All Purpose Gluten-Free Flour Blend
First of all, let me warn you. There is NO gluten free flour blend that will work perfectly in every single recipe. Undoubtedly, some uses will require tweaking BUT for MOST situations my All Purpose Gluten-Free Flour Blend is where I start from for my own gluten free recipe development. Like my (coming soon) Cast Iron Butter Drop Biscuits recipe that many of you saw a sneak peek on my Instagram-Story this week and I always use this blend for thickening gravy (hint, hint; perfect for tomorrow’s big Thanksgiving Day gravy celebration!) and as a light breading for chicken wings.
The best part is that my All-Purpose Gluten Free Flour Blend only takes 3 ingredients. 3 easy to find, common ingredients. And you don’t have to weigh out precise ratios, it’s very flexible and adaptable, just scoop up the flour in your measuring cup and swipe off the excess.
But I do recommend using your sifter to combine all the flours a little better and break up any lumpy things.
And store it in an airtight container for MONTHS… one batch of this recipe yields 8 cups of Gluten Free Flour.
I only have one request…. please… oh, pretty please.. don’t comment or email me asking for substitutions for these ingredients. I’ve worked on this blend for a long time and have no desire to test it using what you prefer. YOU ARE WELCOME TO CREATE YOUR OWN BLEND.
This isn’t me being rude, it’s me being honest.
The most frustrating part of what I do, is the constant drove of emails asking me to modify recipes based on what “they” have in their pantry. What you have in your pantry isn’t always going to work. I’m sorry to break the news to you.
You CAN use brown rice flour 1:1 or in part for the white rice flour, but it will be more of a whole-wheat flour and you may find it causes digestive issues (long story but CLICK HERE to learn why I don’t eat Brown Rice) And generally you can use Corn Starch/Arrowroot/Potato/Tapioca Starch in place of each other but I would NOT use all tapioca, it will be stringy and gross.
As I’m typing this, I finished tested yet another recipe with this All Purpose Gluten-Free Flour Blend, it’s a new version of my cast iron butter drop biscuits, only they are an eggy garlic version. And they are pretty awesome and coming your way in early December….. now excuse me while I enjoy my carb coma…
- 4 cups white rice flour
- 2 1/2 cups Tapioca Starch
- 1 1/2 cups organic potato starch
- Combine all ingredients, for best results use a sifter. Store in an air tight container and use in place of all purpose flour 1:1 in your favorite recipes.
It might have only 3 ingredients but there is nothing healthy about starches – 3 of them at once – gluten free doesn’t need to be unhealthy. – why not add some milk powder or whey isolate to increase the protein (and get better baked goods at the same time. I only eat bread and baked goods occasionally now that I am gluten free because I refuse to eat unhealthy food.
Hey Miriam – I appreciate your comment however, everyone’s WOE doesn’t match with yours, so pushing what works for your body onto others is totally not cool. People come here from many different stages of evolution. I was in your shoes before, I understand you’re passionate about your POV but I mean this with complete sincerity, leave the holier-than-thou attitude at home. If a recipe doesn’t work for you, move on. If you think your voice is important, start your own blog and preach, but getting on your soapbox here is NOT welcome. Just keep in mind, I don’t think whey protein or milk powder is healthy.
Every single recipe and food can be picked apart by someone and deemed unhealthy… if you disagree just move on.
If someone who NEEDS to remove gluten from their diet, of course I’d rather them eat broccoli than biscuits, however many people aren’t there. I’m here to help them make the steps they need to make PROGRESS. I’m certainly not going to bash them for taking steps in the right direction.