Gluten-free Flour Mix
Choosing an All-Purpose Gluten-Free Flour Blend
Choosing an all-purpose gluten-free flour recipe blend can be pretty intimidating. Don’t worry! Each all-purpose gluten-free flour recipe below can be used in any of my gluten-free recipes here on my blog and in My Gluten-Free on a Shoestring Cookbooks. They’re easy to make. All you need is a simple digital food scale and the simplest calculator you can find. The recipes are expressed in percentages, and you cannot make these blends accurately with volume (cups, tablespoons, teaspoons) measurements, as measuring by volume is incredibly imprecise and each flour has a different weight/volume.
Don’t want to build your own blend? Use Better Batter Gluten Free Flour everywhere my recipes call for an “all purpose gluten free flour.” You can purchase it on their website, and you’ll get the best price (by far) when you buy in bulk. You can also use Cup4Cup gluten free flour blend, but it is relatively high in starch and won’t produce best results in my recipes (and it’s very expensive). But it will still work anywhere my recipes call for an “all purpose gluten free flour.”
Want to build a blend but don’t want to do any math? Scroll down for a downloadable Excel file with a calculator for each blend!
For guidance on which of these blends works best in which of my recipes, I have spelled it alllll out here: Using the All Purpose Gluten Free Flour Blends.
But first! All of the art below can be pinned to Pinterest, for safe-keeping. That way you won’t forget where you put those gluten free flour blends when you’re fixin’ to bake. Now, here’s how to use these infographics:
How To Use the Infographics Below
To prepare each all purpose gluten-free flour blend below in whatever quantity you’d like, simply apply the various percentages listed for each component gluten-free flour to the total quantity, one by one. For example, if you wanted to put together 140 grams of flour (which is the proper measurement for “1 cup” of an all-purpose flour blend by volume in my recipes), using the Mock Better Batter Blend, here’s the math:
30% BRF = 30% (or 0.30) x 140 grams = 42 grams superfine Brown Rice Flour
30% WRF = 30% (or 0.30) x 140 grams = 42 grams superfine White Rice Flour
15% TS/F = 15% (or 0.15) x 140 grams = 21 grams Tapioca Starch/Flour
15% PS = 15% (or 0.15) x 140 grams = 21 grams Potato Starch
5% PF = 5% (or 0.05) x 140 grams = 7 grams Potato Flour
3% XG = 3% (or 0.03) x 140 grams = 4 grams Xanthan Gum
2% PPP = 2% (or 0.02) x 140 grams = 3 grams Pure Powdered Pectin
If you add up all of the numbers, it will equal 140 grams (go ahead and check!). So make as much or as little as you like. I generally make 10 cups at a time of my favorite blend (which at this point is the “Better Than Cup4Cup Flour Blend”).
First, a mock Better Batter Gluten Free Flour:
Next, a mock Cup4Cup Gluten Free Flour:
Then, a tweaked version of Cup4Cup, which I affectionately call the Better Than Cup4Cup Flour (since I tweaked it so it’s even better than Cup4Cup, says me):
Finally, my basic, xanthan gum-free gluten free flour blend, which I like to use for delicate things like gluten free crêpes and gluten free pancakes, which do best without any xanthan gum at all: