Gluten-Free All-Purpose Flour Recipe

Gluten-Free All-Purpose Flour Recipe

Gluten-free baking shouldn't cause frustration. Having a suitable homemade gluten-free flour blend on hand for quick and easy recipes can save time, money and your sanity!

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Course: Gluten Free

Prep Time: 5 minutes

Calories: 104kcal

Author: Full of Days

Ingredients

3 3/4 cups organic brown rice flour
3 3/4 cups white rice flour
3 cups sweet rice flour
3 cups gluten-free tapioca flour
2 Tablespoons organic guar gum optional, see notes

Instructions

Measure out all ingredients and whisk them together.
Store in a gallon-size air-tight container (We like this one!)

Notes

All our gluten-free recipes on Full of Days use this gluten-free flour blend WITHOUT the addition of guar gum.
If using guar gum, this recipe can be used 1:1 in SOME recipes that call for 1 cup (or less) regular all purpose flour. This includes recipes like small-batch pancakes and waffles, muffins, some quick-breads and some cookie recipes.
It's not recommended to swap out gluten free flours for recipes that call for yeast. If you want to replicate a recipe that calls for yeast, search for a gluten-free recipe.
Recipe can be mixed up and stored in an air-tight container for about a month.
Store in an air-tight container in the refrigerator for up to four months.
Store in an air-tight container in the freezer for up to a year.
Sorghum flour can be substituted for the white or brown rice flour.
Corn starch can be used in place of the tapioca.
You must use four different flours. If you use less, you will have less than stellar results. I have tried to use two rice flours when I was out of the third, and it’s noticeable!
Since I don’t use xanthan gum* or the optional guar gum, my recipes use other binders (such as eggs, flax, gelatin, and psyllium husk) all which need special handling, so they cannot be added to the blend. They are added at other times in the recipes.

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