Carla’s Gluten Free All Purpose Flour Blend

If you’ve tried my Gluten Free Cake Flour Blend recipe, then you’ll love this gluten free all-purpose flour blend, as well. Rather than using some sorghum flour in this recipe, it calls for gluten free starch and superfine brown and white rice flour. If you do not have access to any, you may find gluten free superfine flours online at Authentic Foods or through the Amazon ad below. They carry white, brown, and sweet rice flours, as well as sorghum. This flour blend may also be used in cakes, cookies, muffins, cupcakes, pasty and more. However, when used in bread or bread type recipes it makes them a bit too starchy. Enjoy this new gluten free all purpose flour recipe. I am sure you’ll never go back to baking with regular gluten free flour again, especially when this recipe may be used cup for cup to replace gluten all purpose flour in all most recipes. Meanwhile, if you are looking for a gluten free flour blend that does not call for “superfine” rice flour, check out the many Gluten Free Flour Blend Recipes on this site.


Gluten Free All Purpose Flour Blend

Rating: 51

Yield: Makes approximately 4 1/2 cups.

Gluten Free All Purpose Flour Blend

Use just as you would all-purpose flour, with similar results. No one will notice it's gluten-free flour if you add a bit more fat to your recipes.


  • 2 cups superfine white rice flour (or more brown superfine rice flour)**
  • 1 cup superfine brown rice flour (or more white superfine rice flour)**
  • 1 1/8 cups potato starch
  • 3/8 cup tapioca flour (or cornstarch***)
  • 2 1/2 teaspoons xanthan gum* (or 1 Tablespoon if using cornstarch) (or guar gum - for corn-free)


  1. Add all ingredients to a large bowl; whisk thoroughly.
  2. Store in an air-tight container at room temperature (80°F), or refrigerate and bring to room temperature prior to baking.
  3. For lighter baked goods, sift this blend into recipes. Use for cakes, cookies, pie crusts, and more. Do not use this blend for bread yeast dough.


*For crisp cookies use 3/4 teaspoon xanthan gum. Honey and agave nectar make baked goods softer, therefore, it is even more important to use the specified amount of gum in the ingredients list.

**Do not use regular rice flour as superfine is more dense and closer to gluten flour than regular ground rice flour.

***Cornstarch is added as a substitute for those allergic to tapioca flour/starch. Cornstarch does not provide the chewiness that tapioca flour provides, but lends a crisp texture for fried foods and cookies.

When converting gluten recipes to gluten-free, I suggest adding about 2 tablespoon additional fat such as butter, oil, or shortening to a cake, pie crust, etc. recipes.

Recipes using this gluten-free all-purpose flour blend:

Raised Gluten Free Donuts: Pumpkin and Sweet Potatoes

Gluten Free Salted Cashew Caramel Cookies

Gluten Free Cream Puffs with Strawberry Sauce

Gluten Free Pineapple Upside Down Cake

Deep-Fried Gluten Free Donuts

Gluten Free Angel Food Cake

Cream Puffs with Strawberry Sauce

Gluten Free Brownies

Gluten Free Date Bars (Newton-Style)

Gluten Free Biscotti (Italian Cookies)

Gluten Free Pea Cake

Golden Gluten-Free Dairy-Free Bundt Cake

Gluten Free Financiers

Gluten Free Apple Muffins or Cupcakes

Gluten Free Peach Pie

Crispy Gluten Free Corn Tortillas (without Masa Harina)

And many more!

Visit Carla’s Gluten Free Online Store. In collaboration with Massachusetts General Hospital, 50% of all proceeds are donated to their Center for Celiac Research and Treatment.

This entry was posted in Casein-Free, Corn-Free, Gluten Free Flour Blends, Gluten Free Recipes, Gluten-Free Low-Sodium Recipes, Gluten-Free Yeast-Free Recipes, Nut-Free, Refined Sugar-Free, Soy-Free, Sugar-Free, Vegan Gluten Free Recipes, Vegetarian. Bookmark this blog post.

32 Responses to Carla’s Gluten Free All Purpose Flour Blend

  1. Lavander says:

    Can i make superfine flour from my rice flour in my high speed blender. It can mill flax seed. I was wondering if i could do this or if some other process is needed ?

    • Hi Lavander,

      I have tried using an electric coffee grinder and a food processor without any luck. I just purchase Authentic Foods brand. It may work if you own a Vitamix blender. However, even my KitchenAid Grain Mill attachment doesn’t grind it fine enough.

      Sorry I couldn’t be of more help.


  2. Sharon Tissue says:

    Thank you for sharing your Gluten Free All Purpose Flour Blend. I am a newbie experimenting with the possible benefits of gluten free eating and have been so impressed with substituting this flour blend in my own Biscotti and Snicker-doodle recipes! Eager to try the other blend in making Finnish bread (Pula). Thanks again!

  3. Peg says:

    I have 2 family members with celiac and I would like to bake your pineapple upside down cake using this GF blend; however, another family member has a potato allergy. What would you suggest instead of the potato starch?

  4. Carol Storey says:

    I have a 9 yr old granddaughter who is celiac and I wanted to change my Christmas fruitcake to gluten free. Any tips for the fruitcake or can I just substitute gluten free all purpose flour?

    • Hi Carol,

      As stated, I have had much success using this all-purpose gluten-free flour blend in cakes by adding about 2 tablespoons extra fat. I usually add butter. Once in awhile I need to add additional milk. Other than that, I use it cup for cup to replace gluten flour in most baking recipe, except for yeast-based recipes.

      I hope this helps, even though it’s nothing new that wasn’t already stated. I just hope it makes it clearer.


  5. lallahoum boukortt says:

    cant find potato starch in saudi arabia .can i use potato flakes or tapioca ?which is best?and thank you very much .I can cook for myself now.

    • Hello Lallahoum,

      I have not tried potato flakes yet, but tapioca flour will work. Just expect a higher rise and a lighter baked good. You may wish to cut it back to about 7/8 of the specified amount to begin with. Then adjust as need from there the next time you make the item.

      In addition, this flour blend calls for “superfine” ground rice flour. It will not work in the specified amounts for conventional rice flour.

      Good luck!

  6. amcken3 says:

    I genuinely don’t want to come across as critical but for the sake of people’s health I have to say all that rice, potato and corn starch is NOT healthy…HIGHLY inflammatory.

    • Amcken3,

      My philosophy is that everyone’s body is different and everything in moderation. My body does well with rice and potatoes. However, coconut sometimes inflames it. Most people rave about the health benefits of coconut.


  7. Abigail says:

    Hi, I´m looking for a gluten free white cake to make for a wedding. The problem is, I´m baking in Denver (5300 ft).
    I´ve tried many recipes and failed. Could you suggests any alterations to make to this recipe to help ensure it´s success?

  8. Suellen says:

    Hi there! Can we make bread with this all purpose flour? Looking forward to your reply!

  9. Ayn Gilliland says:

    I’m a bit late checking my email, as usual. I noticed in your GF All Purpose Flour Mix, you call for 3/8 c. tapioca starch – is there an easy way to measure that? (I keep hoping to switch to a weight measurement way of measuring my ingredients, but have to buy a kitchen scale first…) Thanks for any info you can share on how to measure out odd amounts…Cheers~~Ann

  10. Dinah says:

    What can I use in place of the potato starch? I am hypoglycemic and potatoes are one of the things I can’t eat.

  11. Jacqlin says:

    Can I use something else as a substitute for potato starch?

    • Jacqlin,

      As stated in my email reply, cornstarch makes an excellent substitution for potato starch. I do not promote much corn, but using non-GMO is best. Bob’s Red Mill makes a non-GMO cornstarch.

      Happy baking!

  12. Beth Johnson says:

    Love the Authentic Foods Superfine flours! I used to get a discount buying by the case, but discovered 50 lb bags for bakers! My sister and I split a bag about twice a year, ordered through a local GF bakery.

  13. Deb McGauley says:

    I make GF pot pies for myself (LOVE pot pies) but I’ve struggled with the crust. What I’m currently using is Bob’s Redmill all purpose for the filling and Bob’s Biscuit and Baking mix for the crust. While it’s tasty, it has a cornmeal texture. Do you think this All Purpose flour mixture would have more regular flour texture?


  14. Liz says:

    Is there a good substitute for tapioca. My daughter can’t tolerate tapioca or sorghum.

    • Hi Liz,

      Cornstarch works the best. I read that you can use 2/3 cup of arrowroot powder/flour for each cup of tapioca, but haven’t tried it myself. I need to though, because I believe I have an allergy to tapioca. I’ll report back when I do.

      Have a great weekend.


  15. Erin Lane says:

    No cornstarch sound good to me. That stuff is over processed.

  16. suzanna says:

    could I sub something else for the potato starch. My son can’t eat potatoes either, so could I use arrowroot instead (cheaper then corn starch where I am looking)????? Thanks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>