All-Purpose Gluten-Free Flour Mix
  • CourseBreads, Few Ingredient Dishes, Gluten-Free, Grains, Healthy, Paleo, Quick & Easy, Vegetarian
  • CuisineAmerican, Uncatagorized
Servings Prep Time
42ounces (9 1/3 cups) 10minutes
Servings Prep Time
42ounces (9 1/3 cups) 10minutes
  1. 1. Whisk all ingredients together in a bowl. 2. Store in a sealed container in the refrigerator or freezer (bring to room temperature before using in a recipe). Store up to 3 months in the fridge. 3. Stir before using.
  2. This recipe should make enough for you to create 3-4 of your favorite recipes.
Recipe Notes

Recipe Credit:  Alison from

Notes:  This recipe calls for potato starch, not potato flour.  Please note the difference.  Tapioca flour and starch can be interchanged, but not potato.  America’s Test Kitchen recommends purchasing Bob’s Red Mill rice flours to retain consistency.  All flour brands are processed a bit differently and can impact the final results of your baked goods.

Substitutions:  Don’t do well with rice flour?  Want to add some fiber and nutritional value by adding a whole grain? It’s easy!  Just remember to keep these ratios: 40% whole grain flour to 60% white flour/starches,  like Teff flour.