Finding an affordable gluten free flour can be challenging. We’ve found the perfect solution! Make your own all-purpose mix with our gluten free flour recipe. Keep the gf flour mixture on hand to use in all kinds of gluten-free baking, including all of the recipes in our Dining on a Dime Cookbook: Gluten Free Dairy Free edition.
What Is Gluten Free Flour?
Gluten itself is a protein or group of proteins found in wheat and other grains. This protein acts as a glue, holding foods made from these grains together and giving them shape. Gluten-Free Flour is any flour mixture made without wheat or other glutenous grains. Barley, rye and some oats are other commonly use grains that have gluten proteins.
People with Celiac disease or anyone with gluten intolerance can make bread and baked goods using a gluten free flour mixture to protect their bodies from illness and unwanted reactions.
Where Can I Get GF Flour?
It is certainly getting easier to purchase ready-made gluten free flour in grocery stores in many areas of the United States. However, packaged goods come with a cost. Save money by making our gluten free flour recipe instead.
If time is of the essence, here are my favorite store-bought gf flour mixes in order of preference.
- Great Value GF All-Purpose Flour from Walmart. This is the cheapest gf flour I’ve found and it works well.
- Pamela’s Gluten-Free Artisan All-Purpose Flour. All of the Pamela’s brand products are excellent but pricy.
- King Arthur Gluten-Free All-Purpose Flour. A good runner-up if you can’t find one of the first two mixes.
Instead of paying the hefty price for any of these expensive flour mixtures, try making our gluten free flour recipe and keeping it on hand in your pantry.
Ingredients for our Gluten Free Flour Recipe
Tapioca Flour. A starch that improves the flavor and texture of gf baked goods.
Potato Starch. Starch works really well in baked goods to replace gluten because it is also a form of glue.
Corn Starch. Using a variety to starches improves the taste and texture of your gluten free baked goods.
Brown or White Rice Flour. Rice forms the base of most gluten free flour mixtures. If used exclusively it can give the baked goods a grainy texture, so that’s why we mix it with other flours.
Sweet White Rice Flour. Adds a touch of sweetness to your flour mix and improves the taste.
Xanthan Gum. A little xanthan gum improves the shape and texture of gf baked goods.
How To Make This Gluten Free Flour Recipe
The key to a really great gf flour recipe is using a blend of ingredients to balance the flavor and texture of your bread and baked goods. We love the ratio of ingredients in our recipe! All you have to do to make the recipe is mix all the ingredients together thoroughly and store them in an air-tight container. When you are ready to bake, you might give the mixture a quick stir since the different ingredients have varying weights and will settle over time.
Our recipe provides eight cups of flour!
Tips for Gluten Free Baking
- If you have the storage space you can double everything so that you run out less often.
- When baking, be sure to spoon the flour into your measuring cup and then level. Do not scoop the flour to measure it or you will end up with heavy baked goods instead of light and fluffy baked goods.
- Use this gluten free flour one-to-one in any of your family recipes to replace regular flour.
Recipes That Use Our Gluten Free Flour Mixture
I’m listing a few of my favorite recipes here, but honestly, your best bet is to purchase my Gluten Free cookbook. I’ve been gluten-free for ten years, and It has all of my favorite recipes, personally tested by me. You can use this gluten free flour recipe to make the flour for any of these recipes!
Gluten Free Brownies That Actually Taste Good! Fast and tasty (yes, Tasty!) brownies made with gf flour.
Gluten Free Pound Cake Recipe. Serve with macerated strawberries and whipped cream for a delicious dessert all year round.
Gluten Free Rolls. Perfect for Thanksgiving or any time you want homemade rolls on the table.
Buy my Dining On a Dime Gluten Free Cookbook
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Due to allergies to potatoes and other fruits/veggies/nuts&legumes, has anyone tried subbing coconut flour for the potato flour in this mixture before I go mad scientist on this mix? Thanks?
I know your question is old but I’m going to answer it. It’s potato starch, not flour, the two are very different things. I generally just split it 50/50 between cornstarch and tapioca or even use something else like arrowroot. The starches are pretty interchangeable but coconut would not be a good fit due to its water absorption properties.