Learn how to make your own all purpose gluten free flour that’s so versatile it can be used for cooking, baking, frying and more.
Going gluten free in our household has definitely been a journey – especially with baking. We’ve tried so many concoctions – mixing various flours and ingredients – and now I finally feel like we have it figured out.
Uses For Gluten Free Flour
This gluten free flour recipe can be used for baking and cooking (I make a yummy gluten-free chicken nuggets). But there’s a little to learn first about the different types of flours available.
Gluten-Free Girl has a ton of information on the different types of gluten-free flours available. She also explains how to follow the 40/60 ratio – 40% grain flour + 60% starchy flour – to get the right consistency that’s similar to a gluten flour.
If I’m baking something really moist like pumpkin or banana bread, I recommend using mini loaf pans rather than regularly sized loaf pan with gluten free flour. I find that mini pans work well for giving breads a moist center and firm outer layer – which is perfect for all breads really but especially for pumpkin or banana bread.
How to Make This Gluten Free Flour Mix
This gluten-free flour recipe is really easy to make. You just mix all the ingredients together and store in an air-tight container. You can make accommodations as needed. For instance, if you don’t have millet or sorghum flour, just use more brown rice flour. The important thing is to maintain the 40/60 ration with the starch and grain flours.
In a pinch, I’ve used 4 cups of brown rice flour, 2 cups sweet rice flour and 1.5 cups tapioca flour because that’s what I had on hand and it worked great.
Xanthan gum is optional. It does help to bind the flours together but if you have a sensitivity to it, then you can omit. Lately, I’ve been making my own gluten-free flour mix without xanthan gum and haven’t noticed much of a difference.
Learn how to make your own all-purpose gluten free flour recipe that's so versatile it can be used for cooking, baking, frying and more.
- 2 cups brown rice flour
- 1 cup millet flour
- 1 cup sorghum flour
- 1 tbsp coconut flour as needed
- 1.5 cups tapioca flour
- 1 cup sweet rice flour
- 1 cup potato flour
- 1 tsp xanthan gum as needed
- Mix all ingredients together and store in an airtight reusable container with a lid.
- Add 1-2 tsp of xanthan gum to every 1 cup of All-Purpose Gluten-Free Flour Mix to help bind ingredients together.
- Add a tbsp of coconut flour to a recipe when baking moist breads like pumpkin or banana breads to soak up some of the moisture.
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What’s Included In This Book
It’s filled with 130+ pages of content and recipes, including:
- Real food nutrition 101
- Detailed information on how to properly soak and sprout nuts, beans, grains and seeds
- A guide on how to spot chemical additives and what to avoid
- Kitchen essentials and cooking tools
- Tips on how to get kids to become better eaters and help in the kitchen
- 70+ gluten-free recipes – such as snacks and appetizers, beverages, condiments and dressings, main meals, desserts and more
More Gluten Free Recipes
- Grain-Free Cheese Crackers Recipe
- Gluten Free Buttermilk Pancakes
- 25 Gluten-Free Pizza Recipes (Paleo, Low Carb, Vegan Options)
- 50+ Gluten-Free Asian Recipes – Chinese, Korean, Thai, Indian & Mo
Photo credit: Bigstockphoto.com / baibaz
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