Erika's All Purpose Gluten Free Flour Mix Recipe - The BEST Gluten Free Flour Mix that whips up in less than 5 minutes!  Use Cup for Cup in many of your favorite recipes.

Erika's All Purpose Gluten Free Flour Mix Recipe

Bag (24 oz or 4.25 Cups) Brown Rice Flour

Bag (24 oz or 4.25 Cups) White Rice Four

Bag (24 oz or 4.25 Cups) Sweet Rice Flour

Bag (20 oz

TBSP (0.8 oz) Xanthan Gum

Pour all of the ingredients into an extra large bowl and mix until well incorporated &#8211; this will take about 3-5 minutes with a whisk. Do not skimp on the mixing&#8230; otherwise, the ingredients will not be blended appropriately and will not achieve the same results.

Store flour in an airtight container. My favorite storage jars are these 5L Glass Jars with Snap Lids &#8211; they fit a batch of this flour perfectly!

STORAGE

Thank you for the gluten free recipe.  I have learned gluten free baking because gluten free baked goods tend to be expensive.  Keep up the good work.

Hi Nora,

Yes, that is correct.  A cup of Tapioca Starch weighs less than a cup of the other flours.

The Bob’s Red Mill packages are a convenient way for me to combine flours without having to weigh the ingredients out each time. However, here are the weights per cup of flour: The Brown Rice Flour, White Rice Flour & Sweet Rice Flour all weigh 160 grams (approx 5.65 ounces) per cup, but the Tapioca Flour only weighs 120 grams (approx 4.24 ounces) per cup.

Hope that helps… God Bless! =)
~Erika

Hi Elaine,

 I don't know if it will work for you, but many people have used Guar Gum in place of the Xanthan Gum.  However, they both can behave differently depending on what you're going to use it for.  Here's a great explanation, along with suggested amounts from Bob's Red Mill:  https://www.bobsredmill.com/blog/recipes/guar-gum-vs-xanthan-gum

Hope that helps! =) God Bless,
~Erika

Used this recipe today... my cookies came out perfect! Thanks!

Hi Cali,

This is a great question & one that is hard to answer without knowing which type of recipe you’re thinking of modifying. With Gluten Free baking, sometimes it’s a lot of trial and error before you find the perfect ratios… Other-times (like with Cookies, Waffles, Pancakes) the recipes don’t need any additional adjustments. It also greatly depends on whether you will be cooking with eggs or a substitute. I’m sure as you familiarize yourself with more recipes, you’ll get a feel for it too. =)

Thanks so much for your sweet comment! I’m so thrilled to hear that you enjoyed the gluten free bread recipe – the cinnamon, sugar layers with frosting sounds delish right now!

God Bless!
~Erika

Hi Joy!

I love your comment so much! =) Unless I'm cooking for other Gluten Free people, I wait to tell them after they've eaten to tell them it was Gluten Free - Many times I don't have to say anything at all, because they don't know the difference.  And, from one Italian to another, I can tell you that those had to be some really good cream puffs to 'fool' your guests - Good job!  If it's not a secret family recipe please share the recipe.

God Bless!
~Erika

This is amazing flour.  Thank you for sharing.  I am learning to cook with out gluten.  Today I made tortillas.  I used to make them by guessing the measurments.  This was a bit of a challenge.  I used 2 cups of your flour, 1 teaspoon of baking poweder, 1 1/2 tablespoon of Coconut oil in solid form.  I mixed the all together till a bit crumbly then added about 1 1/2 cup of warm water.  mixed very well should not be sticky.  I rolled to a cylinder then cut in half, several times till you have 8-10 slices then roll in a circle and roll out and place on a hot pan.  They were a bit tougher and crackery but still very good.  .  I hope it is okay to share reciepes like this.

Hi,

I've tried this mix from Montreal. I was not able to find "sweet rice flour" in the grocery, but, I've learned it is called also "glutinuous rice flour" which is apparently the same thing. It is in chinese groceries. It would be great to add it in the recipe because I was not willing to do this recipe until I've learned what it was.

I did chocolate cupcakes, it was perfect. And I used it for pancakes, it taste same as regular flour.

Thank you for this mix, It makes cooking easier :)

Catherine

What could I substitute for the xanthan gum. I can not have it,
Any suggestion would be great.

Erika I want to Thank You. While I have been baking for over 50 years I never had a reason to even think about Gluten free until 3 months ago when we started raising our almost 4 year old Autistic Grandson. I had no idea how to make food that was both delicious and healthy for his diet but You have been a place I can go to find recipes that meet his needs. He has grown 2 inches and put on 10 pounds so quickly, his speech is improving and so is his behavior. We are not young but we are his best hope right now with your help so again Thank You               PS any advice on potty training .....LOL

Erika thank you for sharing this flour blend. My daughter has a newborn and had to go GF.  I've been experimenting with different recipes for her and just want to say that I love your blend the most.  Ive shared it with others on my post,https://www.gullycreekcottage.com/best-ever-gluten-free-carrot-muffins/
Thank you again and I'll stop by often to see what else you're cooking up!

My husband and I love your Gluten-Free All-Purpose Flour Mix.

The only difficulty we have is that our breads seem to settle as they bake (the loaves are moister on the bottom than the top and the heavier ingredients, like zucchini, seem to migrate more to the bottom of the loaf).  I thought this might be due to our measurements of the flours being a bit "off".

The flours we purchase (sometimes Arrowhead Mills and sometimes Bob's Red Mill), the volume per weight is different from what you specify in your recipe..

As an example with our flours, this is how it breaks down:
Brown Rice Flour 24oz=4.75 cups (greater volume than you state)
White Rice Flour 24oz=4.75 cups (greater volume than you state)
Sweet Rice Flour 24oz=4.25 cups (as you state)
Tapioca Flour 20oz=5.75 cups (greater volume than you state)

Should we be following your recipe using the number of ounces of each flour or the volume?

Leslie

Hi EriKa
Thank you so much for the recipe.
It's a great help you did to me.
My girls love baked food and I was looking for a gluten-free all-purpose flour and found your recipe.
Thanks 
Mamta

i think this recipe is good overall but w/ some caveats, i used the exact same ingredients and the first time i mixed it all, i mistakenly poured the xantham gum, all of it into the mix. i was so pissed thinking i ruined the recipe, so i painstakingly tried to take the xanthum gum out w/ a spoon and it helped that the xantham is kinda yellow and the rest of the flours were white....anyways everything still came out well, i made crackers, pizza crust and sweet potato flatbread just fine w/ that altered recipe.
 so about that sweet potato flatbread which is just sweet potato and this flour made in flatbread,....i made a new batch and did the correct amount of xantham gum....the flatbread came out like flat hard rocks!! what happened? it was the xantham gum. so i went and poured 3/4 of the bag into the mix and and yeah my flatbread came out nice and fluffy as usual....it kinda sucks about the xantham gum cuz it costs like $10-15 a small bag....oh well, just for anyone who ever had this problem

Has anyone tried making cinnamon rolls with the wonderful flour mix?

I have Celiac disease and really miss cinnamon buns and chocolate chip cookies. Will this recipe work for those? Thank you

Hi ERIKA,
i love your flour mixture and your gluten free bread.  i found out i have celiac's and i now feel like i am eating real bread again with your recipes.  i also have a question for you on your flour mixture  i am trying to convert one of my favorite recipes but do not know how much  Xanthan Gum to add or if i need it.  my recipe calls for 5 cups of flour  i am making some cinnamon  rolls that i had fallen in love with even though they had made me sick which turned out to be because i have celiac's.  
thank you so much for coming up and sharing your recipes.
karen

Thank you SO much for this! I can replace regular flour in any recipe with this and it turns out perfect! Most of the time my family has no idea... I love this! I now have so much freedom in baking! And your sandwich bread is THE BEST EVER!!! I cannot keep it in my house long enough to see how long it lasts!

Hi Erika!
I just wanted to tell you I have been using your gluten free flour recipe for over a year now(I'm allergic to tapioca so I followed your advice with the potato starch).  I can no longer use or eat at least 98% of gluten free products because of my allergy, and I was so depressed that I would have to setup baking.  Enter your flour-It is the best, most versatile flour I've ever used!  I always all my life even becoming gf baked requested items for family and friends (I make gluten free muffins, cupcakes, and cakes for up to 250 people at a time)and find I could continue with good gf flour mixes.  None of these people are gluten free, but they request my gf baked goods.  I usually used KA but when I ran out I decided to try this flour and make from scratch.  My first were cupcakes, and everyone raved on how seriously moist they were, finishing them of before the KA ones.  Now just this week I made 125 muffins(cranberry white chocolate, blueberry, and pumpkin), half of them with your flour, and they were snapped up so fast I almost didn't get one for myself lol! A dozen of the others are still left, but none made with your flour.  No one can believe they are gluten free, and my son says they are the best.   I have told all my gluten free friends that they need to use this flour; pancakes, muffins, breads, breading, whatever!  I experiment happily now.  Thank you for all your hard work(and my family thanks you too❤)

Oh my heavens.  THANK YOU for posting this recipe.  We just found out my 13 year old daughter is extremely allergic to gluten. Her bloodwork came back off thr charts. My father in law has celiac so I have always cared to his diet when they come for visits.  My daughter loves to bake so this new diet restriction was hard for her to deal with.  Her and I happened upon your blog for the soft gf sandwich bread.  From there I found your gf flour mix recipe.  I decided to give it a try.  I bought most of the ingredients- at the asain grocery store (way cheaper). Last night I used your flour mix in place of regular flour in my banana bread/ muffin recipe.  HOLY SMOKES. You cannot tell the difference in taste, texture, density...... wow we were jumping for joy.  This morning I made your soft gf sandwich bread recipe.  For the sweetener I used agave. I am blown away at how good this bread is.  The crust isonthe chewy side (my favorite) and the inside is soft. You literally can't tell the difference.  I've shared your link with several friends and have even delivered samples of my banana muffins and slices of bread.  I never thought I'd be excited to turn my home into a gf home.  THANK YOU SO MUCH!

Hi Erika, I have your flour mix and like it a lot.  My friend asked me to bake Gluten free Biscotti with almonds. I can use eggs but dairy free butter.  Do you have a recipe you can share for this type of biscotti please?  Thank you!

I made this recipe twice now, and am really glad I found it.  I made your bread and it was delicious.  I also made the oatmeal cookies, banana bread and chocolate chip cookies.  Thank you so much for doing all the hard work and tweaking the recipe for us.  Susan

I thought I'd made a brilliant discovery in this recipe, but I've been disappointed.  I'd be glad if somebody could tell me why this recipe isn't working for me.  I've made it a few times, following it exactly.  If I do use it one-for-one in place of regular all-purpose flour in my baking, everything comes out really dry and crumbly, so now I try to reduce the amount of flour some, and that helps, but it's very random.  And the flour itself is a bit grainy.  This has been my first go-to for gluten-free cooking, but I don't think I can adapt it well enough to continue. When this batch is finished, I'll be trying something else.   I've been using Bob's Red Mill brand of rice &amp; tapioca flours, btw.

Amazing. Thank you for sharing -- this is my new go-to GF flour mix!

I'll chime in here 10/2019 to say I used this in a pie tart recipe and it was indeed stellar.  Most of my gf baking has tasted so bad (like cooking with talcum powder and chalk!) that I'd given up baking.  My crust came out great, even without an egg.  And I didn't have white rice flour so I just doubled the brown rice, and the rest as written.  Thank you!

Hi Kim, Your sandwich bread is the best I've ever had. I could eat a whole loaf in one sitting! I'm mixing up another batch of flour and noticed the discrepancy in the oz per cups. The tapioca is 20 oz or 4.5 cups but the other flours are 24 oz or 4.25 cups. Shouldn't the tapioca be less than 4.5 cups for 20 oz? I can't remember what I did the last time. Could you clarify this for me please? I'm craving my new found bread. Thank you!

Hi Shannon - I've been using this wonderful recipe for years. Have you found any reason to tweak it? Also, has anyone tried making cinnamon rolls with it?

so easy to make and so versatile! thanks for sharing. I love that it doesn't call for bean flours, which causes a strange small and flavor.

I became gluten free recently.   This recipe is a blessing for me.    It means that I am not missing out on my favorite breads, cakes, and cookies.  👍🥰

Hey Shannon,
I like your blog. Thanks for the things you have shared!

This is great recipe. I made it and my family loved it. I hope you can post more useful blogs. Thanks you!

I have been looking for a good GF flour recipe.  Thanks for sharing.  The photos are very helpful.

👍👌 thanks for sharing the recipe.  It is so  difficult to find gluten free products.... doing it yourself is one way to go

This is the BEST gluten-free flour recipe! I have made this for years. I grt all the flours at Vitacost. It's time for baking, fall is here! Have made cookies, pumpkbread, banana bread, pancakes, waffles, etc... totally recommend it; my kitchen is GF. Thank you so much for your wonderful recipe! God bless you and your works!

Hi, Erika~

I'm so glad I found your site! I have an extreme Latex allergy that has expanded into a rather extensive food allergy list over my lifetime. I can no longer eat any grains except rice, corn, &amp; oats. Your recipe for Gluten-Free flour gives me hope that I can still bake &amp; enjoy breads, cakes, &amp; cookies~ THANK YOU SO MUCH!!! :D

Hi Erica, 
I just came to know a few day back that I am allergic to glutenous food. This recipe has come across as a life saver! Thanks! And I am you knew subscriber. Good luck.

Thanks for sharing this information . iwill defitatley  send this link to my sister

https://content.jwplatform.com/videos/QcmLfcv2.mp4

The perfect All Purpose Gluten Free Flour Mix Recipe. Smooth Texture. Use Cup-for-Cup for delicious gluten free baked goods, soft breads, pie crusts & more!

erika's all purpose gluten free flour mix recipe

Prep Time: 5 minutes

Total: 5 minutes

Servings: 18

Author : Erika

Ingredients

Instructions

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