My Personal Gluten Free All Purpose Flour Blend

January 22, 2014Living Freely Gluten Free
Blog post
 Buying pre-made Gluten Free All Purpose Flour can be costly and you never know how well it will work. When I first went gluten free I would buy the pre-made flour and every time I made something it came out different. Spending $10 on a few pounds of flour adds up when you bake a lot. I started to experiment with some different flour mixtures and this gluten free flour blend has NEVER let me down.

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This is the only gluten free flour I use. My Husband even noticed a difference when I bought Namaste flour when it was on clearance. He made pancakes and was so mad that they wouldn’t turn out. This Brown Rice Flour blend has the perfect mix of rice flour and starch. I make cookies, breads, muffins, pie crust, cake, absolutely everything with it. I don’t like to add the xanthan gum directly to it, I prefer to add it if the recipe calls for it because things like pancakes and pie crusts might not call for it.

How do I make this gluten free flour blend? 

Its as simple as blending the three ingredients together and storing in an airtight container in your pantry.

Frequently Asked Questions…

Q: Do I need to store this in the fridge?

A: No, this can be stored in the pantry for up to 6 weeks.

Q: If I add the xanthan gum, do I need to add it again if the recipe calls for it?

A: No, if your gluten free flour contains xanthan gum do not add more.

Q: Can I sub the starches?

A: Yes, you can sub the potato or tapioca starch for arrowroot starch or cornstarch if needed.

Q: Does the brand of flour matter? 

A: Yes, I have found that Bob’s Red Mill works the best for for Brown Rice Flour.

Q: Can I use this cup for cup with my traditional recipes?

A: I can not guarantee that this will work it traditional recipes. As a rule of thumb I use less flour when I am adapting recipes. Start with half the flour that the recipe calls for and this can take some experimenting and tweaking. If you are new to gluten free baking I would suggest sticking to gluten free recipes and then experimenting when you feel more confident.

I am confident once you start using this blend it will be your go-to. Give my Cinnamon Rolls recipe a try with this blend. Please let me know how you like it!

Gluten Free All Purpose Flour

 

 

Gluten Free All Purpose Flour Blend

This is the perfect gluten free all purpose flour blend for all of your baked good and recipes. It is easy and inexpensive to make. 

Course Flour Blend
Cuisine American
Keyword Gluten Free All Purpose Flour, Gluten Free Flour Blend
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 Cups
Calories 544 kcal

Ingredients

Instructions

  1. In a bowl blend all of the flours together. Store in an airtight container. 

Nutrition Facts
Gluten Free All Purpose Flour Blend
Amount Per Serving
Calories 544 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 23mg 1%
Potassium 571mg 16%
Total Carbohydrates 120g 40%
Dietary Fiber 6g 24%
Sugars 1g
Protein 9g 18%
Vitamin C 1.2%
Calcium 2.9%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

 

I prefer to make mine without the xanthan gum but if you want it in your mix for convenience then follow below.


3 tsp. of Xanthan Gum(Optional- but remember to add it to your recipes if you do not put it in your flour) I love ordering these flours on Amazon prime and keeping them on my subscribe and save so I never run out! The prices are great too!!

My rule of thumb is 1 tsp. of xanthan gum for every 2 cups of flour.

 

 



Directions:

Add all the flours to a bowl and stir until well combined. Enjoy!

 

4 Comments

  • Bonnie

    March 15, 2018 at 12:18 pm

    Any recommendations for the brown rice flour? Superfine? Brand? TIA

    1. livingfreelygf

      March 15, 2018 at 1:26 pm

      I use Bobs Red Mill Gluten Free Brown Rice Flour.

  • Giannina

    May 29, 2018 at 3:52 pm

    I was wondering when adding xanthan gum to the gf mixture would I still need to add yeast when making bread? Sorry, I’m new to this and I’m trying to figure out recipes for my son who has major food allergies.

    1. livingfreelygf

      May 30, 2018 at 3:25 pm

      Yes, xanthan gum and yeast provide different things to the mixture. The yeast is to make it rise and the xanthan gum is the binding agent, so its not flaky and crumbly.

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