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.
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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
- 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.
Simply add all of the ingredients to a large mixing bowl.
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.
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.
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.
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
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
Gluten Free All Purpose Flour Blend
Equipment
- 1 Whisk
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
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
Nutrition
1 cup Cathy’s Gluten-Free All-Purpose Flour Blend weighs 140 grams.
Jeannie says
What type of pectin powder do you use?
Cathy Brak says
I use Certo pectin crystals. That’s what has been available to me. I don’t think I have tried any others.
Rosemary Jenkins says
can I use psyllium husk in place of xanthium gum and
pectium
Cathy Brak says
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.