This blog is a public service post. I don’t normally do a straight up recipe post because there are way too many of those in the world, but this is different. This recipe for all-purpose, gluten-free flour does not really need gussying up with stories about life or meditations on how things oughta be. This post is brought to you by the utilitarian Getting Things Done Department with some help from Life Hacks University.

It has been two years since I first published my recipe for a cup-for-cup, gluten-free, all-purpose flour mix. This type of mix was a unicorn when I started. The existing gluten-free, all-purpose flour mixes I tried were okay but often used garbanzo bean flour, which imparts a distinct bean-y taste. No thank you.

Other mixes don’t use gums, which is fine for some folks. Some gluten-free people are sensitive to gums, and they cannot use them in any form. But xanthan gum is one of the things that gives gluten-free, all-purpose flour a bit of stretch that gluten would otherwise provide (which is why it works so well for baked goods).

The other issue with gluten-free, all-purpose flour blends in the store is that you must be independently wealthy to buy them. While some brands have come down in price significantly, you are still looking at $3+ a pound for most gluten-free, cup-for-cup, all-purpose flours.

So I solved all of these problems.

This recipe has a good ratio of protein to starch, which lends stability and lift, without using bean flours. The taste is neutral and thus works well for delicate pastry (like pie crust, which does better gluten-free anyway).

Although I can tell the difference when it is missing, the xanthan gum is negligible and can be eliminated from the mix, especially if you are using a recipe that calls for psyllium husk (a non-gum substitute that brings a bit of moisture to baked goods).

And finally, the price. Brown rice flour has been a bit challenging to find decently priced these days, but in general, the amounts below make a five-pound batch of flour for right around $10. I shop at the local Asian and Latino markets for flours (white rice and sweet rice in particular) and utilize the bulk section of my grocery store for the xanthan gum). Granted, that’s not the 50 cents a pound price of regular flour, but $2 a pound is pretty good, especially if you are one of the people who gluten will send to the hospital.

If you don’t feel like making this yourself, get in touch. I can make you a batch or two and send it your way or drop it off if you’re local. Otherwise, hit up Amazon for the ingredients you cannot find in your own town.

Gluten-Free, All-Purpose, Cup-For-Cup Flour

Side note: I have used slightly more or slightly less of each flour (like, 20 ounces of tapioca flour) with only a small noticeable difference, and probably only noticeable to me. Best proportions are below.

Ingredients

24-oz. brown rice flour

24-oz. white rice flour

16-oz sweet rice flour (sold under the Japanese name “mochiko” but also available as “glutinous rice flour”)

15-oz bag of tapioca flour (also at Asian grocery stores, but sometimes in regular stores)

2 tablespoons xanthan gum

Method

Seriously couldn’t be easier. Dump everything in a big bowl, stir together thoroughly. Stir again before using.

Recipe Notes

• While this gluten-free, all-purpose flour mix makes amazing cookies, cakes, muffins, and pancakes and also works miracles as a breading substitute for fried things, it is not quite enough to make bread. You need more protein-filled flours. HOWEVER. That should not hold you back. This will carry you through the entire holiday baking season, and I am working on the whole bread issue. #StayTuned
• I have used this flour mix in the same amounts called for in every recipe that calls for regular all-purpose flour without any issues. Seriously. This stuff is amazing.