluten free Choux Pastry.
I could have sworn this recipe called for arrowroot flour the last time i did ur red velvet cake (which got rave reviews!) I hand a little left off the original mix. Can i do up another batch without any irregularities? Is arrowroot and potato starch easily swapped?
The blend you’re looking for is the Nightshade Free blend: https://www.whattheforkfoodblog.com/2016/01/14/nightshade-free-gluten-free-flour-mix/
That one calls for arrowroot instead of potato starch 🙂
I like garbanzo flour, how can I convert to all purpose?
Thank you
Hi Janet, you’ll have to experiment with the right ratios for that. I don’t like baking with garbanzo bean flour and it’s not a flour blend I have on hand. Bob’s Red Mill makes a blend that contains bean flour, it might be worth looking into.
Tapioca flour is an irritating, can you substitute for another flour..
Amazing blog…would subscribe if had subscription..buying the book Soon. Thanks so much for amazing work
Do you need to add Xanthan Gum to this mixture?
@Shay,
With this flour blend, do I need to use xantham gum in all recipes or can I omit it?
You’ll need to add xanthan gum depending on what you’re making
Previously I have been using the premade flour blends and found my bakes to be gritty alot of times. I made up this blend and used in your corn muffin recipe and it was not gritty and they had a nice texture.
I use the Authentic brand of superfine rice flours, because I find regular rice flours too gritty. They seem to work in most recipes that call for brown and/or white rice flour, and there is no grit at all. I got them on Amazon, which I dislike recommending , but sometimes you’re stuck with it. I’m going to try the blend with those and see what happens!
So happy to hear this flour blend is working better for you!
Would it work if I used white rice flour in place of the brown rice flour?
All white rice flour will make a flour blend that is too gritty, in my opinion.
Can you use potato flour instead of potato starch?
Hi Lisa, unfortunately no. Potato flour and potato starch do not work the same way. Sorry!
Do you still need to add xantham gum if the recipe calls for it?
Yes, since this flour doesn’t call for xanthan gum, you’d use the amount of xanthan gum a recipe calls for!
Do you need to add xanthan gum to this recipe. And how is it when making bread is does it taste like regular flour
I don’t add xanthan gum to the flour blend. I like to add xanthan gum when making a recipe, as the amount needed will vary depending on the type of recipe you’re making.
It took me 6 painstaking years, and being tired of buying $5 loaves, to create a GF Flour Blend. Since then, I’ve replaced 1/2 of my rice flour with oat flour… The texture and flavor are remarkably different and the mouth feel is more similar to whole grain bread. I bake for my son who has Celiac’s. Thanks 🙂
Can you give us your bread recipe? That is the worst about having to eat gluten free….not having my bread. I have not found many really good breads. Thanks
Here you go! https://www.whattheforkfoodblog.com/2015/02/23/gluten-free-white-bread/
I couldn’t find where to subscribe, I hope you will just start sending, all GF recipes, I’m learning to cook and bake all over again, and could use as many recipes I can get my hands in, plus as much help from you and others, tips and all help. Thank you, can’t wait to get started.
Hi Kimm, you can use this link to subscribe: https://what-the-fork-food-blog.ck.page/0eb791b92d
Welcome to my blog, I’m happy to have you here!
In pure frustration, I am going to give your flour recipe a try. I have spent many $$ buying pre-made gluten free flour, only to find that my baking could be used as a lethal weapon (.. the bagel I made with pre-made gluten free flour were like bricks). Wish me luck!
One thing to keep in mind when measuring your flour, stir the flour first and then use a spoon to scoop it into your measuring cup and then use a straight edge (like the spoon handle) to level it off. Using too much flour will definitely cause your baked goods to resemble bricks.
Thanks. I do this and have also weighed it.
I need a kitchen scale… That would definitely be the most accurate way to weight the flours.
What can anyone suggest as a substitute for potato starch .. I’m highly allergic to it.
Break out in hives and all that good stuff …
Since tapiocha flour and tapiocha starch are basically the same thing, I’m hesitant to try arrowroot starch to replace potato starch …
Searching ……
Hi MJ I usually us cornstarch as a sub for potato starch when I run out of potato.
That sounds great. But unfortunately I’m sensitive to rice as well as gluten. I’ve been playing around with flours too to see how to lighten baked goods. But I have to say that since eliminating rice flour, baked goods actually taste better. maybe it’s because my body was trying to tell me that I couldn’t tolerate the rice. Anyway, love your website and enjoy your recipes. I just sub the flour for one safe for me. Keep up the great work.
Cindy, I cannot take rice as well. Can you please share your flour mix without rice flour.
Forever grateful.
Cindy H,
I’d LOVE to know what your flour blend for baking is. I too am sensitive to rice. Ppppppllllllleeeeease, share your blend?
Thanks so much!
Hi Teri, I often use this blend for baking as well as my Nightshade Free mix. I also frequently use Bob’s Red Mill 1:1 Baking Flour. All of those have rice flour though. I’d recommend looking into some paleo recipe which will be made with grain free flours, so no rice. I have a couple grain free muffins on the blog (blueberry and cranberry orange). Hope that helps!
Glad you have a flour blend that works for your needs 🙂