Gluten Free All Purpose Flour Blend
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The Best Gluten Free All Purpose Flour
How do I make this gluten free flour blend? What is in all purpose gluten free flour?
- Starch, corn starch, tapioca, potato, arrowroot.Â
- Rice Flour, combo of white rice or brown rice flour.Â
- Xanthan gum or you can use guar gum or psyllium huskÂ
Essentially a gluten free all purpose blend consists of rice flour and starch. You might find other blends with bean flours and those are nice for added fiber and nutrients, but will create denser recipes.
The rice flour combined with starches help to create a fluffy and light texture that most desire and have become accustomed to.
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.
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
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?Â
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.
Q: What flour can I buy from the store already made that work?
A: For years I have been disappointed left and right with store bought gluten free flour. However, I have recently recipe tested with Better Batter and I am happy to say that their flours work and are amazing.
So much so that I am now working with them to spread the word. If you need something easy to grab you can go to BetterBatter.com and use the code: livingfreelygf to get 30% off and livingfreelygf10 to get 10% off sale items.Â
Best Gluten Free Flour Mix
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I am confident once you start using this blend it will be your go-to. Give my Cinnamon Rolls recipe a try with this gluten free all purpose flour blend. Please let me know how you like it!
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The Best Gluten Free All Purpose Flour
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Ingredients
- 4 Cups Brown Rice Flour White Rice Flour can be used
- 1 Cup Tapioca Starch
- 1 Cup Potato Starch
- 3 tsp xanthan gum
Instructions
- In a bowl blend all of the flours together. Store in an airtight container.
Notes
Nutrition
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Gluten Free Flour
What are some recipes I can make with this
gluten free all purpose flour blend?
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- Funfetti Cupcakes
- Coffee Cake
- Vanilla Cake
- Chocolate Bundt Cake
- Banana Bread
- Red Velvet Whoopie Pies
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Any recommendations for the brown rice flour? Superfine? Brand? TIA
I use Bobs Red Mill Gluten Free Brown Rice Flour.
How can I make this grain free?
Hi Gerri,
I have a grain free all purpose flour blend recipe. Here it is https://www.livingfreelyglutenfree.com/grain-free-all-purpose-flour/
Thank you for all that you do.
Thank you Kim. I really appreciate that! 🙂
I can’t use potato anything. Is there a substitute that won’t totally change the texture?
You can use tapioca starch, arrowroot, or corn starch and it will not change the texture.
Hi there! Just a question on the white rice flour. If using it instead of the brown rice flour, does it change the texture at all? I have combined both of these flours in a few blends but never by themselve. I have used up so much gf flour trying for the best texture. Oftentimes my cakes come out heavy and almost gummy. If you have any suggestions to avoid that I would sure appreciate them. Thanks for sharing your recipes!!
Hi Charlene,
The white rice flour is a bit more starchy. Are you using my cake recipes, or adapting regular recipes to be gluten free?
Hi, my daughter is allergic to peanuts & tree nuts and all or most of the Bob’s Red Mill products are made in a facility/equipment that has these. Are there any other brands that you would recommend to use for the potato starch & the brown rice flour that are called for in your flour mix? Have you ever tried using the King Arthur Gluten Free All-Purpose Mix?
Also, for the cake recipe, it states that 8″ round pans can be used…..would two 8″ pans be required for one recipe? Thank you.
Hi Elizabeth, yes 2 8 inch rounds work well for the cake recipe. I have not used King Arthur, but I do have readers that use it and like it. Another brand of flour that I like is Anthony’s. I am not sure about their facility with nuts, but I have used it many times with success. I hope that helps.
Hey, what’s the measurements in grams as I’m from the UK and our cup measurements are different than the US? Thank you.
I don’t know them off of the top of my head. However, my cookbook that is coming out next year will have the gram measurements in them.
Can I make my own brown rice flour? I have a Nutrimill.
Sure! You can even use a white rice flour if you prefer a specific brand. I need one of those!
Have you found a good gluten free blend to make cream gravy?
I have used this blend to make gravy. In fact there is a biscuits and gravy recipe in my upcoming cookbook and this is the blend I used.
Have you used Better Batter All purpose flour? If you have, how does this recipe compare to it?So far, I find it the best GF flour. It’s just so expensive and hard to find in Canada right now.
I have tried the new gum free line and so far it is working really great for my recipes. My flour blend has worked better than any other store bought blend I have tried.
Does it matter what kind of rice you use? I have a 20lb bag of Jasmine and a grain grinder.:)
I don’t think it matters. Whatever you have should be fine 🙂
When purchasing rice flour, there is the option for glutenous rice flour which is, ironically, gluten fee. The processing is different, I am told. Which rice flour option would be better!
The only rice flour I would use is regular brown rice flour.
Thank you Jennifer for all of your wonderful recipes. I’m a bit confused regarding the addition of xanthan gum to your GF AP flour blend. One direction says to add 3 teaspoons of xanthan gum, as an option, to the recipe which contains 4 cups of flour, and then another direction in the same post called “the rule of thumb” says to add 1 teaspoon xanthan gum for every 2 cups of flour.
How much xanthan gum should I add to your GF AP flour blend 4 cup flour recipe, 3 teaspoons or 2 teaspoons?
Thanks! I’m baking my daughters’ May wedding cake. Oh, one more questions… to get a lighter colored cake (more white) should I use white rice flour rather than the brown rice flour?
Hi Kim! Once the flour and starch are combined, you will have 6 cups of all purpose flour, so add the 3 tsp of xanthan gum. Even with the brown rice flour, the ap flour is white once combined, but you can use white rice flour in place of the brown rice flour. You can even do half and half, 2 cups brown rice flour and 2 cups white rice flour. Please let em know if you have any other questions and congratulations on your daughter’s wedding.
is tapioca flour the same as tapioca starch?
Yes!