Gluten Free All Purpose Flour Blend

Carla’s Gluten Free All Purpose Flour Blend

If you’ve tried my Self-Rising 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 white and/or brown rice flour. If you do not have local access to superfine rice flour, you may find Authentic Food brand gluten free superfine flours online at Amazon in white or brown. There is also a new producer, Vitacost brand, but it is not as fine as the Authentic Food brand. My cookbook recipe testers are extremely pleased with the results and the savings. It is almost half the price of Authentic Foods brand. To receive 10% off your first order, click here. (I receive the same discount when you do.)

This flour blend may also be used in cakes, cookies, muffins, cupcakes, and pastry, to name a few. However, when used in bread or yeast-based recipes, it makes them 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


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 (not "sweet" 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 (not potato flour)
  • 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.

37 comments on “Carla’s Gluten Free All Purpose Flour BlendAdd yours →

  1. Hi there;
    I’m about to try your GF Yellow Butter Cake recipe (strawberry season: yum!), but I react to both cornstarch and tapioca. Would arrowroot maybe do what the tapioca/cornstarch does for this recipe? Or should I simply use all potato starch? Or is there another substitute I could try? Thanks!

    1. Hi Peggy,

      You should use all potato starch to replace the cornstarch and tapioca flour. If you use arrowroot, it takes about the double amount of time to bake and a crust forms on the outer edges.

      I hope it works out for you without much difference. Please do let me know how it turns out.


  2. Hi Carla,
    I am from South East Asia, and xanthan gum is nowhere to found. If there is, only in special store and they’re very expensive due to Imported products.
    If I use cornstarch instead of potato starch, what would you recommend as xanthin gum substitute? or do you think it’s safe to just omit it?

    1. Severine,

      First thing you must have for this recipe is “superfine” rice flour. This is different from Asian/sweet rice flour. If you do use sweet rice flour, expect a different result. Secondly, using some sort of gum is extremely important. I suggest using guar gum, if you can find it. If not, your other alternative is to experiment with psyllium husk powder, if you can find that. Usually you need to add additional liquid when using psyllium husk powder. To learn more about it, see the article here –

      If you truly do not have any other alternative, try using additional egg whites. They act as a good adhesive once baked.

      Good luck!

  3. Im very new to being gf and find its so hard. I was a ‘out of a box’ baker befor. So i never had a great grasp on baking from scratch. Just something my mom didnt teach me… something my girls will learn since they are celiacs like me. I was looking over your substitutions page and i didnt follow the info there as well as your information about your flour and the whys of things. I do want to ask when u said added fat if converting your own recipies it needs to be butter not margerin correct? Any detailed info you provide i take in every word. Dont worry about boring us with knowledge !!! Explian the whys of the things we need to do it helps soooo much

  4. 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 ?

    1. 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.


  5. 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!

  6. 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?

  7. Hi,
    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?

    1. 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.


  8. 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.

    1. 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!

  9. 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.

    1. 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.


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