Gluten Free All-Purpose Flour

It’s taken me a while to find an all-purpose gluten free flour that I can use with most traditionally non-gluten free recipes. When I thumb through my grandmother’s recipes, this is the flour I grab to recreate her cookies.

When I post a recipe and I tell you to use a gluten free all-purpose flour, this is always the one I’m using (unless I note otherwise). It’s based on a recipe I found and then modified a bit.

My suggestion is to mix all ingredients, minus 3 cups of the rice flour, together well. Once mixed, add in the final 3 cups of rice flour. Store in an air tight container. If you don’t do much baking, a longer shelf-life would be keeping the container in your refrigerator or freezer.

TAS1-7

Gluten Free All-Purpose Flour
Author: 
Recipe type: gluten free flour
 
Ingredients
  • 6 cups brown (or white) rice flour
  • 1.5 cups potato starch
  • 3 cups tapioca starch
  • 1 Tbs xanthan gum
Instructions
  1. in a large bowl, mix all ingredients (except 3 cups of the rice flour) together
  2. after thoroughly mixed, add in the last 3 cups of rice flour
  3. store in air tight container in a cool room
  4. for longer shelf-life, store container in refrigerator or freezer

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