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{White Rice} All Purpose Gluten Free Flour Blend

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.

Gluten Free All Purpose White Rice Flour Blend from What The Fork Food Blog

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!

White Rice All Purpose Gluten Free Flour Blend from What The Fork Food Blog

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.

Gluten Free All Purpose White Rice Flour Blend from What The Fork Food Blog

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.

Gluten Free All Purpose White Rice Flour Blend from What The Fork Food Blog

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!

Gluten Free All Purpose White Rice Flour Blend from What The Fork Food Blog
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Gluten Free All Purpose White Rice Flour Blend from What The Fork Food Blog

All Purpose Gluten Free Flour Blend

4.55 from 35 ratings
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.
Prep Time: 2 minutes
Total Time: 2 minutes
Servings: 3 cups GF Flour Blend
Print Rate Pin


  • 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.


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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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Recipe Rating

  1. Michelle says:

    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?

  2. Janet M says:

    I like garbanzo flour, how can I convert to all purpose?
    Thank you

    • Shay says:

      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.

  3. Arla says:

    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

  4. Vickie Nast says:

    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.

    • Alene says:

      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!

    • Shay says:

      So happy to hear this flour blend is working better for you!

  5. Heather says:

    5 stars
    Would it work if I used white rice flour in place of the brown rice flour?

  6. Lisa says:

    Can you use potato flour instead of potato starch?

  7. John Wesley says:

    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 🙂

  8. Kimm says:

    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.

  9. marie says:

    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!

    • Sharon says:

      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.

  10. MJ says:

    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 ……

  11. Ali the Skinny GF Chef says:

    This combo has served me well in many recipes! It’s so nice of you to share it with people who don’t know what to use!

  12. I look forward to trying this! There are so many different options and sometimes I get a little overwhelmed. This sounds great!

    • Sharon says:

      Let me know how you like it! I agree, there are lots of options for flour, which can be a good thing! It might take a little trial and error to find what works best for you but its definitely worth it 🙂

  13. Love this blend! I love baking gluten-free!

  14. This is such a great mix! I use almost exactly the same one, except with cornstarch instead of tapioca and potato.

    Also, LOVE the copper measuring cups!

  15. Awesome! I’ve been curious about making a GF flour blend on my own, and now I have a recipe to try out some time! 🙂 Thanks for sharing. Stopping by from Gluten-Free Bloggers Working Together. 🙂

  16. Sabrina Modelle says:

    I’m looking forward to trying this blend! I actually just had to toss a batch of my GF flour blend because of cross contamination on one of my flours. Still suffering the effects of that :/
    Also, if you haven’t tried the superfine rice flours from Authentic Foods, I so recommend them. While I have no affiliation with them, I have to say they have been such a game changer for me.

  17. Brilliant, I’ve used a store bought GF flour before w/the same ingredients but didn’t have any idea on the proportions to make my own. Do you recommend any particular brands that are free from gluten cross contact or otherwise allergy friendly? Thanks!

  18. This is great! In my opinion, everyone needs a go-to all-purpose gluten-free flour blend! Thanks for sharing yours!

  19. Paula says:

    Nice blend! I use a similar one and it works great!

  20. I think that’s so cool, I never thought of making my own gluten free flour but I see that it makes sense. Thanks for sharing! 🙂

  21. Great mix! I use something similar as well, and it’s a really nice combination. Thanks for sharing your recipe! Pinning 🙂

  22. Cindy H says:

    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.

    • Jy says:

      Cindy, I cannot take rice as well. Can you please share your flour mix without rice flour.
      Forever grateful.

    • Teri says:

      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!

      • Sharon says:

        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!

    • Sharon says:

      Glad you have a flour blend that works for your needs 🙂

  23. Awesome! I love finding more GF mixes with less starch. I’ve been using a white blend for everything lately so I can’t wait to try this! Pinned.