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Gluten-Free All-Purpose Flour

Tara Donne

Yield: Yields about 9 cups

Unlike many gluten-free flour blends, this homemade flour has a pleasant, mild flavor that does not alter the taste of the finished product. It produces consistent results and can be used as a substitute for wheat flour.

This recipe is excerpted from Gluten-Free Breakfast, Brunch & Beyond.


  • 4 cups finely ground or stone-ground white-rice flour
  • 2 cups stone-ground brown-rice flour
  • 2 cups tapioca flour or tapioca starch
  • 1 cup potato starch (not potato flour)


  • In an extra-large bowl or container, combine the rice flours, tapioca flour, and potato starch. Whisk together until the ingredients are thoroughly blended. Use a large spoon to bring the flour from the bottom of the bowl up to the top and whisk again. Repeat a few times to make sure the flours are evenly distributed throughout the entire mixture.
  • Store the flour in an airtight container or zip-top storage bag at room temperature for up to 1 month. For longer storage, keep the flour in the refrigerator or freezer. Allow the flour to come up to room temperature before using.
  • Lightly stir the flour before measuring. Spoon the flour into the measuring cup and level off the top with a straight-edged utensil, such as the back of a knife.


Recipe from Gluten-Free Breakfast, Brunch & Beyond.


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Reviews (1 review)

  • chefdarlenesmith | 08/25/2014

    this is a very nice blend of gluten free flour. use for making cookies,quick bread etc..

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