Carla’s Gluten Free All Purpose Flour Blend

If you’ve tried different brands of gluten free all-purpose flour and were disappointed with the results or said to yourself, “I guess this is good for gluten free” then you’re in for a pleasant surprise. Users prefer this recipe for homemade gluten free all-purpose flour over others because of its gluten-like texture. Their friends and family can’t tell the difference.

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.

You may use one of two brands of superfine rice flour including Authentic Food brand found 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, as am I. Vitacost brand is all I use now. It is almost half the price of Authentic Foods brand.  Vitacost offers free shipping in the U.S. when you spend over $49. Shipping to Canada is $9.99. Click here for other countries.

This flour blend may be used to make 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. All you have to do is add a couple additional tablespoons of fat.

UPDATE: I have been experimenting with this flour blend over the last few months. Instead of having to add additional butter or oil, I have found a new solution.

When converting gluten recipes to gluten free, use 89% of the flour called for in that gluten recipe.


If a gluten (traditional) recipe calls for 2-1/4 cups all-purpose flour, use 2 cups Carla’s Gluten Free All-Purpose Flour Blend Recipe.

If a gluten (traditional) recipe calls for 1 cup all-purpose flour (16 tablespoons), use 2 tablespoons less of Carla’s Gluten Free All-Purpose Flour Blend Recipe.

Therefore, use 8 parts of Carla’s Gluten Free All-Purpose Flour Blend for every 9 parts of all-purpose gluten flour called for in a traditional recipe.

In doing the math… 2 divided by 2.25 = 0.888888888888889 or .89 or 89%.

So, if a recipe calls for 1/2 cup + 1 tablespoon (9 tablespoons) of gluten all-purpose flour, you would use 1/2 cup of Carla’s Gluten Free All-Purpose Flour Blend. Therefore, if a recipe calls for 1/2 cup of all-purpose flour (8 tablespoons), you would use (8 tablespoons x .89 = 7.12 tablespoons). To make things simple, use 7 tablespoons.

If a recipe calls for 1 cup (16 tablespoons) of all-purpose flour, you would use (16 tablespoons x .89 = 14.24 tablespoons). To make things simple, use 3/4 cup + a little over 2 tablespoons of Carla’s Gluten Free All-Purpose Flour Blend.

Do you weigh your ingredients?

If you weigh your flour, one cup of Carla’s Gluten Free Flour Blend loosely measured weighs approximately 134 grams. So, use 89% of that in your recipes, 119 g.

Too Confusing?

If the above is too confusing, remove 2 tablespoons of flour per cup called for in a gluten recipe; or stick with cup-for-cup and add 2 tablespoons of additional butter or oil to existing 2-layer cake recipes and 1-dozen cupcakes or muffins.

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) (or cornstarch, if potato intolerant)
  • 3/8 cup tapioca flour (or cornstarch**)
  • 2-1/2 teaspoons xanthan gum*** (or 2-3/4 teaspoons if using cornstarch) (or guar gum - for corn-free and vegan)


  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. Use 89% of this flour blend compared to gluten all-purpose flour blend. (See the above tips on how to calculate.)
  4. 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.


*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.

***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.

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 (with Carla’s gluten free all-purpose flour blend and Masa Harina)

And many more! Just search this site for the term “carla’s gluten free all-purpose flour blend” and all of the recipe containing it will show up. However, in some cases I may have left out the hyphen, which would not show up unless you also search for “carla’s gluten free all purpose flour blend”. In addition, any recipe or article that I mention the term “carla’s gluten free all-purpose flour blend” will also show up.

Nutrition Facts
4.5 one cup servings
Amount Per 1 Cup Serving:
Calories 606.2
  • Total Fat 13.3 g
  • Saturated Fat 0.0 g
  • Polyunsaturated Fat 0.0 g
  • Monounsaturated Fat 0.0 g
  • Cholesterol 0.0 mg
  • Sodium 48.9 mg
  • Potassium 0.3 mg
  • Total Carbohydrate 136.4 g
  • Dietary Fiber 4.1 g
  • Sugars 0.0 g
  • Protein 5.4 g

57 Replies to “Carla’s Gluten Free All Purpose Flour Blend”

  1. Hi Carla,
    I made a mistake mixing your “Carla’s Gluten Free All Purpose Flour Blend”. I weighed all the ingredients, per your conversion chart. My one mistake is that I added 44 grams of potato starch instead of the 44.25 grams of tapioca starch.
    So my blend has zero tapioca in it, and an ADDITIONAL 44 grams potato starch.

    This is what I did:
    Superfine White Rice Flour 2 cups 266 grams
    Superfine Brown Rice flour 1 Cup 156 grams
    Potato Starch 1 1/8 Cup 152 + 19 = 171 grams
    **Tapioco Starch 3/8 Cup 44.25 grams (added potato instead of tapioca)
    Xanthan Gum 2 1/2 tsp 9 grams

    My questions are, what will happen to my cakes if I bake without tapioca? And, can I / how do I fix this blend?

    Thank you so much!!

    1. Jenny,
      Your cakes will be denser.
      Is there anyway you can make an equal amount of recipe and use cornstarch or tapioca starch as instructed? Then, you can combine the two and it won’t be so bad.


  2. Thank you, thank you, thank you for this blend and the detailed instructions on how to use it. I am limited to rice flour, cornstarch and potato starch, and most recipes call for other flours and starches.
    One question: Who makes super fine white rice flour?
    Again, thank you!

    1. Nan,

      You are very welcome.

      I link to both manufacturers of superfine rice flour in this page, Vitacost (only offers white superfine rice flour nowadays) and Authentic Foods. Please see the paragraph that begins with “ You may use one of two brands of superfine rice flour …”



  3. Hi Carla,
    I am Pauline Ong from Malaysia. I have Hashimoto thyroiditis n was advised to go gluten free. Thank you for your all purpose gluten free flour recipe.
    Is it possible for you to convert your “cups” of the various flours to metric/ grams
    Thanking you in anticipation

  4. Is there a substitute for the potato and cornstarch? I’m sensitive to both. Also, I read your comment about arrowroot. Is there another substitute for tapioca? Thank you so much!

    1. Barbara,

      I’m afraid you’ll have to experiment on your own. Perhaps you can try a mixture of rice flour, sorghum or millet, and tapioca with a tiny bit of arrowroot powder. You can keep the same ratio of gum.

      Good luck.


    1. Michal,

      You definitely need strong basic math skills to figure this out. If that’s not you, please use the Search Recipe or Recipe Index pages found under the main menu and search for many recipes such as hundreds of cakes, pastries, pancakes. and more that use this flour blend. I have 1,900 gluten free recipes in total.

      If you’d like to learn to convert traditional recipes like a pro, please feel free to sign up for my 23 Dash lesson Gluten-free cooking and baking course.


  5. Could you just give us a chart to go by.
    Reg. Flour versus Carla’s gf flour blend.
    It would be greatly appreciated for us non bakers now being forced at the age of 78 to drastically change now.
    Thank you in advance.

    1. Hi Joyce,
      You can use a scale and measure equal weight amounts.

      I’m retired now, I’ll see if I can fit in the time to create a chart for you. (I’m painting the entire interior of my house. So, I only publish one new recipe per month or so.)
      This is the first request in all of years that I had this recipe published.


  6. Hi Carla, I’m looking to use this blend in a recipe calling for non gluten free flour. However the recipe also calls for cornstarch. Since there is cornstarch in your blend would I still add what is called for in the recipe or do I add less? It calls for 3/4 cup flour and 1/4 cup cornstarch.

    1. sritilian,

      You would add less than 3/4 cup of this blend (3/4 cup = .75 x .89 = .6675 = 2/3 cup). So, use 2/3 cup of this blend plus 1/4 cornstarch.

      The above equation works in most recipes. The only time that I find myself using equal amounts of this blend compared to all-purpose flour called for in a gluten recipe is in many cookie recipes.

      Happy holidays!

    1. Laila,

      This recipe does not call for coconut flour.

      There are several factors to consider when substituting coconut flour for another flour. Coconut flour absorbs tons of liquid. So, in most recipes, you have to reduce the liquid quite bit when using another flour. I just made a recipe that called for 1 cup of coconut flour. I just used 1/2 cup coconut flour and substituted the other 1/2 cup with 1 cup almond flour plus I reduced the 8 eggs to 7. There was no other liquid in the recipe.

      I hope this helps.


    1. Rhonda,

      I know many people who use sweet rice flour or Asian rice flour as a substitute for superfine rice flour, but sweet rice flour contains more starch than superfine. It results in a gummier texture.

      I hope this answers your question.


  7. 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.


  8. 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!

  9. 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

  10. 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.


  11. 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!

  12. 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?

  13. 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.


  14. 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!

  15. 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.


  16. 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?

      1. Hi Carla,
        I tried it with alterations. It rose up perfect but came out a little dry. I think I´ll try it again with a little extra butter and see what happens. Thanks for your help!

  17. 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

    1. 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!

  18. 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.

  19. 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?


    1. 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.


  20. 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 *

This site uses Akismet to reduce spam. Learn how your comment data is processed.