All-Purpose Gluten Free Flour

This all purpose gluten free flour recipe is so versatile, it can be used for cooking, baking, frying and more.

Closeup of four bowls filled with various types of gluten free flours

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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. Read on for a great gluten free flour recipe!

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 Recipe – Step by Step

  1. Mix all ingredients together and store in an airtight reusable container with a lid.
  2. Add 1-2 tsp of xanthan gum to every 1 cup of All-Purpose Gluten-Free Flour Mix to help bind ingredients together.
  3. 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.
Closeup of five bowls filled with various types of gluten free flours and a wooden spoon

An Easy Gluten Free Flour Recipe

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.

Potato Flour vs. Potato Starch

This recipe is made with potato flour, which is different from potato starch. Potato flour is made from whole, peeled potatoes that are then cooked, dried and ground in a fine powder. It has protein, fiber and flavor, and actually resembles wheat flour in texture. It’s used in gluten-free baking, along with other flour mixes like this one. 

Potato starch is made from the starchy portion of cooked potatoes. It looks more like cornstarch and is used more like a thickener. So for this recipe be sure to use potato flour, not potato starch.

Xanthan Gum in this Gluten Free Flour Recipe

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.

Using Psyllium Husks

Very finely ground psyllium husks help improve the structure of gluten-free dough even more and allow it to retain moisture. If you can’t find finely ground psyllium husks in the shops, you can also grind them yourself in a spice of coffee grinder. The process generates a lot of dust so be careful. If the recipe doesn’t say to add ground psyllium husks, the dough will usually need more liquid, around 10 – 15%.

Top Tips for This Gluten Free Flour Recipe

  • Remember to protect against cross-contamination with gluten.
  • You can omit the xanthan gum.
  • Add coconut flour when baking moist breads.
  • Store in an airtight container.

More Gluten Free Recipes

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bowls of gluten free flour

All-Purpose Gluten Free Flour Recipe

Don’t Mess With Mama
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.
4.94 from 44 votes
Prep Time 10 minutes
Total Time 10 minutes
Course baking
Cuisine American
Servings 8 cups
Calories 382 kcal

Ingredients
 
 

Grain flours

  • 2 cups brown rice flour
  • 1 cup millet flour
  • 1 cup sorghum flour
  • 1 tbsp coconut flour as needed

Starch flours

Binder

Instructions
 

  • 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.

Nutrition

Calories: 382kcalCarbohydrates: 83gProtein: 6gFat: 2gSodium: 16mgPotassium: 201mgFiber: 4gCalcium: 10mgIron: 2mg
Keyword all purpose flour, gluten free flour
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Photo credit: Bigstockphoto.com / baibaz

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27 Comments

    1. I’ve actually heard some people omitting it. We sometimes do without it and add a tbsp of raw apple cider vinegar – as that helps to activate the rising of the flour too. Try that and let me know how it works for you.

      1. I’ve heard of using chia seeds in place of eggs, but not xanthan gum. Give it a try and tell me how it works. I have omitted xanthan gum altogether and for most of my recipes it’s turned out fine.

    2. You can you substitute psyllium husk seed – 1 tsp to one cup flour, Konjac or Agar Agar instead of zantham gum.

  1. It looks like there’s something missing between these 2 lines – and I’d love to hear what you were going to say!!

    “If I’m baking something really moist like pumpkin or banana bread, I’ll

    Here’s my favorite All-Purpose Gluten-Free Flour Mix.”

    1. Thanks for catching that. I just updated the post. The secret is to use mini pans rather than regularly sized loaf pans. That way the bread stays moist in the center (yet thoroughly cooked) and firm on the outside. If you use a regular loaf pan, the center may be underdone and if you bake it longer then the outside layer gets too tough.