It took me months of trial and error to develop this gluten-free all-purpose flour mix (above right). Since then, I’ve tested a bunch of store-bought flour mixes, and mine still outperforms them in terms of flavor and texture.
Now I’m going to get technical for a minute. When making your own, in my experience, the classic ratio that mimics regular unbleached all-purpose flour is 60 percent grain flour (white rice, brown rice) and 40 percent starch (tapioca flour, potato starch). If you decide to use a gum, which I recommend, since it helps with overall texture, add about 1/2 teaspoon xanthan gum or guar gum per 1 cup flour blend. My flour blend is an old-school mix of white starches, but if you want to add more fiber, replace the 6 cups white rice flour with half white rice flour and half brown rice flour.–Silvana Nardone
LC Gluten-Free All-Purpose Flour Note
Yo. This gluten-free all-purpose flour works in place of all-purpose flour in just about any recipe. Cakes. Breads. Coatings for fried chicken or fish. Cookies—including the author’s ridiculously addictive Thin Mints recipe. Go on, try it. Surprise yourself with how spectacularly all-purpose it truly is. And then let us know how you used it in a comment below.
Gluten-Free All-Purpose Flour Recipe
- Quick Glance
- 5 M
- 5 M
- Makes about 10 cups
- 6 cups (870 grams) white rice flour
- 3 cups (375 grams) tapioca flour
- 1 1/2 cups (246 grams) potato starch
- 1 tablespoon (9 grams) sea salt
- 2 tablespoons (18 grams) xanthan gum
- 1. In a large resealable container, whisk together all the ingredients. Use when all-purpose flour or gluten-free all-purpose flour is called for in any recipe. The flour will keep, covered, in a cool, dry place or in the fridge for up to 6 months.
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Gluten-Free All-Purpose Flour Recipe © 2014 Silvana Nardone. Photo © 2014 John Kernick. All rights reserved.
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