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.

Homemade gluten-free flour in a glass storage jar along with other glass jars of other gluten-free mixes.

Gluten-Free All-Purpose Flour

5 / 3 votes
I spent a number of years trying to develop a gluten-free flour mixture and this is it–it always outperforms anything I can buy. It's suitable for use in most of the ways you use your regular flour.
David Leite
Servings20 servings (half a cup)
Calories282 kcal
Prep Time5 minutes
Total Time5 minutes


  • 6 cups white rice flour
  • 3 cups tapioca flour
  • 1 1/2 cups potato starch
  • 1 tablespoon sea salt
  • 2 tablespoons xanthan gum


  • 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.
Silvana's Gluten-Free and Dairy-Free Kitchen Cookbook

Adapted From

Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed

Buy On Amazon


Serving: 1 servingCalories: 282 kcalCarbohydrates: 65 gProtein: 4 gFat: 1 gSaturated Fat: 0.2 gPolyunsaturated Fat: 0.2 gMonounsaturated Fat: 0.2 gSodium: 384 mgPotassium: 163 mgFiber: 3 gSugar: 0.5 gVitamin C: 0.5 mgCalcium: 13 mgIron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2014 Silvana Nardone. Photo © 2014 John Kernick. All rights reserved.

Recipe Testers’ Reviews

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.

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.

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.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 5 stars
    I have tried purchased brands, and homemade ones. No surprise this is the very best!
    I even use it in my traditional recipes with excellent results!!!

    1. (Cupping my hand to my ear) What? I’m sorry, can you say that again? (Kidding!) We are so pleased to hear Catherine!