All-Purpose Gluten Free Flour Blend Recipes & Information

Choosing an All-Purpose Gluten-Free Flour Blend

Choosing an all-purpose gluten-free flour recipe blend can be pretty intimidating. Don’t worry! Each all-purpose gluten-free flour recipe below can be used in any of my gluten-free recipes here on my blog and in My Gluten-Free on a Shoestring Cookbooks. They’re easy to make. All you need is a simple digital food scale and the simplest calculator you can find. The recipes are expressed in percentages, and you cannot make these blends accurately with volume (cups, tablespoons, teaspoons) measurements, as measuring by volume is incredibly imprecise and each flour has a different weight/volume.

Don’t want to build your own blend? Use Better Batter Gluten Free Flour everywhere my recipes call for an “all purpose gluten free flour.” You can purchase it on their website, and you’ll get the best price (by far) when you buy in bulk. You can also use Cup4Cup gluten free flour blend, but it is relatively high in starch and won’t produce best results in my recipes (and it’s very expensive). But it will still work anywhere my recipes call for an “all purpose gluten free flour.”

Want to build a blend but don’t want to do any math? Scroll down for a downloadable Excel file with a calculator for each blend!

For guidance on which of these blends works best in which of my recipes, I have spelled it alllll out here: Using the All Purpose Gluten Free Flour Blends.

But first! All of the art below can be pinned to Pinterest, for safe-keeping. That way you won’t forget where you put those gluten free flour blends when you’re fixin’ to bake. Now, here’s how to use these infographics:

How To Use the Infographics Below

To prepare each all purpose gluten-free flour blend below in whatever quantity you’d like, simply apply the various percentages listed for each component gluten-free flour to the total quantity, one by one. For example, if you wanted to put together 140 grams of flour (which is the proper measurement for “1 cup” of an all-purpose flour blend by volume in my recipes), using the Mock Better Batter Blend, here’s the math:

30% BRF = 30% (or 0.30) x 140 grams = 42 grams superfine Brown Rice Flour
30% WRF = 30% (or 0.30) x 140 grams = 42 grams superfine White Rice Flour
15% TS/F = 15% (or 0.15) x 140 grams = 21 grams Tapioca Starch/Flour
15% PS = 15% (or 0.15) x 140 grams = 21 grams Potato Starch
5% PF = 5% (or 0.05) x 140 grams = 7 grams Potato Flour
3% XG = 3% (or 0.03) x 140 grams = 4 grams Xanthan Gum
2% PPP =  2% (or 0.02) x 140 grams = 3 grams Pure Powdered Pectin

If you add up all of the numbers, it will equal 140 grams (go ahead and check!). So make as much or as little as you like. I generally make 10 cups at a time of my favorite blend (which at this point is the “Better Than Cup4Cup Flour Blend”).

**ETA: I added the High Quality Gluten Free Bread Flour Blend from GFOAS Bakes Bread to the Excel calculator worksheet!
**Reader Ryan Hunt
also provided us with this handy Excel document that does the calculations for you for most of the following blends, in case you’re math-phobic! Click “download” and save it to your own computer, then use it to do the calculations for you:

Download (XLSX, 15KB)

First, a mock Better Batter Gluten Free Flour:

Gluten Free All Purpose Flour Blend Recipe

Next, a mock Cup4Cup Gluten Free Flour:

Gluten-Free All-Purpose Flour: Mock Cup4Cup

Then, a tweaked version of Cup4Cup, which I affectionately call the Better Than Cup4Cup Flour (since I tweaked it so it’s even better than Cup4Cup, says me):

All Purpose Gluten Free Flour: Better Than Cup4Cup Blend Recipe

Finally, my basic, xanthan gum-free gluten free flour blend, which I like to use for delicate things like gluten free crêpes and gluten free pancakes, which do best without any xanthan gum at all:

The Myth of a Cup-For-Cup Gluten-Free Flour Blend

Gluten-free baking calls for gluten-free recipes. Plain and simple. There is no such thing as a cup-for-cup gluten-free flour blend that mimics conventional flour enough to be used in all of your conventional recipes. Even though some commercial blends may call themselves a cup-for-cup replacement for all-purpose wheat flour, a cup for cup gluten-free flour replacement for all-purpose wheat flour is a myth.

Now a commercially available high-quality all-purpose gluten-free flour blend? That’s an entirely different story. I thoroughly tested 4 commercial blends in 4 different types of gluten-free recipes. In the Gluten-Free Flour Blend Test, I tested Better Batter, Cup4Cup, Jules Gluten Free, and Tom Sawyer gluten-free flour blends in recipes for cake, pastry, yeast bread and cookies and scored them in each of 10 categories. Better Batter and Cup4Cup came out on top in every category, but the others still had something to teach.

Better Batter as Cup4Cup Hack

Nothing compares to the light and flaky gluten-free puff pastry that Cup4Cup makes. Since it’s such a spendy blend, I found a way to hack Better Batter gluten-free flour into a pastry flour, as another Cup4Cup alternative. Since Cup4Cup is a dairy-containing flour, I also created a dairy-free way to hack Better Batter into pastry flour.

Cake Flour

Gluten-free cake flour is easy, and really makes for a nice light cake.

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