This gluten-free all-purpose flour blend is a great substitute for your standard all-purpose baking flour. Perfect for cookies, quick breads, muffins, scones, and even cupcakes and cakes!
I must admit, that when I went gluten-free, the one thing that was most daunting to me was gluten-free flour. I know that sounds weird. You’re probably thinking: “Not ‘giving up’ normal bread or pasta? Not worrying about eating out? Not fretting over food-related social gatherings?” Oddly enough, no! While those things were a concern, of course, they were challenges that I knew I could face head on. But gluten-free flour was so overwhelming to me!
As someone who absolutely loves to bake (it is in the genes, after all), finding a GOOD gluten-free flour was of the utmost importance. BUT each blend on the market seemed SO different and they were all so expensive – I felt paralyzed and had no idea where to start! Which flours are good? Which ones are too dense? What in the heck is xanthun gum? Also, at that time of life, I didn’t have much money to be throwing around, so I couldn’t exactly throw caution to the wind and start trying each blend with reckless abandon.
After testing many, many flour blends over the years, I definitely developed favorites, but each of them seemed to lack a little something. I had heard that making a gluten-free all-purpose flour blend at home was pretty easy and so much better than the store-bought options, and finally decided to bite the bullet and give it a shot. I tried a LOT of different recipes and combinations, and being the Goldilocks of, well, just about everything, none of the recipes seemed to be quite perfect.
So, once I had an idea of which flours worked well together, the general idea behind the ratios of flours to starches, I decided to break away from suggested recipes and started experimenting with my own blends. I must confess, it was a long and often frustrating process, but I finally happened upon gluten-free all-purpose flour blend perfection. And, it’s even a pretty easy cup-for-cup swap. Hallelujah!
Let’s take a look at the key ingredients:
Superfine White Rice Flour – The main base of the flour blend! It is essential to buy superfine rice flour. If it isn’t superfine, the rice flour can very easily give your baked goods a gritty and crumbly texture – no bueno!
Superfine Brown Rice Flour – I love using brown rice flour in my blend to add a little bit more nutrition, fiber, and hardiness. Like the white rice flour, you’ll absolutely, positively want to make sure you get the Superfine ground to avoid grittiness in your baked goods.
Millet flour – I love the addition of millet flour in my flour blend. Millet has a light, neutral taste and is less dense than rice flours, which helps to give your gluten-free baked goods that tender, delicate crumb. As far as nutrition goes, millet is a great choice!
Tapioca Starch (also called Tapioca Flour) – Starches are essential for giving gluten-free baked goods structure. Tapioca starch comes from the cassava root, and has a neutral, yet slightly sweet flavor. It will give your baked goods a lovely crispness and chew!
Potato Starch (NOT potato flour) – Potato starch also helps give your baked goods some structure, in addition to adding some serious moisture. Starches are responsible for soaking up the wet ingredients in a recipe, and potato starch is unrivaled in it’s ability to hold on to that moisture.
Xanthun Gum – The “glue” that helps your baked goods stick together. While xanthun gum isn’t quite as good at the whole binding thing as gluten is, it does a pretty darn good job! An absolute MUST in gluten-free baked goods.
Milk Powder – Milk powder will help your baked goods brown in the same way that gluten-full baked goods brown. This is not absolutely necessary for the blend, so if you have trouble with dairy or are just trying to avoid it, feel free to leave it out. But if you can tolerate dairy, I highly suggest leaving it in there!
An important note about these ingredients: I learned the hard way that brands REALLY matter. Super-fine rice flour is not the same from manufacturer to manufacturer. I am not partnered with any of the brands I listed above – I just really, truly believe in the quality of each of the ingredients listed. If you try a different brand, I cannot guarantee the same cup-for-cup quality or texture of the flour/baked goods, but substitutions certainly can work!
Measuring Gluten-Free Flour Blends
The success, or failure, of your recipe depends on the measuring, more often than not. Really! I could write a whole blog post on this alone, but here’s a quick, abridged version:
- Measuring by weight, not volume, is the best way to ensure success. For this flour blend, substitute 145 grams of my gluten-free blend per 1 cup of flour called for in the recipe. I use this inexpensive food scale, and love it.
- If measuring cup-for-cup, use a spoon to scoop the flour into the measuring cup and then level across the top of the measuring cup using a knife. Do not scoop the measuring cup straight into the blend! This is also a rule for regular flour measuring, but it exponentially more important when working with gluten-free flours, as they are much more dense!
I hope you LOVE my gluten-free all-purpose flour blend. It has truly made all the difference in my gluten-free life, and hope it does the same for you!
- 9 oz. superfine white rice flour
- 4 oz. superfine brown rice flour
- 3 oz. millet flour
- 3 oz. potato starch
- 2 oz. tapioca starch
- 1 Tablespoon milk powder
- 1 Tablespoon xanthan gum
- Measure all ingredients, and combine in a large bowl.
- Cover the bowl with a tight fitting lid and shake VERY well to combine, or whisk well for 1-2 minutes.
- Transfer the blend to an air-tight container, and store in the refrigerator for up to 3 months.