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Having a good, gluten free all-purpose flour is a must have in any gluten free pantry. There are many ready-made blends available in stores today; years ago when we started our GF journey, that wasn’t the case.
Although there are many pre-made choices on the market, you still need to be sure to chose the right flour blend. When purchasing a pre-made blend (like Bob’s Red Mill) , it’s important to read the labels; some are specific to pizza crusts, breads, or pancakes and some need a binder added in order to work properly.
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I’ve been making this all-purpose mix for years. It’s my go-to flour. In my opinion, it “behaves” like traditional white flour and can be used in any recipe.
All Purpose Flour – Gluten Free
- 6 cups White Rice flour I like Bob’s Red Mill; this recipe uses 2 packages
- 3 cups Tapioca flour I prefer Shiloh Farms
- 2 cups Potato starch I use Bob’s Red Mill
- 1 Tbsp Salt
- 2 Tbsp Xanthan gum This is a necessary binder. I’ve also used guar gum as a substitute
- In a very large bowl, add all ingredients.
- Use a whisk to combine ingredients. Transfer into an air-tight container. Store in a cool, dry place.
Pro Tip about gluten free flours: When choosing a pre-made flour blend (or making your own) be sure it includes a binder like Xanthan gum or Guar gum. This is critical to the mix; I once made a pie crust with a pre-made mix without a binding ingredient, and it crumbled like dust.
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!
This flour blend is quite versatile. I’ve used this all purpose gluten free flour in many recipes: cakes, breads, cookies, and even in my gluten and dairy-free cream soup recipe!
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