How to make Your Own Gluten-Free All-Purpose Flour that works every time
It took me months of trial and error to develop this gluten-free all-purpose flour mix (above right). Since then, I’ve tested a bunch of store-bought flour mixes, and mine still outperforms them in terms of flavor and texture.
Now I’m going to get technical for a minute. When making your own, in my experience, the classic ratio that mimics regular unbleached all-purpose flour is 60 percent grain flour (white rice, brown rice) and 40 percent starch (tapioca flour, potato starch). If you decide to use a gum, which I recommend, since it helps with overall texture, add about 1/2 teaspoon xanthan gum or guar gum per 1 cup flour blend. My flour blend is an old-school mix of white starches, but if you want to add more fiber, replace the 6 cups white rice flour with half white rice flour and half brown rice flour.–Silvana Nardone
This gluten-free all-purpose flour works in place of all-purpose flour in just about any recipe. Cakes. Bread. Coatings for fried chicken or fish.
In a large resealable container, whisk together all the ingredients. Use when all-purpose flour or gluten-free all-purpose flour is called for in any recipe. The flour will keep, covered, in a cool, dry place or in the fridge for up to 6 months.