Gluten Free All-Purpose Flour Mix

Very soon after starting to bake gluten free, I quickly realized that I needed to develop a gluten free All-Purpose flour mix! Recipes with almond flour are great (such as my GF Chocolate Chip Cookies), however can make a very dense product and almond flour can be expensive (along with gluten free all purpose flour mixes at the grocery story). So I started experimenting with making my own mix to cut cost.

This all purpose mix has revolutionized my baking! I use this 1:1 with substituting regular flour in my pre-paleo/gluten free recipes.

Side note - gluten in regular flour works as a thickener and binding agent to help keep ingredients together. Since gluten free flour does not have this, most all purpose flour mixes you buy at the grocery store, such as Bob’s Red Mill, have xantham gum in them. Xantham gum is considered safe for consumption, however it can cause intestinal gas and bloating in some individuals, so I don’t add xantham gum to my mixes in case I don’t need it in a recipe. If needed in a recipe (usually breads, muffins, etc.) I usually add 1/2 tsp. per cup of gluten free flour.

Gluten Free All-Purpose Flour Mix

Ingredients: 

3 c brown rice flour (480g)

1 c potato starch (192g)     

1/2 c tapioca flour (60g)

Instructions:

1. The easiest way to measure this out is to get a LARGE bowl, set it on a scale, zero it out, and then add the grams of each flour (making sure to zero the scale before moving onto the next ingredient). If you do not have a scale, you can use measuring cups, but the most accurate way is to use the scale. 

2. Securely seal the top (or transfer to whatever container you will store your flour in) and shake it baby! Every which way! Shake it from front to back, then from side to side (trying to get a rolling motion). This will thoroughly mix it. If you want to mix it even more, get a whisk and mix with that as well. 

3. Use as an all-purpose mix for pretty much anything! Happy baking!