Gluten-Free All-Purpose Flour Blend Recipe

This well-tested homemade gluten-free 1:1 flour blend uses basic ingredients found at most grocery stores. It is ideal for gluten-free cookies, cakes, and more!

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When I began my celiac, and therefore gluten-free journey, years ago there were very few commercially available flour blends. 

While that has changed, I do get many complaints from readers that they do not like what is available in their area. The overwhelming complaint is that they are "too grainy".

This recipe solves that problem.

🧾Ingredient Notes

• White Rice Flour - Look for a version that is finely ground if you can find it. It will give your baked goods a finer crumb.
• Arrowroot Starch- Adds elasticity and structure without any noticeable taste. It also freezes well which is great for cookies. 
• Superfine Brown Rice Flour- Look for a version that is finely ground if you can find it.  I use a small amount compared to most recipes.
• Tapioca Starch - Also called tapioca flour. This ingredient provides elasticity.  You can also use modified tapioca starch (Expandex). 
• Nonfat Dry Milk Powder- OPTIONAL, please avoid if you are dairy-free. However, it provides protein and protein equals structure. And it helps the bakes achieve a golden brown color. 
• Xanthan Gum- his recipe calls for a small amount of xanthan gum. HOWEVER, I don't add it because it can yield inconsistent results. Instead, I add based on the recipe (see details below).

There are a wide variety of gluten-free flours. Here are the ones I tested but ultimately decided against using in this recipe:

• Chickpea Flour- This is a great flour to work with but isn't great with sweeter bakes
• Buckwheat Flour - I like the flavor but bitterness is often a complaint and isn't compatible with a typical white flour. 
• Almond Flour- I use almond flour with starches like in my almond flour blackberry muffins. But it is expensive to use in everyday recipes. 
• Sorghum Flour- Too hard to find and usually too coarse to work with. 

💭How Much Xanthan Gum Should I Add?

Most sources recommend that you add  ¼ teaspoon a ½ teaspoon per cup of flour. However, I typically recommend ½ teaspoon per 1 ½ cups with the flour blend because of the tapioca starch.

I use a slightly higher ratio in recipes like my gluten-free pie crust or my homemade gluten-free pasta. But less in gluten-free cookie recipes.  Always check the recipes for recommendations 

⏲️How to Use this Gluten-Free Flour Recipe

This recipe can be used as the base in my gluten-free self-rising flour or any recipe that calls for 1:1 GF flour. This includes gluten-free cakes, muffins, and cookies. 

You can use this recipe in some quick breads (like my gluten-free zucchini bread) and rolls, like my gluten-free unleavened flatbreads and my gluten-free crescent rolls. 

🌡️How to Store Homemade Gluten-Free Flour

Store your flower in an airtight container in a cool and dry place. It will last up to three months.  Always stir your flour before using. 

How to Measure Gluten-Free Flour

You need to use a scale to make the initial blend. However, I realize that most basic recipes in the US are measured by volume.

When measuring flour by volume, use the scoop and transfer method instead of dipping your measuring cup into the flour. Hold the cup over the bin and use a spoon to scoop up the flour, then pour it into the cup.

To level off the excess flour, use a flat edge, like the back of a butter knife. This process ensures you don't add too much flour making the bake dry. 

Easy Gluten-Free Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. And be sure to check out more seasonal gluten-free recipes.

📖 Recipe Card

This recipe was developed based the America's Test Kitchen Gluten-Free Flour Blend.