Treats With a Twist

Sweet treats from breakfast to dessert, with a healthy twist.

Gluten-Free All Purpose Flour

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I feel like today’s post is very important. I would call it an essential post if you are considering gluten-free baking. To have a flour that you can use cup-for-cup instead of traditional flour is a life saver. There are many different kinds that you can purchase, but if you want to be totally adventurous and make your own, here’s a recipe that I have found that results in an excellent Gluten-Free All-Purpose Flour.

I will warn you, the ingredients will seem expensive, but I hunted around my local grocery stores, and between the bulk sections and the packaged varieties, I was able to pick out the least expensive of each.

Big bucket of GF AP Flour ready to be transformed into something delish! 
Gluten-Free All-Purpose Flour
(makes 4 pounds)

3 ¾ cup brown rice flour
3 ¾ cup white rice flour
3 ¾ cup tapioca flour (aka tapioca starch)
1 ¾ cup + 2 Tbs. potato starch (aka potato flour)
2 Tbs. + 1 ½ tsp. xanthan gum
¾ tsp. salt 
~Combine all of the ingredients in a large, clean tub. Shake the tub for 45 sec at least to fully incorporate the ingredients. Store with an air-tight lid. Use cup-for-cup in place of all-purpose flour!
*Recipe from the Culinary Institutes of America 

I have an amazing summer recipe to share with you that uses my Gluten-Free All-Purpose Flour… but you’ll just have to check back for that 😉 Here’s a little picture preview though…
Lookin good! 

Of course, because this flour is a cup-for-cup substitution flour, if you see it listed in one of my recipes and you would prefer to use a traditional flour, then please do so! 

This does not mean that I will only be making gluten-free recipes, so no worries if you aren’t gluten-free. I eat primarily gluten-free and I love baking things that are gluten-free, but I also love non-gluten-free (I guess “regular”) items every so often (at the risk of my digestional intolerances), so I will continue to be making a little of each! 

Strike up a conversation: Look to the right…to my sidebar…notice anything? I have some beautiful new buttons designed by my genius friend Annie and a blog badge that you can grab too! I’m so excited about these new things and cannot thank Annie enough. 

About Melissa

I am a passionate gluten-free baker and blogger who has moved to Memphis, TN from Fayetteville, AR. I have two kiddos, two pups, and LOVE fitness, yoga, and finding new ways to stay sustainable and green in my home.

Comments

  3. Joyous says

    Thanks! I just made up a batch of this & am also making your trail mix muffin, vegan ~ question though ~ in general, are you just subbing 1 for 1 flour, and still adding salt, baking soda/powder as called for on recipes?

      • Joyous says

        oh, I did put the salt in mine ~ as the recipe states above. Should I leave that out next time?

        • Melissa says

          Oh goodness me. Yes, sorry. There IS salt in the recipe, but you’ll still keep the salt in your baking recipes. It is such a minuscule amount within the entire batch of flour that it won’t throw off the salt balance of recipes you make with it. Sorry about that!
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