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gluten free flour mix

I’ve tried 99% of commercially available all-purpose gluten free flour mixes and, to be frank, have not been terribly enthused about any of them. In an effort to save some pennies by making my own, I have been trying to recreate Authentic Foods’ all-purpose flour blend for quite a while. In my opinion, it has the best results over the widest range of recipes – which saves me lots of time. This recipe seems to produce very similar results (and has the exact list of ingredients on the Authentic label).  I’ve seen a similar recipe published in Living Without and posted at This is my tweak on it.  I choose not to include the xanthan or guar gum in the mix because not all recipes require it. This way, I have a lot more flexibility depending on the item I am baking. If you prefer to include it and not hassle with it later, simply add 2 1/2 teaspoons to the mix.

Sift 3 times. I use a wide-mouthed fine mesh kitchen strainer. You can use a whisk, but I feel the strainer has more effective results.

1 cup brown rice flour
1 1/4 cups white rice flour
1/4 cup potato starch (not flour)
2/3 cup tapioca starch flour
3/4 cup sweet rice flour
1/3 cup cornstarch or arrowroot starch

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6 responses to “gluten free flour mix”

  1. gluten free by nature » articles and recipes » hazelnut pear cake said:

    [...] the bowl of a food processor, pulse 3/4 cup raw hazelnuts 3/4 cup gluten free flour mix 1/2 tsp kosher salt 2 tblsp cocoa powder 1 tsp baking powder 1/4 tsp xanthan gum 1/2 tsp cinnamon [...]

  2. Chrissy said:

    A great pre-mixed blend is Jules’ Nearly Normal flour mix. My family uses it for all our recipes and it is gf/cf/sf and can be used 1-1 ratio in recipes (no extra xanthan gum needed!) It’s been a lifesaver for us (5 our of 6 are gf) and is a lot easier if you don’t want to get all the separate ingredients and mix. Even better, it gives the gf baked goods a longer shelf life than typical (a week later, still good!)

  3. Stephanie said:

    thanks for the suggestion – I’ll check it out!

  4. gluten free by nature » articles and recipes » dutch pancake said:

    [...] tblsp ghee, avocado oil or grapeseed oil 3 eggs 3/4 cup non-dairy milk 3/4 cup gluten free flour 2 tblsp agave nectar 1/2 tsp gluten free vanilla 1 tsp freshly squeezed lemon juice 1/4 tsp baking [...]

  5. Loflin said:

    What can I substitute for the tapioca starch flour as I am intolerant of tapioca? Thanks!

  6. Stephanie said:

    Hi Loflin,

    I have substituted corn starch and arrowroot starch quite successfully for tapioca starch (ratio 1:1). Also, when making my gluten free flour mix, I’ve accidentally run out of tapioca starch and had to “make due” by adding (either) extra cornstarch, arrowroot starch or potato starch. Try it out and let me know what you think!

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