I’ve been eating a gluten-free diet for almost two years now and this month is the first time I’d tried making my own gluten-free all-purpose flour. I’m not sure why I resisted so long! When I first went gluten-free, I resisted having to buy a million different gluten-free flours, so I stuck to recipes I could make with simply brown rice flour or a combination of just a few other flours. However, over the past few years for various recipes I’ve ended up with a pantry full of different GF flours anyway. It was about time I mixed some together and came up with a simple substitute for my old gluten flour recipes!
Gluten-Free All-Purpose Flour
makes about 9 cups
-4 cups finely or stone-ground white rice flour
-2 cups stone-ground brown rice flour
-2 cups tapioca flour or tapioca starch
-1 cup potato starch (not potato flour)
1. In an extra-large bowl or container, combine flours. Whisk together until the ingredients are thoroughly blended. Use a large spoon to bring flour up from the bottom of the bowl to the top and whisk again. Repeat a few times to make sure the flours are evenly distributed throughout the entire mixture.
2. Store the flour in an airtight container at room temperature for up to 1 month. Store in the refrigerator or freezer for longer use. (I store mine in a half-gallon mason jar in the fridge.) Allow the flour to come to room temperature before using.
3. Lightly stir the flour before measuring. Spoon the flour into measuring cup and level off with a straight edge (the back of a butter knife works perfectly).
Note: Depending on the recipe, you might have to add a little bit of xanthan gum to your regular recipe to get the best gluten-free result (it acts as a binder similar to gluten).
I’ve already used this GF flour mix several times in the last week or two to make family recipes I hadn’t had in years! It has worked wonderfully for me so far. I actually had to mix up a second batch of it yesterday to make some biscuits. More gluten-free recipes using this flour mix will be coming soon!