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Home » Recipes by Type » Recipes

Modified: May 6, 2025 Published: Jun 2, 2022· Cathy Brak · This post may contain affiliate links ·

Home » Recipes by Type » Recipes

Cathy's Gluten-Free All-Purpose Flour Blend Recipe

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Make this tried and tested Gluten-Free All-Purpose Flour Blend for convenience and for consistently great results! This particular flour mix is especially suitable for cakes, cookies, muffins, biscuits, bars, pancakes, and similar non-yeast recipes. It's like the Better Batter Original Blend, but less expensive!

Are you tired of wasting your time on gluten-free recipes that turn out bad? Let me explain what might be going on.

looking down into a large stainless steel bowl of flour with a whisk in it.
Jump to:
  • Flour Matters
  • Gluten-Free Flour Blends
  • Gluten-Free Flour Mix Ingredients
  • Instructions
  • Recipe FAQ's
  • Substitutions
  • Equipment
  • Storage
  • Top Tip
  • Recipes to Make with This GF All-Purpose Flour
  • Recipe

Flour Matters

The flour you use matters! That's why I've been listing the exact flours I use in each recipe I develop.

I believe that there isn't one single gluten-free flour that replaces wheat flour in all the things. We need to blend together a combination of flours to best replace the wheat that we're probably familiar with.

Gluten-Free Flour Blends

There are lots of gluten-free flours and lots of flour blends. Different gluten-free flour blends each use various ingredients in different proportions. One mix can vary wildly from another!

Some flour combinations work better for pie crusts, while others might be better in cake or bread. This is why I have been listing individual flours in my recipes. I simply haven't tested each recipe with all the gluten-free flour blends on the market!

Depending on where you live, you probably have access to different brands than I or other people have.

However, I also realize that measuring out several flours one at a time every time is extra work. That's why I'm sharing the recipe for this flour blend that you can mix together and keep on hand for whenever the baking mood strikes you.

This is the exact flour mixture that I'm using as I test recipes with Cathy's Gluten-Free All-Purpose Flour.

As time goes on, I'll be sharing more recipes that I have tested using this specific flour blend. If you have a special recipe request, please share it in the comments below. I'll do my best to accommodate!

Gluten-Free Flour Mix Ingredients

bowls of varying sizes with white gluten free flours in them.
  • White rice flour is not sweet rice flour. They are different.
  • Tapioca starch may also be called tapioca flour. They are the same thing.
  • Potato starch and potato flour are not the same. Pay attention to the different amounts for each.
  • Xanthan gum helps gluten-free baking to hold together in the absence of gluten.
  • Pectin helps your end product to retain moisture. Use the dry, powdered form here.

If you'd like to learn more about the characteristics of the individual flours, read my article on Gluten-Free Flours.

See recipe card for quantities.

Instructions

I highly recommend using kitchen scales to weigh out the ingredients. Weighing ingredients rather than scooping them with a measuring cup will give you more accuracy in your gluten-free baking. More accurate measurements will help you to achieve a better end result.

flours in varying shades of white in a stainless steel bowl.

Simply add all of the ingredients to a large mixing bowl.

whisk in bowl of flour.

Whisk them together until well blended. Then use in your favourite recipes.

Hint: Label and store your flour blend in a canister with a well-fitting lid or in a heavy-duty, zip-lock freezer bag.

banner with blueberry muffins to the left and text in remaining white space

Recipe FAQ's


What is gluten-free flour blend made of?

This gluten-free flour blend is made of white and brown rice flours, tapioca starch, potato starch and flour, xanthan gum, and pectin. Gluten-free flour blends can consist of a wide variety of different gluten-free flours, including nut flours or bean flours. For this reason, it's important to use the specific flour blend that your recipe has been tested with.

What do you add to gluten-free flour to make it bind?

It's gluten that makes wheat-based baked goods hold together. In the absence of gluten, xanthan gum or guar gum is added to gluten-free flour to make it bind. Xanthan gum is better for baking, while guar gum can be used in cold food.

Substitutions

I have done a cost comparison. You'll save money by making this flour blend rather than buying a ready-made one. However, if you really don't want to make your own, Better Batter Original Blend is the one that most closely resembles this recipe.

Naturally, prices will vary depending on where you buy your ingredients. When I price out Better Batter Original Blend and each of the ingredients in my blend all from the same source in Canada, Cathy's Gluten Free All-Purpose Flour Blend costs almost 50% less than the Better Batter Original Blend.

For more money-saving tips, read The Affordable Gluten-Free Diet.

closeup of white flour with a whisk in it.

Equipment

You'll need a large mixing bowl and a whisk to make your flour blend.

I recommend using kitchen scales to weigh out the ingredients rather than measuring by volume with measuring cups. You can purchase kitchen scales very inexpensively, and they are handy for weighing all sorts of things.

Storage

Store your gluten-free all-purpose flour mix in an airtight container. You can keep it at room temperature if you'll be using it regularly. If you want to keep it fresh for a long time, put it in the freezer.

Top Tip

While I recommend measuring by weight, I've also included a volume (cups) version. Click on US Customary in the recipe card.

Recipes to Make with This GF All-Purpose Flour

  • slice of gluten free lemon cake with lemon curd filling and cream cheese frosting on white plate garnished with raspberries and blueberries
    Gluten Free Lemon Cake Recipe
  • closeup of a slice of two-layer vanilla cake with strawberry filling, while frosting, and sliced fresh strawberries on top.
    Gluten-Free Vanilla Cake Recipe
  • two pieces of crispy, golden-browned battered fish on a black plate with a wedge of lemon and a lettuce leaf.
    Gluten Free Fish Batter Recipe
  • biscuit on white plate split open with butter and red jam on it.
    Gluten Free Biscuits Recipe
  • Gluten-Free Pound Cake
  • Gluten-Free Zucchini Bread Recipe
  • Herb-Flavored Gluten-Free Drop Biscuits
pink bar with text.
If you would like to make a larger batch, simply click on the number of Servings in the recipe below. A slider bar will appear, and you can adjust it to your liking. 

1 cup of Cathy’s Gluten-Free All-Purpose Flour Blend weighs 140 grams.

Recipe

looking down into a large stainless steel bowl of flour with a whisk in it.

Gluten Free All Purpose Flour Blend

This is a flour blend for you to make yourself and use in recipes that call for gluten free all purpose flour. It's especially suitable for cakes, cookies, bars, muffins, pancakes, and other non-yeast recipes.
4.67 from 3 votes
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Course: Mixes
Cuisine: American, Canadian
Diet: Gluten Free
Keyword: flour blend, flour mix, gluten free flour
Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
Servings: 1396 grams
Calories: 596kcal
Author: Cathy

Equipment

  • kitchen scales
  • 1 large mixing bowl
  • 1 Whisk
Prevent your screen from going dark

Ingredients

  • 400 g white rice flour
  • 400 g brown rice flour
  • 200 g tapioca starch
  • 200 g potato starch
  • 70 g potato flour
  • 25 g powdered pectin
  • 2 tablespoons xanthan gum
US Customary - Metric

Instructions

  • Add all ingredients to a large mixing bowl. Whisk them together until completely combined.
  • Store the flour blend in a closed container at room temperature to use as needed.

Notes

While I have given the option for you to measure in volume (cups), I strongly recommend clicking on the Metric option and using kitchen scales for the most accurate results.

Nutrition

Serving: 1cup | Calories: 596kcal | Carbohydrates: 135g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 174mg | Potassium: 542mg | Fiber: 10g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg

1 cup Cathy’s Gluten-Free All-Purpose Flour Blend weighs 140 grams.

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Reader Interactions

Comments

  1. Jeannie says

    February 02, 2024 at 2:31 pm

    What type of pectin powder do you use?

    Reply
    • Cathy Brak says

      February 02, 2024 at 3:19 pm

      I use Certo pectin crystals. That’s what has been available to me. I don’t think I have tried any others.

      Reply
  2. Rosemary Jenkins says

    November 24, 2023 at 10:53 am

    can I use psyllium husk in place of xanthium gum and

    pectium

    Reply
    • Cathy Brak says

      November 26, 2023 at 9:13 am

      That's a good question, Rosemary. While I am working on more recipes with psyllium husk and psyllium husk powder, I have not tested it in this particular one. Psyllium husk is better for yeast bread recipes than for cakes, cookies, and things of that nature. However, if you really want to try it, I think that 7 tablespoons of psyllium husk would be a good place to start. You may find that you'll need more liquid than your recipe calls for. You will also need to let the batter sit for awhile before baking.

      Reply
4.67 from 3 votes (3 ratings without comment)

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