Chrystal’s Gluten-Free All-Purpose Flour Blend #2

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Chrystal Carver, author of Sweet & Simple Gluten-Free Baking offers two gluten-free flour blend recipes in her cookbook. You will find one recipe below that works well for cookies, brownies, bars, tarts and pie crust recipes; and it is fairly inexpensive to make.


Chrystal’s Gluten-Free All-Purpose Flour Blend #2


Yield: Makes about 6 cups

Chrystal’s Gluten-Free All-Purpose Flour Blend #2

A simple all-purpose gluten-free flour blend recipe perfect to use in brownie, bar, cookie, pie and tart recipes.


  • 4 cups white or brown rice flour
  • 1 cup tapioca flour
  • 1 cup potato starch (or cornstarch)


  1. Carefully measure the flours one at a time into a large mixing bowl. Start by spooning the flour into the measuring cup, then emptying the contents of the measuring cup into a large mixing bowl. Mix well. Store your gluten-free flour blend in an airtight container or freezer zip lock bag in the refrigerator or freezer for up to six months. Always shake container or mix the flour before using in case the heavier flours have settled.

4 Replies to “Chrystal’s Gluten-Free All-Purpose Flour Blend #2”

  1. HI Carla

    So glad to have found you. Can’t wait to start trying your recipes. I was wondering if potato starch and cornstarch could be replaced with something else. Arrowroot? Or more tapioca flour? What are your thought. I’m anxious to make the flour blend but have food sensitivity to potatoes and corn.

    Thank you for your time


    1. Hi Rita,


      This is Chrystal’s flour recipe. She kind enough to share it with members, but I haven’t played around with it.

      My main flour recipes are and I have more recipes that don’t call for superfine rice flour, if you can’t find it, but I highly recommend the first two recipes. Here is a link to many more homemade flours, some by me and others –

      Meanwhile, I hope you find this link useful. It explained some of my experiences with starches and substituting them –

      I wrote down a recipe I wish to try and change along the way as I test it, but I haven’t found the time to do so yet. I’ll give it to you and perhaps you can see if it works as a substitute:

      * 1-1/4 cups white rice flour (or brown rice, sorghum, gluten free oat, or millet flour)
      * 1 cup tapioca flour/starch
      guar gum (Use 1/2 tsp. per cup flour mix for cakes, cupcakes, and pancakes; 1 tsp per cup flour for bread; 1-1/4 tsp. per cup flour mix for bread and pizza.crust; 1/2 tsp. per cup of flour mix for cookies; and 1 tsp. per cup for chewy cookies.

      By the way, you may appreciate this bread recipe –

      If you have additional questions, please let me know.


  2. Carla,
    Can you tell me if you have found out anything about the arsenic in rice and if using rice flours in gluten free baking is safe? My husband has other health issues and I don’t want to take risks with his health.

    Thanks so much.

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