Kim’s Gluten Free All Purpose Flour Blend is perfect for cakes, cookies, quick breads, and anything else you’d want to make gluten free!
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When I first found out I had celiac, my mom bought me a bag of Cup4Cup flour and the first thing I ever made gluten free was cornbread. It was okay, but I thought it could have been better if the flour blend wasn't so gritty. So I tried another blend, and another, and what I began to realize is there is no blend out there that actually works the way I wanted it to.
So that's when I started trying out recipes already created by other bloggers. And while some were promising, none of them were quite what I was looking for either. So I created my own all purpose flour blend. I think you'll see, like many others before you, that not only does this flour blend work as well as regular (wheat) flour, in some of your recipes it might even work better.
Here's What You'll Need To Get Started
- White rice flour -- not just any white rice flour. In order for the mix not to be gritty, this flour needs to be superfinehttps://amzn.to/3SEJJmi. This brand of ultrafine also works well.
- Cornstarch -- see substitutions below for corn allergies.
- Nonfat dry milk powder -- see substitutions below for dairy allergies.
- Potato starch -- unfortunately, there is really nothing that works the way potato starch does so I don't have a substitute for nightshade allergies.
- Xanthan gum -- this is absolutely necessary to achieve proper binding characteristics.
How To Make Kim's Gluten Free All Purpose Flour Blend
Are you ready for this? Here's the lengthy process for making ALL of my flour blends: weigh everything into a container, put the lid on, and shake it up. A good whisk afterwards and you're done! It's that easy, you guys!!
Why Is This Flour Blend Recipe In Grams And Not Cups?
I developed my blends in grams because it’s so much more precise AND unbelievably easy to weigh ingredients than to measure by volume. My blends don’t translate very well to cups. I sure don’t have an 18th of a cup measurement, do you? I strongly suggest you invest in a scale (they’re very cheap) and weigh your ingredients–you’d be surprised at how easy it is and you’ll most likely never switch back.
Isn't It Cheaper To Use A Store Bought Blend?
I feel my own blends work best in my recipes, and are also so much cheaper than spending a fortune on a tiny bag of gluten free flour at the store. HOWEVER, for some of the recipes on my blog, a store bought blend may be substituted (I will state this in the individual recipe).
Cup4Cup, for instance, is a great store bought blend that can be used for most of my cake and cookie recipes and anything that is NOT bread. To be honest, though, I think it has a little bit of a gritty texture. But it will sub fine in some of my recipes. Again, check each individual recipe for indications of this.
Substitutions
- Superfine white rice flour -- I've successfully substituted Viddie's ultrafine white rice flour as it has a very fine texture as well. These are currently the only two white rice flours I recommend. Also, I would not suggest using brown rice flour in place of white rice flour. If you want to make a healthy-ish gf flour blend, check out my Multigrain Flour Blend.
- Cornstarch -- try arrowroot powder.
- Tapioca starch -- I know of no great substitute for tapioca starch.
- Nonfat dry milk powder -- I have successfully substituted coconut milk powder and soy milk powder in this blend with great results.
- Potato starch -- Again, there is no great substitute for potato starch.
- Xanthan gum -- There is no substitute for xanthan gum. Psyllium husks do not work exactly the same.
What Can I Make With This Flour Blend?
There are so many baked goods that can be made with my all purpose gluten free flour blend. Cakes , cookies, pie crusts, muffins, bars, crackers, pancakes, you name it!
You can also coat chicken with this flour blend, such as in my Chick Fil A Gluten Free Copycat Recipe and my Gluten Free General Tso's Chicken. And don't forget about pastries. My Gluten Free Crescent Roll Dough, Gluten Free Churros, and Gluten Free Cannoli all use this flour blend and you'd never know any different.
Here's just a handful of MY personal favorite recipes using my gluten free all purpose flour blend:
- Gluten Free Chocolate Chunk Cookie Cakes
- Perfect Gluten Free Pound Cake
- Ultimate Gluten Free Chocolate Cake
- Gluten Free Sugar Cookies with Endless Variations
- Perfect Gluten Free Chocolate Chip Cookies
- Gluten Free Biscoff Style Cookies
- Gluten Free Any Fruit Crumble
- Heavenly Gluten Free Napoleon
- Amazing Gluten Free Apple Pie
- Gluten Free Pizza Hot Pockets
Can I Substitute This Flour In Any Recipe?
While this all purpose flour blend cannot be substituted in breads (see Kim's Gluten Free Bread Flour Blend for that), readers like yourself have had great results when substituting this flour blend in several of their own recipes.
Please note, however, that most gluten free flour blends absorb more liquid than their wheat flour counterpart. Therefore, you may need to increase the wet ingredients in your personal recipes by a small amount. While I can't help everyone individually with their own recipes, I would start by increasing the wet ingredients by 60ml.
Kim's Gluten Free All Purpose Flour Blend
Equipment
Ingredients
- 336 grams superfine white rice flour
- 126 grams cornstarch
- 105 grams tapioca starch
- 98 grams nonfat dry milk powder
- 21 grams potato starch
- 14 grams xanthan gum
Instructions
- Combine all ingredients in an airtight container and whiskwell to fully incorporate. (I like to put the lid on and shake it several times as well).
- For larger amounts, simply slide the serving amount slider to the right to get the proper amounts for each flour component (I make 2.8kg at a time).
- Store in airtight container in a cool, dark pantry or closet. This mixture will keep for up to three months if well sealed.
Kymm says
I want to know how to make a dairy-free blend too!
Kim says
Read through the recipe post (above the recipe card). There are substitution suggestions.
Mary Lynn says
Hi I don't think I will be able to find a gluten free blend of flour could I just use gluten free flour for the ladyfingers??
Kim says
I'm not following what you're asking. You can use my gluten free flour blend recipe or try a store bought variety, although please note I have not tested any of my recipes with a store bought blend.
Anna says
What can we replace the whey protein with if there is a dairy allergy in the family? Thank you!
BTW: My GF- child is THRILLED I found your flour blend. I've made pasta, sourdough, and sandwich bread and its DELICIOUS even for the non-GF family members. Thank you so much!
Gretchen French says
Is there a way to convert the all purpose to the bread flour?
Kim says
There is not.
Andrea says
Hi Kim, I was wondering if I could use oat milk powder instead of the milk powder? I wouldn’t mind the coconut milk powder but my family is not a fan. Due to my Hashimotos I was told to stay off of any soy products so I can’t sub for that. I also have psoriasis and read that a gluten-free and dairy-free would be good.
Kim says
You could try it. I didn't even know they made oat milk powder.
Fran says
Can I substitute whole milk powder for the non-fat milk powder. Will the fat content have a negative effect?
Taylor Wandtke says
Amazing blend. I got everything nearly to a tee, just using coconut milk powder which has been nice so far, and a pea protein for the bread blend.
I ran a little bit of math, and here is what I am seeing.
I spent about $215 on flour products for what I felt was reasonable to keep in storage and trying to keep good ratios for what is used more or less. That gave me what I calculated to be 10 (rough average) individual recipes of each type of flour blend (the all-purpose blend and the bread blend).
With 20 total recipes of 700 g blends, I reasoned I could make 30 meals (at $5.39, according to the ingredients I bought) and 15 desserts (at $3.59 (only referring to flower usage)).
I am curious about your bulk solutions, specifically with the superfine white rice flour, as I added the $15 in shipping from Authentic Foods to my total costs (I decided on buying 4 bags of 3 lbs from them to start).
This looks like a long-term solution for my wife and me. She has celiac and that has made it difficult for me to enjoy things I survive off of and leaves her with few options; it has been a lose-lose the past 4 months.
Your blends and recipes seemed like the step to take for something we could enjoy, and I have no regrets. The tortillas were the first recipe we made and it was worth it, even if we decided to stop there and only make gf tortillas forever.
Thanks for the help in the recipes and finding alternatives!
Tara says
I am allergic to potato. What would you recommend as an alternative to potato starch (not coconut flour). I have a friend allergic to that so I try not to use it either.
Laura Burke says
I’ve used cassava before and it was perfect
HB says
My whole family-whether gluten free or not—LOVED the recipe for the creamy basil biscuits using this flour blend for Thanksgiving dinner! Trying to make it again today but realizing I’m basically out of the superfine white rice flour. I have a bag of superfine sweet rice flour—any chance that might not mess it up too much? 😅
Kim says
So glad y'all loved them!
I'm honestly not sure. It is a slightly different texture. The only way to know is to try it I guess!
Randi says
Hi, Kim.
I love your flour blends. How many grams do you get per cup? I like baking by weight rather than volume and I'm not always using your recipes.
Thank you, Randi.
Kim says
140 grams
Susan A Huff says
I need to substitute arrowroot for the cornstarch in your GF AP Flour Blend as my son is sensitive to some grains, corn especially. What is the ratio of cornstarch to arrowroot in this substitution?
Thanks
Kim says
Substituting arrowroot for cornstarch is typically a 1:1.5 ratio.
Ken says
I’m new to your site and am so happy we found you!! The linked superfine rice flower seems to be unavailable. Any others you suggest, or does “non-superfine” work? Thanks!!
Kim says
You really need a superfine or ultrafine flour, but I believe the authentic foods is now available again. If not, you can go directly to their website to order it versus using Amazon.
Hannah Haslam says
Kim, I need to do the same. So instead of including 126 grams of cornstarch, I would add 189 grams of Arrowroot? Just making sure the arrowroot is the 1.5 part of that ratio!
Kim says
Yes, you are correct
sandra says
Kim,
I am a baker using your gf flour mix and pie dough. I make double crust pies smaller than the usual 8 or 9 inch pies.
The flavor of the pie crust is very good. The baking off of the pie dough is a struggle. I find that it does not bake off evenly. On the top crust, the edges burn or become so dark that they are grainy. The sides are under-cooked and the bottom is not cooked.
I have tried aluminum foil on the edge of the pies, but it is a hassle and doesn't really help to evenly brown the top.
Without the dried milk powder, the flavor is lost, but I am learning it also makes the pie crust brown up really quickly.
I bake at 375. Any suggestions?
Kim says
Hmmm, that's interesting because I haven't had that problem. I wonder if it's the smaller size? But that shouldn't affect it so I'm racking my brain trying to think of why this would happen. Is your oven calibrated? Have you tried baking your pies in the bottom third of the oven? When I make my apple pie, I precook the filling so it takes less time in the oven, but it's still in the oven for at least 45 minutes, sometimes longer, and I never have burnt or grainy edges. Are you using a superfine or ultrafine white rice flour within the flour blend? I never bake my pies higher than 350, after the first initial 15-20 minutes.
I wish I could help, but I'm not having this problem so I'm not sure how to solve it for you. Maybe dropping the temperature, precooking the filling, leaving out the dry milk powder, or actually parbaking the bottom crust (it can be done with double crust pies), will solve your problem. I hope this helps!
Gail says
I have been using your flour blends for a while now. LOVE them all! The pizza crust recipe is remarkable. Marble rye and rolls excellent. needed to make some spaetzle and used your All Purpose blend. 3 cups, salt, 5 eggs,1 cup milk, mix and make the spaetzle. Turned out better than perfect. Thank you for inventing these wonderful blends. Love your site!
Kim says
Awe, thank you so much Gail! Spaetzle is something on my long list of things to make 🥰
Jennifer Claybo says
Hi Kim, Do we need to put in the nonfat dry milk powder if we don't need it to be dairy free? Does it have to have milk powder in this recipe?
thank you
Jennifer
Kim says
Yes, this recipe was developed to include the milk powder. It is necessary to get the right texture to baked goods.
Megan Allen says
Hi Kim! Just wondering if you have ever tried this with full fat milk powder? I currently use it for the making of chocolate and it would be nice to not have to buy another product.
Kim says
I haven't, only because I wanted to control the amount of fat in each recipe that I use it in. It's worth a shot, though, if you want to maybe mix up a small amount to see how it will affect any recipes.
Amy says
How can you tell if you left the xanthan gum out of the mix? I mixed 20 cups of all purpose flour and I think I left it out. The cake I made came out more dense.
Guy says
Wet your finger tip with water and touch the flour blend. Rub it between finger and thumb. If there is xanthan gum present, the blend will be distinctly slippery.
Diana Whittington says
Can your all-purpose flour be modified to be lactose free? Can I substitute a lactose friendly whey protein isolate for the powdered milk?
Kim says
Please read through the post under the SUBSTITUTIONS list.
Amy says
I use lactose free powdered milk.
Corinne says
Hi Kim, so sorry, posted my question on the wrong recipe (bread vs all purpose). Am keen to try both recipes. For the all purpose, I will need to substitute arrowroot powder for cornstarch. The usual rule of thumb when substituting arrowroot powder is 2x arrowroot to 1x cornstarch. Do you recommend that in this case? Thanks so much!
Kira says
Hi, Kim! Unfortunately, the link of superfine rice flour is not available. Can you tell me please , the superfine rice flour you suggested is glutinous rice flour? Asians call it sticky rice . Is it same?
Kim says
It is not the same. If authentic foods white rice flour is not available on amazon, you can also find it on vitacost.com and directly at authenticfoods.com
Angelique says
Would it be possible to sub in whole milk powder or powdered cream for the skim milk powder?
Kim says
You could try it, but that may alter some of the recipes as the fat content will change.
Mary says
My 6 year old granddaughter was just diagnosed as having Celiac Disease.
I am doing my research and found your site. I am intrigued that you made up a blend that seems palatable. My granddaughter says the store bought breads... taste gross like sweaty toes. hahaha.
I've been reading your followers messages and happy to see so much positive feedback.
**** Can the GF All Purpose Flour Blend be frozen.
I know your notes say the GF Bread Flour Blend can be frozen, can this one.
I'll do my best to join her journey.
Bread loving grandma
Thank you
Kim says
Yes, you can freeze either of my flour blends!
Happy gluten free baking and I hope your granddaughter likes whatever you make her 🤗
Mary says
Thank you Kim.
I went shopping and now have the ingredients to make the flour blends.
On Sunday I will make my 1st GF loaf of white sandwich bread.
Stay well and be safe
Mary
Azlina Abu Hassan says
Can I use skim milk powder or just regular whole milk powder instead of non fat? Will it make a difference?
Kim says
In the flour blend, I like to use skim because it doesn't add extra fat and won't alter recipes.
Azlina Abu Hassan says
Can I use full cream milk powder instead of nonfat? Is there a big difference in texture, taste or moisture? I just discovered your channel and I can't wait to try your flour mixes and recipes!
Tina says
Can I use your GF bread recpie in a bread marker
Kim says
I honestly don't know as I don't have a bread maker, BUT if you check back through some of the comments on a few of my breads, such as artisan or white sandwich bread, you may see something from someone who has done it successfully. I'm sorry I can't be of more help in this regard.
Jeremiah says
I recently came across your content and have used your bread flour blend for buns and bread and it's better than anything else we have ever tried. Can I substitute the bread blend for anything that calls for your all purpose blend as well? I haven't tried it yet, but we have enjoyed it so much, that I mixed up a large batch of it already.
Kim says
No, I wouldn't sub it for the all purpose. You will get an entirely different result.
Jill says
What brand of these products do you use with the superfine rice flour I am wanting to try your flour blend but having trouble finding all the ingredients and I don't understand measurements in grams
Kim says
All of the brands I use are linked within this recipe (the ingredients that are underlined are all links). Click or tap on them and you'll find the brands I use.
Kristen DeSimone says
Hi Kim! Does the nonfat milk powder have to be nonfat or can it be whole milk powder? Thank you!
Kim says
I originally used nonfat because it doesn't add any extra fat to your recipe, which can alter your outcome. I don't know if whole milk powder will work.
Alona says
Hi. Excuse me for replying. I`ve tried with whole milk powder and it works, just you can taste in the ready product more sweetness and cream. In my opinion, with non fat dry milk, flour blend is more neutral.
Anne-Marie says
Help! I used this recipe for cakes and the first time, the cake was fluffy and high and had a fantastic crumb. Since then, my cakes puff up in the oven and then flatten so they're really dense. I don't know what I'm doing wrong. I tried spreading the batter because it does not spread when I put it in the pan, but that didn't work. I've tried leaving it mounded, and that makes funny-looking cakes, but they are still dense. I've tried melting the butter, and then tried using butter softened on the counter.
Any help? I want that first try back! 🙂 Thanks!
LOVE your stuff, btw. I bake gf bread every couple of days. Even my husband who does not have to eat gf loves it. Best mixtures I've ever tried!
Anne-Marie says
UPDATE: I used your bread flour mix and the cake was perfect! I tested that a second time, and got the same perfect results! Problem solved! 🙂
susan r says
Do you have this recipe in teaspoons, tablespoons, and cups rather than grams
Kim says
I do not. Please read through the recipe post. I have a whole paragraph answering this question.
Amanda says
I’m going to make these cookies for Christmas!! If I don’t have time to make the flour, are there any gluten free all purpose flour brands you would reccomend?
Amanda says
Oh I meant to post this under the ricotta cookies recipe! They look delicious.
Kim says
Cup4Cup is a good substitute for an all purpose blend (although it tends to be a bit grainy).
Georgene D. Girouard says
Have you ever tried a dairy free version?
Kim says
Yes, please see the substitution suggestions within the post.
Gladine says
Love the gf flour blend, however the helpful grid that used to be on your website is gone now. Will it be added again?
Kim says
That's interesting because everyone else seemed to really complain about it, so that's why I made it into a recipe card instead. I'm not sure what you're having trouble with as far as the new model, but if you read through the post, you'll see that you can adjust the servings slider to the right, which will give you all the amounts in larger quantities. Look within the post for any substitution links and suggestions.
Brian says
HI Kim, I posted a msg on Instagram several days ago, however, will post here as well. I cannot locate your GF Xanthan Gum-Free Flour Blend recipe on your website any longer? If you would post the link to it again please?
Thanks for all your wonderful recipes!
Lucy says
How long does it stay fresh? Mine has a chemical smell and I wonder if mine has gone bad?
Kim says
In an airtight container, it will keep for at least a month, longer if stored in a cool, dark place.
Vicky N says
I too am looking for your GF Xanthan Gum-Free Blend recipe. I really prefer it rather than just using cornstarch because it is the closest to using regular flour.
Linda Morgan says
I would like to try your Gluten Free All Purpose flour, however the recipe lists tapioca starch and I have been having a hard time finding this. Bob's Red Mill site says that their tapioca flour and tapioca starch are the same thing. The brilliantkitchen.com website says they are different. Can you clear this up for me and do you use tapioca starch or tapioca flour?
Thank you,
Linda
Hannah says
I use Bob’s mill tapioca starch and it works!
Kim says
They are one and the same 😊
Cheri Powers says
I get all of my tapioca starch/flour through Amazon. There are many brands to choose from and I can get larger quantities. Also, most grocery stores and natural foods stores will carry tapioca starch/flour. Hope this helps 🙂
Rose Marchese says
Good morning,
I watched your gulten free bread video today, it looks amazing.
can I substitute the dry milk or eliminate it, can’t have dairy.
Thank you,
Kim says
There is information on substitutions within the recipe post above.
Jen says
Am I just missing it or did you get rid of the chart for making more or less of your flour recipe? (The chart was so key for math challenged people like me, haha.) Either way, love your flour!
Jen says
Oops, nevermind. I just saw your comment about using the slider to adjust amounts. Sign, I clearly need some more coffee this morning. Thanks!
Kim says
Haha! No worries. I hear ya about the math challenged, too. I'm the same way 😊