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My Gluten-Free All-Purpose Flour

This image courtesy of Joseph DeLeo

It took me months of trial and error to develop this flour blend. Since then, I've tested a bunch of store-bought flour mixes, and mine still outperforms them in terms of flavor and texture. Now I'm going to get technical for a minute. When making your own, in my experience, the classic ratio that mimics regular unbleached all-purpose flour is 60 percent grain flour (white rice, brown rice) and 40 percent starch (tapioca flour, potato starch). If you decide to use a gum, which I recommend, since it helps with overall texture, add about 1/2 teaspoon of xanthan or guar gum per 1 cup flour blend. My flour blend is an old-school mix of white starches, but if you want to add more fiber, replace the 6 cups of white rice flour with half white rice flour and half brown rice flour.

Preparation Time12 min

CostInexpensive

Easy

Make Ahead RecipeYes

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian

Ingredients

  • 6 cups (870 g) white rice flour
  • 3 cups (375 g) tapioca flour
  • 1 1/2 cups (246 g) potato starch
  • 1 tablespoon (9 g) salt
  • 2 tablespoons (18 g) xanthan gum

Instructions

  1. In a large bowl, whisk together all the ingredients. Transfer to an airtight storage container. (The flour keeps in a cool, dry place or refrigerated for up to 6 months.)

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