Friday, June 10, 2011

All-purpose GF flour *Updated

A lot of my baking success has been finding an all-purpose flour mix that is truly all-purpose. I tried quite a few variations before coming up with this mix. It is a slight variation of the one found here

The great thing about working with GF flours is that it is very easy to substitute one for another. The general rule is that you must substitute a starch for a starch and a flour for a flour. For instance, if I run out of cornstarch (or don't want to use it due to an allergy) I can replace it in the mix with extra arrowroot, or I can use tapioca. Out of Brown rice flour? Use more Sorghum or white rice.

Another tip I learned from other GF bakers is that you will always have better results if you weigh your GF flours instead of using measuring cups, especially when it comes to the starches. When you use a measuring cup it is very easy to scoop too much or too little.

I mix up a large double or triple batch of this at a time and keep it in a large glass container.
To use it in a recipe simply measure out 140g for every cup of flour called for. Then add 1/2tsp of Xanthan gum for each 140g (you can also use Guar gum). I find that the Xanthan gum doesn't have to be exact. If a recipe calls for 2 1/4 cup flour I would use 315g of my all purpose flour + 1tsp of Xanthan gum.

All Purpose Gluten free flour mix

300g Brown rice flour
250g white rice flour
150g Arrowroot starch
100g Sorghum flour
100g Potato Starch (not potato flour)
100g Cornstarch

140g = 1 cup of "regular" flour
140g = 13 points on the Weight Watchers Points Plus program

Happy Baking!

* Update * Make sure you whisk the mix thoroughly after you put it in your container. If the container has a tight fitting lid, shake it vigorously to mix.


  1. Stopping by from TNAT. Wow, I never thought about mixing all the flours together. I'll have to experiment with that sometime.

  2. Hi Heather,
    I'm hoping you'll continue to post! I'm new to the GF world and learning lots from your blog. I love to bake bread and will try your flour mix and bread recipe first. My kids are gluten, dairy, soy intolerant and we homeschool too. What have you been learning lately?

    1. Hello LHonold!! I have decided to continue blogging just for people like you :)
      Welcome to gluten free. Up until last week, we were dairy free as well. Right now we are on a 2 week "trial" to see if it can be tolerated once again. Soy is a tough one as well, as it is in MANY processed items.
      Thanks so much for reading and I hope I can continue to provide useful information for you.

  3. I appreciate your knowledge! Thanks for continuing!

    For your flour mix for baking, do you use "sweet" white sorghum flour or just sorghum flour? I'm seeing both.

    I saw your post about that where you get most specialty flours/starches? I was surprised I couldn't find the starches at Fred Meyer. I was going to try Whole Foods next but maybe I should just start with amazon?


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