Gluten-Free All-Purpose Flour

Gluten-Free All-Purpose Flour  Recipe

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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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Helen Doberstein

Feb 07, 2015

This was so simple to mix together. I purchased the ingredients in the amounts indicated from the bulk store and mixed ot all together. Simple. I can now use it anytime I need it and won't need to pay the grocery store prices for this ingredient. I had just under 10 cups by the time I finished.

Testers Choice
Sofia Reino

Feb 07, 2015

I actually knew of this gluten-free all-purpose flour recipe prior to testing it and have used it often in various recipes. It's better than store-bought mixes, as it does not use any bean or darker flours, so the end taste and texture is lighter and fluffier. What I like most about this recipe is that it doesn't require a whole host of gluten-free ingredients that I or someone with celiac disease usually wouldn't have at home, but instead only calls for a few easier-to-find ingredients. This is a great recipe for cookies and cakes. I have used it for LC recipes such as the Homemade Pancakes as well as David's Chocolate Chip Cookies and the Basic White Cake.

Testers Choice
Gene C.

Feb 07, 2015

I only prepared half the gluten-free all-purpose flour recipe as it makes a lot. I keep extra in resealable bags in the freezer for other uses. It's a good substitute for wheat flour and works well in various recipes.

  1. Pam says:

    Have you tried using it for pasta making.
    Thx so much. will be mixing up a batch this week!

    • Renee Schettler Rossi says:

      Pam, I have not tried this flour with pasta but I’ve asked some home cooks I know if they have and will let you know if I have any useful feedback to share! Would love to hear from you after you try the pasta with this blend…

    • Beth Price says:

      Hi Pam, one of our testers uses this blend for pasta. This is what he had to say; “My wife is gluten free and I have used this blend often for making pasta and bread. For the pasta I use 2 cups flour blend and 4 eggs with a 1/2 teaspoon salt. In a large bowl create a well and I add 2 eggs and start to incorporate then add other two. Once mixed put on floured surface and knead. It will be a bit sticky but more flour gets added with each fold until it is no longer tacky and feels smooth. The dough will be quite stiff and requires a bit of elbow grease to knead. Once done form it into a disk and wrap in plastic wrap for 30 minutes. Cut into 1/4’s and roll it out to as thin as you can and cut pasta as desired. I tried to use pass machine but did not have good results. As I make the pasta I toss with a bit of flour and place on baking sheet. A bit of corn meal doesn’t hurt either. The dough will keep for several days in fridge if you don’t use it all. My wife is always asking me for it. In her words it’s the best GF pasta she ever had. P.S it only takes about 5 minutes to cook. ”
      Another tester has the following recipe from the book for pasta using this blend: 2.5 cups of the flour blend, 1/2 tsp salt, 4 eggs, 1.5 Tbs oil, 2 Tbs water.
      I would play around with the proportions until you get a good dough consistency then roll away! Let us know how it works for you.

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