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.
Examples:
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.
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. Ingredients: Instructions: Tips *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
Cream Puffs with Strawberry Sauce
Gluten Free Date Bars (Newton-Style)
Gluten Free Biscotti (Italian Cookies)
Golden Gluten-Free Dairy-Free Bundt Cake
Gluten Free Apple Muffins or Cupcakes
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.
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View Comments
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!!
Jenny
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.
Carla
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!
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 ...”
Enjoy,
Carla
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
Hi Pauline,
Every time you measure flour, it will turn out a dough weight, but here is the link to my weight conversions chart: https://glutenfreerecipebox.com/gluten-free-flour-conversion-chart/.
Carla
Is there a pancake recipe for this blend?
Carol,
There are many pancakes recipes using this flour blend. If you’re on a mobile device, just click on the three bars/main menu and click on search recipes. Enter the word pancakes and you’ll see the recipes. There are a few that don’t call for this recipe, but they’re very easy to find. My favorite is gluten-free buttermilk pancakes: https://glutenfreerecipebox.com/gluten-free-buttermilk-pancakes-recipe/.
Enjoy!
Carla
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!
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.
Carla
This is by far the most confusing and frustrating thing I've read in a very long time. I have a headache.
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.
Carla
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.
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.
Carla
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.
Thanks.
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!
Carla
I can’t use coconut flower, is there something I can substitute it for?
Thanks
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.
Carla
Is Thai Rice flour the same as superfine rice flour?
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.
Carla