Gluten Free Flour Mix

All Purpose Gluten Free Flour

This is a simple, all-purpose flour mix that is easy to make yields a great taste and texture when converting your favorite recipes to gluten free. I spent several years developing a flour mix that would have some whole grains and also lend a soft, non-gritty, and light texture that mimicked that of wheat, and now I’m sharing it with you. This recipe works best for cakes, yeast or quick breads, and muffins. 

I keep GF Jules flour in the pantry for sauces and gravies (check out this great Macaroni and Cheese recipe!) and Gluten Free Mama’s Almond Blend is always my go-to for cookies/bars, or those times (which are becoming more frequent) when I just haven’t had time to whip up a batch of homemade flour mix.

Below you’ll find 3 different recipes which include the same ratio of ingredients, but the amount is tailored to how much you may need to make at the time, for your convenience. Use the same instructions for whatever size batch you decide to make.

A few recipes that work great with this flour:

Perfect Dinner Rolls

Mom’s Pumpkin Bread

Coca Cola Cupcakes

Bakery Muffins

Sandwich Bread

World’s Best Zucchini Bread

Cup for Cup Flour Mix

ThereIsLifeAfterWheat.com

*gluten-free *soy-free *oat-free *dairy-free *nut-free

Large Batch (Yields about 8 1/2 cups)

Ingredients

  1. 1 1/2 cups white rice flour
  2. 3 cups brown rice flour, sorghum flour, or a combination of the two (I usually use half and half)
  3.  2 cups potato starch
  4.  2 cups tapioca starch
  5.  2 T xanthan or guar gum

Instructions:

  1. Whisk all ingredients together (by hand or with your KitchenAid whisk attachment) and store in an airtight container. Use cup-for-cup to replace wheat flour. If you are using this flour to make yeast products, add an additional 1/2 tsp xanthan or guar gum per cup of flour.
  2. Store in an airtight container in a cool location (does not require refrigeration)
  3. This recipe usually lasts about a month if used for all our baking needs.

Small Batch (Yields just under 3 cups)

Ingredients

  1. 1/2 cup white rice flour
  2. 1 cup brown rice flour, sorghum flour, or a combination of the two (I usually use half and half)
  3.  2/3 cups potato starch
  4.  2/3 cups tapioca starch
  5.  2 tsp xanthan or guar gum

Extra Small Batch (Yields almost 1 1/2 cups)

Ingredients

  1. 1/4 cup white rice flour
  2. 1/2 cup brown rice flour, sorghum flour, or a combination of the two (I usually use half and half)
  3.  1/3 cup potato starch
  4.  1/3 cup tapioca starch
  5.  1 tsp xanthan or guar gum

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25 Comments

  1. I’m a little confused. For your recipe to make 8 and 1/2 cups flour it says to add 1/2 tsp xanthan per pound of flour if using yeast. So do I just make the recipe as is then if I make a recipe with yeast I add the extra xanthan? But if a recipe doesn’t use yeast I use as is? Do you how many pounds the 8 and 1/2 cup recipe makes?

    1. Yes, you can use cup for cup except for yeast recipes, which you would add 1/2 tsp xanthan per cup of flour called for in the recipe. This helps the dough hold together which prevents crumbling and helps the product rise.

  2. HI, I have an intolerance to heavily processed starches, could i replace starch in your mix with eggs? dairy? or another type of flour like flaxseed or chickpea? (garbanzo bean?) Thanks

    1. Hi Aliz! If you can tolerate arrowroot you can try subbing that. Otherwise, I would recommend finding another whole grain blend to better suit your needs because this one relies on the starch for lift and texture. Best of luck!

  3. Hi, I can not digest potato products. Do you think this recipe will work if I omit the potato starch & just use tapioca starch?
    Thanks!

    1. Hi christine! If you can tolerate arrowroot starch I would suggest trying that instead, gluten free products generally do better with a combination of flours/starches. In a pinch you could try the tapioca instead though.

  4. Hello!
    Can you please help me with the weight conversion of the flours in grams ?
    I came across your sandwich bread recipe and excited to bake it today.
    Thank you!

    1. Most gluten free flour blends contain about that ratio, it’s needed to get the proper texture and rise. If you’re looking for a blend that doesn’t contain starch, Vivian’s Live Again brand sells a product by Tree Street Grains. It’s a 9 grain blend that doesn’t contain any starches and has higher nutritional value.

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