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.
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 guar gum - for corn-free)
- Add all ingredients to a large bowl; whisk thoroughly.
- Store in an air-tight container at room temperature (80°F), or refrigerate and bring to room temperature prior to baking.
- 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.
**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:
Gluten Free Date Bars (Newton-Style)
Gluten Free Biscotti (Italian Cookies)
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.