How to Make a Gluten Free All Purpose Flour Mix
While a gluten-free all-purpose flour is not a new concept, I’ve found that this mix works really great as a substitute for all purpose flour in all of the recipes I have tried it in so far.
A long time ago while I was baking for the farmers’ market I came across a customer who really wanted some cupcakes and who had celiac disease. At the time, I had your normal run of the mill cupcake and a vegan option. I did some research in the form of asking my friend, Pam all about gluten-free baking. If anyone in my life would know, it would be Pam. She gave me a jar of her own gluten free all purpose flour mix. I used it to make this customer cupcakes with all new bowls and spoons.
The mix I’m sharing with you today has the same exact combo of flour in it. Pam had already added xanthan gum to the jar but I left it out and add it to each recipe on an as needed basis.
For now, you have this mix to adjust to your liking.
Recipes using 1:1 Gluten Free Mix:
It isn’t quite all whole grain which sort of disappoints me but I’ll update when I get a handle on whole grain gluten-free baking!
A lot of people do not like quinoa flour, so use with caution. It doesn’t seem to bother me in this mix. Maybe if it was alone I would understand. For now, I’ll keep using it.
Feel free to adjust which flours or starches you use. You can try to substitute any of the flours or starches below, just make sure to replace them in the correct amount and note that I do not guarentee results. I am not a professional gluten free baker.
So far, this mix has worked out for me! If you’re nervous to try to mix your own gluten free flour, I suggest Bob’s Red Mill 1:1 Baking Flour (affiliate link). It is seriously the best I’ve found so far!
Gluten Free Flours:
- Amaranth Flour
- Buckwheat Flour
- Sweet Brown Rice Flour
- Coconut Flour
- Quinoa Flour
- Almond Flour
- Hazelnut Flour
- Garbanzo Flour
- Banana Flour
- Corn Flour
- Oat (Certified Gluten-Free)
Gluten Free Starches:
- Tapioca Starch
- Arrowroot Starch
- Potato Starch
- Sweet White Rice Flour
- Corn Starch
- 1 1/4 cups brown rice flour
- 1 1/4 cups quinoa flour
- 3 1/4 cups tapioca starch
- 1 1/4 cups potato starch
- Using a flour scoop, carefully scoop the flour into the appropriate size cup and level off the top.
- After measured, place into an airtight container with a lid.
- As you are adding each flour, thoroughly mix together with a whisk.
- OXO Good Grips POP Container – Airtight Food Storage – 4 Qt for Flour and More
- OXO Good Grips 11-Inch Better Balloon Whisk
- OXO 11132000 Good Grips Stainless Steel Measuring Cups with Magnetic Snaps, 1 EA
This post contains affiliate links. I will make a small commission if you make a purchase through one of these links, at no extra cost to you.
Amount Per Serving:Calories: 498 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 23mg Carbohydrates: 112g Fiber: 5g Sugar: 3g Protein: 7g