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Having a good, all-purpose gluten free flour is a must have in any GF pantry. There are many ready-made blends available in stores today; years ago when we started our GF journey, that wasn’t the case.
If you’re going to purchase a pre-made blend, it’s important to read the labels; some are specific to pizza crusts, breads, or pancakes and some need a binder added (like xantham gum) in order to work properly.
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I’ve been making this all-purpose mix for years, and it’s my go-to flour. In my opinion it “behaves” like traditional white flour and can be used in any recipe.
2 packages white rice flour – I use Bob’s Red Mill (about 6 cups)
3 cups tapioca flour – I prefer Shiloh Farms
2 cups potato starch – I use Bob’s Red Mill
1 TBSP salt
2 TBSP xanthum gum or guar gum powder Note: this binds it together and is critical to the mix; I once made a pie crust with a pre-made mix without this ingredient, and it crumbled like dust.
In a very large bowl, add all ingredients. Note: Pour them in cautiously – the ingredients are very light and powdery and will make a mess if quickly dumped into a bowl.
Use a whisk to combine the ingredients. Transfer to an air-tight container. Store in a cool, dry place.
Tip: I often use this flour 1:1 when using non gluten free recipes; If I’m adapting a non-gluten free recipe, I often need to increase the liquid. To add more liquid I use the recommended amount and add more 1 TBSP at a time until the consistency is correct. If you’re using a dairy free substitute for baking, check out this list!