All Purpose Gluten Free Flour Blend
Use this gluten free flour blend as a cup for cup replacement for regular all purpose flour. It works best with muffins, quick breads, pancakes and waffles. Most of my flours are Bob’s Red Mill which are widely available in natural foods stores or online. I prefer Authentic Foods superfine brown rice flour (available at Whole Foods) to reduce the grit factor.
Recipe card & instructions updated 3/15/22.
Jump to RecipeA Gluten Free Flour Blend of my Own
After I was diagnosed with celiac disease I panicked. I was pretty sure that moist, tender and light baked goods were a thing of the past. I spent many a day (and night) glued to the computer screen doing research (which mainly consisted of reading lots and lots of blogs and the occasional message board). What I happily discovered is that in the few years since going gluten free has hit the near mainstream, many people have done much of the hard work of figuring out what ratios of grains to starches will best replicate regular all-purpose flour.
Though my early days of gluten free baking were equal parts failures and successes, I tinkered around with a flour blend and found one that best suited my tastes. I based my recipe on the flour blend by Pete and Kelli Bronsky, authors of Artisanal Gluten Free Cooking. You should feel free to do the same, but remember to keep the ratios of whole-grain flours and starches to ensure the best results in your baked goods.
Pancakes, waffles, muffins, and quick breads are tender and moist with this flour. I like it because it makes use of whole-grain brown rice and sorghum flours for nutrition, though admittedly, gluten-free flour blends must contain a fair amount of starch to better mimic the texture of those glutenous treats we love so much.
One thing that I’m slowly coming to understand is that my tastes are beginning to adapt to new textures and flavors. I know that my gluten-free baking will never be exactly the same as my baking before. And that’s okay, because it’s still pretty darn good anyway. And if I don’t tell, people have no idea that they are eating something that’s gluten free.
Happy experimenting! I can’t wait to hear this flour blend works in your recipes. We are learning together.
Looking for something to bake with your new flour blend? Here are some great choices:
- A Stunning Gluten Free Lemon Cake
- The Best Recipe for Gluten Free Chocolate Chip Cookies
- Easy Recipe for Gluten-Free Banana Bread
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All Purpose Gluten Free Flour Blend
Ingredients
- 3 cups brown rice flour preferably superfine {375 grams}
- 2¼ cups sorghum flour also called sweet white sorghum flour {318 grams}
- 2 cups tapioca flour also called tapioca starch {257 grams}
- ¾ cup sweet rice flour also called glutinous rice flour {126 grams}
- ¾ cup potato starch NOT potato flour {132 grams}
- ¼ cup cornstarch {36 grams}
Instructions
- Combine all ingredients in a large mixing bowl and whisk well.
- Transfer flour mixture to an airtight class container and store in a cool, dark place (like a pantry) if you bake often, or your refrigerator if you don’t.
Nutrition
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I’m going to make this flour today, so excited about it! I linked over from the zucchini bread recipe:) Do you think it is wise to add xanthan gum to the mix? Or can there be times when having xanthan gum in an all-purpose mix wouldn’t be good?
I never pre-add it because some of my recipes don’t call for it.
Hi Alison, I made the zucchini bread last night, after mixing
Mixing up a batch of your all-purpose flour. The batter had a lovely taste, and I even added some zucchini to the top
before baking. When they were done the centers sank. I only made one change, I didn’t have coconut milk, so I used buttermilk. Do you thinkI need to add flour?
Hi! On Instagram, you told me I could substitute the rice flour with millet or sorghum. Just looking at the recipe, that’s a lot of flour to substitute, 3 c of one type of rice flour and 3/4 c. , I think, of another. I am confused. I have to remove both kinds of rice flour. Thank you very much.
Hello,
I am a big fan of Sorghum and the more “multigrain” types of flours so wish to try your recipe. My question is, with other 1:1 cup for cup flours, xanthan gum is included. Yours doesn’t have any indicated. Do you add per recipe? If so, how much do you add? Thanks!
Hi Deb – it depends on the recipe. For muffins and cookies and the like I usually add about 1/2 teaspoon. For cakes maybe 1/2-1 teaspoon depending on the size. As an alternative you could also add flax meal. There are several online resources that explain how to do this. 🙂