Erika’s All Purpose Gluten Free Flour Mix Recipe

all purpose gluten free flour recipeMost people think that when you go ‘gluten free’, that you have to give up having delicious foods including, breads and desserts.  While it’s true that gluten free flour can never truly replace regular flour – you don’t have to sacrifice taste or texture if you substitute with the right ingredients.

I hate recipes that claim to be ‘gluten free’ but when you try to make them, they come out grainy, dry & flavorless.  No wonder people turn up their noses at gluten free foods… I can’t even get myself to eat them!  And if you hadn’t noticed, many pre-packaged ‘all-purpose’ gluten free flours out there are expensive!  My favorite brand of gluten free flour is King Arthur’s, but at nearly $8 for one box or 4 cups (24 ounces), that wasn’t going to work.  This costs me less than $12 per batch, but it makes 18+ cups of flour!

With 3 little ones eating gluten free and several friends who also can’t have gluten, I had to find a way to bake again!  Below you’ll find my version of an ‘All Purpose Gluten Free Flour Mixture’ that you can use cup for cup in many traditional recipes.  However, most recipes that call for regular flour, may have to be modified so you can achieve the best results.

Over time, I plan to upload all of my gluten free recipes – including: Gluten Free Soft White Bread, Pizza Crust, Hamburger Buns, Pie Crust, Zucchini Bread, Cookies, Muffins, Waffles & More!  With this gluten free flour recipe, you can enjoy baking again!

Gluten Free Flour Recipe

With as much as I enjoy cooking these treats, I still prefer to eat as much raw & whole food as possible and try to keep a healthy ratio of fruits & veggies to baked food.  The key to any good diet is moderation… if we can just remember that, I think an occasional baked treat should be enjoyed without guilt.

I buy all of my ingredients from (links below) where I use their free Subscribe & Save program to save an extra 20%.  With free shipping right to my door, it makes the ingredients substantially cheaper for me then buying them from the store.

The special tools featured in this recipe are:

Here is a list of the flours needed to make my flour blend & airtight storage jar that holds exactly one batch:

If you don’t already have a VitaMix or Excalibur Dehydrator, I strongly encourage you to check out what these machines are capable of!  For more information about VitaMix you can go directly to the VitaMix website.   For free shipping, be sure to use: Coupon Code: 06-004166

Erika's All Purpose Gluten Free Flour Mix Recipe
Prep time
Total time
Erika's All Purpose Gluten Free Flour Mix Recipe - Whips up in less than 5 minutes!
Recipe type: Baked Goods
Cuisine: Gluten Free
Serves: 18 Cups
  1. Pour all of the ingredients into an extra large bowl and mix until well incorporated - this will take about 3-5 minutes with a whisk. Do not skimp on the mixing... otherwise, the ingredients will not be blended appropriately and will not achieve the same results.
  1. Store flour in an airtight container. My favorite storage jars are these 5L Glass Jars with Snap Lids - they fit a batch of this flour perfectly!
I use this combination of flours because it seems to be the least irritating to even the most sensitive stomachs & allergies. I also have several grain free recipes using coconut & almond flours if you are following a Paleo diet or avoiding grains all together.

I use Bob's Red Mill for all the ingredients. Of course, you can always grind your own flours in the VitaMix, but it can be very difficult to duplicate the smooth texture of stone ground.

If you are sensitive to the Tapioca Flour/Starch, you can replace it with Potato Starch (NOT Potato flour).

Gluten Free Flour Recipe

Gluten Free Flour Mixture

Gluten Free Flour Recipe

All Purpose Gluten Free Flour Mix Recipe Gluten Free Flour Substitute


  1. Kim says

    Aloha Erika!
    My mother is from Hawaii. She was born on Lanai. Now my whole family lives in Iowa. We visit Hawaii on a pretty regular basis.

    Anyway, I am really anxious to make this recipe. I don’t have any health issues that would warrant me to go Gluten Free, but I really think it would be best for me and my family to try more GF recipes.

    Could this recipe be used in the recipes where you used other GF mixtures? Like your pancakes, etc?

    Mahalo for sharing your talents and recipes!

    Take care,

    • says

      Aloha Kim!

      Thanks for the comment! What a small world! Iowa is a long way from Hawaii… But, I’m glad you get to come back regularly!

      This Gluten Free Flour Recipe can be used in many recipes 1 for 1 – however, some recipes do need some modification since Gluten Free flour ‘behaves’ differently then glutenous flour.

      All of the recipes on my site can be made with this flour mixture… except my Perfect Pizza Crust Recipe (which needs regular flour) – Use the Soft Gluten Free Bread Recipe if you want a better Gluten Free Pizza Crust. In the future, I’ll be adding tons of recipes as I modify them or create them.

      God Bless!

    • says

      Hi Melinda!

      Not yet, but I’m working on one! I do have a Grain Free Donut/Cake Recipe which I will share soon. I’ve tried making it into a loaf and I’m just about there! I’ll be sure to share it as soon and I know it works.

      God Bless!

  2. Christy says

    Hi Erika,

    I tried this in my banana bread recipe and loved the flavor and texture. I had a few questions though.

    I am saving for a vitamix but for now used a coffee grinder. I broke your recipe down and came up with half cup each increments. So I ground a half cup white, Brown, and sweet rice. Added half a cup tapioca flour and 1t x gum. I mixed it all together and the measured out what I needed.

    It is a bit grainy, will the vitamix make that much of a difference? if not then I need to find another recipe because what you use would cost me $30 to make.

    Lastly, If I want fresh flour is my recipe off or spot on with the half cups? It tuned out light just like my normal bread. The gritty texture is different but doable if there is no way around it.


  3. anita says

    I am going gluten free. So I am new to this whole thing. I want to know if you can use this gluten free flour mix in other receipes that call for an all purpose gluten free flour mix. Other than the recipes on your site. Can you substatute another flour for the sweet rice flour that would work well. I can’t seem to find it here in nova scotia.

    • says

      Hi Anita!

      My Gluten Free Flour Mix can often be used cup for cup in your favorite recipes. Just last night, I had to make some GF cookies and used the famous Toll House Cookie Recipe & just substituted the Regular Flour with my GF Flour Mix and they came out delish! However, not all recipes will taste or react the same during the baking process – some need modification. Sometimes it’s just an extra egg or baking powder – Othertimes, you’ll need to add extra xanthan gum to keep the end result moist and elastic. With so many recipes out there, I can’t guarantee the mix will work for everything, but I’ve had great success with it!

      As for the Sweet Rice Flour – Unfortunately there really is no substitute for the sweet rice flour (also known as Mochiko) since it has an important gluten/stick quality and you would get a totally different outcome if you were to substitute for it. I’m not sure if will ship to your country, but I know they carry it online.

      Hope that helps! =)

      God Bless!

    • kari says

      All the ingredients can be found on for us Canadians, I found that its hard to find them even in Toronto. $25 orders are free shipping too. Works out to $15 for all the ingredients minus the xanthan gum, which I think you only need to purchase once in a while? (never used it before, this will be my first time)

    • says

      Hi Kari!

      Thank you so much for this info! I have many Canadian readers, so this will be such a big help! =)

      God Bless!
      ~ Erika

    • Teresa Kelley says

      Hello Erika!
      Thank you for sharing this flour recipe with all of us! My son’s girlfriend and her family are on a gluten-free diet. I’ve been preparing gluten-free meals for the last year to accommodate her and have found we are all feeling better making the change ourselves. However, the prepared gluten-free flour mixes are so expensive I felt I had to use them sparingly. I ordered cases of the flour you recommended from and was able to prepare the mix for half the price. I’ve been baking, cooking, and experimenting with gluten-free flour recipes all weekend because it’s so much more affordable. Thank you again, Erika, for taking the time to share your ideas! You are blessing so many with your thoughtfulness!

  4. Nancy McCourry says

    Can I substitute another flour for the SWEET RICE FLOUR because I can’t find it here! I have some sorghum flour would that work?

    • says

      Hi Nancy!

      I haven’t tried substituting any flours for another yet… but Potato flour (not starch) or Sorghum flour might work. I can’t guarantee the results, since Sweet Rice Flour helps gives the mix it’s glutenous property. But, if you try it, let me know how it goes!

      Also, if you can’t find Sweet Rice Flour near you, you can always check online at (that’s where I get mine) or at an Asian Market – which they sometimes call it Mochiko or Mochi Flour.

      Hope that helps!
      God Bless!

    • Astrid O'Loughlin says


      I believe Mochiko in the white box in the Asian section is sweet white flour. It’s Japanese.

      Go to an Asian grocery store. They make desserts from it, and it will be far cheaper than brand names for GF diets. Sweet rice flour will be called glutinous rice flour.

  5. Esther says

    Hi Erika,
    When I have tasted baked goods made from brown rice flour I haven’t liked them. Can I substitute any other flour for the brown rice flour in your mixture? Maybe an additional white rice flour?

    Thanks for sharing all of the wonderful ways to be GFCF!

    • says

      Hi Esther!

      I know exactly what you mean! I’m not particularly fond of brown rice flour as a stand-alone substitute – but since it only makes up 1/4 of the actual blend, I think you’ll find that the taste isn’t overpowering at all. However, you could always try substituting it for another gf flour like Sorghum. If you try it, let me know how it goes!

      Thanks & God Bless!
      ~ Erika

  6. Arleen says

    just found this site for the first time. Will try this blend as it does not have corn flour. Yahooo!!! Have plenty of zucchini so will look for your recipe for those. And also waffles. That will be a treat!

  7. Daniel Gregory says

    Hey Erika,

    I love this blog and being new to gluten free products myself I find so much of what I read here very helpful. Keep up the good work and thanks so much for all your incredible content!


  8. Ashley says

    This looks GREAT! But as many folks out there we get cannot tolerate Tapioca of any kind. It just makes us really sick! As you can imagine it is so hard to find gf breads or baked goods of any kind that do not contain that ingredient. I read somewhere that cornstarch is a good substitute for Tapioca flour. Do you think it would work to swap those out? I think it also said that sometimes more baking soda or baking powder needs to be added but I have no idea how much is needed or if it would be needed at all.

    Its been a long time since me or my three little boys have had any bread! Any advice?


    • says

      Hi Ashley!

      You can substitute the Tapioca Flour for Potato Starch (not flour). I would not recommend cornstarch.

      This should work just great for the bread recipe. =) Let me know how it goes!

      God Bless!
      ~ Erika

  9. Melissa says

    I recently made my father-in-law (who is gluten intolerant and has severe nut allergies) an apple pie with plain Brown Rice flour and it was a nightmare. Sticky and hard to handle is an understatement.
    That is what my mother-in-law always uses and she says she has gotten used to how different it is to handle. I feel like there is an easier way to make a gluten free pie, so I am glad I came across this flour mixture! I cannot wait to make them some! Thank you!

    • says

      Hi Melissa!

      I hear ya! Plain Brown Rice Flour is really gross without the right blend of other flours & ingredients. I think if you try my Gluten Free Pie Crust Recipe (using my flour blend), you will convince your Father & Mother-In-Law that Gluten Free can really be good! =) Keep me posted on how it turns out!

      Thank you & God Bless!

  10. Pooja says

    Hi Erika,
    Just recently I have had to go GF so I’ve been looking for GF flour mixes & I really like the one you use… I don’t want to use xanthan or guar gum, can i replace it? with ?
    Awaiting your reply…

    Pooja :-)

    • says

      Hello Pooja!

      I understand your reservations about the gums, but I’ve tried several variations with and without Xanthan gum and unfortunately, the results just aren’t the same without it. There are many different Gluten Free Flours online, perhaps you can do a search for another one that omits them?

      I wish you the very best… God Bless!
      ~ Erika

    • says

      I haven’t had much success using Gelatin in place of the Xanthan Gum… so if you try it, let me know how it turns out.

      Thanks & God Bless!
      ~ Erika

  11. Kathy says

    Did you get approx 144 grams per cup. I like to bake by weight.
    We tried it out, my boys liked it. Thanks.
    There is a pixie dust mix to replace gums, we may try that, combination of psyllium, chia,flax.
    We have corn issues and xanthum is corn related.
    Hats off to you for having wisdom to know gut issues effect the brain and behavior.
    We have three adopted kids, two who have changed life’s due to cutting out gluten and other food intolerance.
    Have a blessed day.

  12. says

    OH MY! Thank you Thank you!!
    Made this blend tonight and used it to make dumplings in chicken and dumpling soup (I drop mine in like giant egg noodles). My son loved them and I got rave reviews from everyone else. See… I am the only one who is gluten free in my household. They put up with my substitutions and strange textures and funky cookies. I cannot wait to make the bread tomorrow!!!
    I purchase 99% of my baking flours in bulk at a local grocery store. They are all Bob’s Red Mill brand. I did have to order my Sweet Rice Flour from Amazon though.
    Thank you thank you thank you! I’ve already started sharing the recipe and its on my pintrest!! Cant wait to try it out more!!!!
    My kids have been bummed lately about the lack of baked goods. I used to bake bread daily. but after gluten almost killed me… not so much.
    Thanks for a great recipe!

    • says

      Thank you for the great comment & for sharing this recipe! I am so glad that your family like it – hopefully you will also enjoy the other baked good recipes I have on the site!

      God Bless!
      ~ Erika

  13. Lesa says

    I am really impressed. This flour is truly all purpose. I have used it to make cookies and cinnamon rolls as well as Erika’s bread recipe. For cookies I just use the flour cup for cup and add a little xanthum gum as indicated on the package. Great results. I especially love having the flour already mixed and on hand. It makes it a snap to put together a recipe.

    • says

      Hi Lesa!

      Thank you so much for the sweet comment! I’m so glad this flour blend works for you. =)

      Occasionally, I’ll have to add a bit more Xanthan Gum or Baking Powder or Eggs to a recipe, but I’ve also used it just 1 for 1 in place of regular flour in many recipes… I’m so glad you were able to get the right blend for your cookies.

      Enjoy & God Bless!
      ~ Erika

  14. JEANNE MONROE says

    Hi, thanks for all the gf help!… question is, can I make the sweet rice flour in my vitamix? I have a large bag of that rice, and then I could save a bit. Thanks so much.

    • says

      Hi Jeanne!

      The Vitamix can definitely make flour from whole grain rice, but it will not be as smooth as the stone ground flours. If you find it too gritty to use, try re-processing the flour in smaller batches after letting it cool.

      God Bless!
      ~ Erika

  15. says

    I was wondering about Almond flour and Coconut flour. I recently discovered gluten is very bad for me.. and my husband and i don’t have a lot of money and gluten free things are very expensive. I love making my own bread. I made some today, but it is not gluten-free. I just eat the gluten anyway but i would like to try your fluffy gluten-free bread recipe. Can you make fluffy, moist bread with almond/coconut flour as well?

    GbYvM~ God bless you very much :)

  16. says

    WELL i am till trying,ordered in a good stand mixer,use the paddle beater use 9×5 pan got a new oven
    thermometer to make sure oven calibrated right,thermometer to test doneness of bread proofed the dough
    no more then 20 minutes left bread in oven turned off for awhileafter testing over 200 before getting out bread still didnot raise
    as high as yours did but it was above pan tested water heat for yeast etc and bread still fell,i have tried this
    several times and am abt at my rids end what i could be doing wrong

    • says

      Hi Beverly!

      Bummer! I’m not sure what the issue is… I’ve made this at least 75 times and it always turns out like the pictures on the recipe page. Perhaps I have some magic yeast. =) What is your baking altitude? I’m wondering if you are at a high elevation that might affect the rise/fall issues you’re having.

      God Bless!

  17. Lesa Pennington says

    My bread still doesn’t raise like the picture. I have made it 3 times now. Although it tastes good and raises a little, mine never looks like the picture. I’ve used the flour mix successfully for other things, and I really like it, but I sure wish it would raise higher. It’s not that if falls for me, it just never gets “up there” no matter how long I leave it to rise.

    • says

      Hi Lesa!

      Be sure not to let it rise too long or the mixture will over-proof and not rise properly. 20-25 minutes should be enough. If you are not using real eggs, or have a larger pan, then it will also spread out and not rise as high. Hope that helps! =)

      God Bless!

  18. kari says

    Hi Erika,
    You said this recipe makes 18+ cups, does this get any larger? The gorgeous container you suggested is only available in Canada with a hefty $20 shipping added to have it shipped from, and doesn’t have it in stock…. sigh. I’ve found some plastic containers and wanted to confirm that a 23 cup container would fit it all. Thanks!!

    • says

      Aloha Kari!

      The mix makes somewhere around 18-19 cups of flour depending on how it’s sifted, so the 23 Cup container should be more than enough.

      Thanks & God Bless!
      ~ Erika

  19. Sandra Golk says

    Quick question — I have an unopened bag of sorghum flour in my pantry and since these specialty flours can be quite pricey, was wondering if I could use that in place of one of the other flours in your recipe? That way I can use it up AND save some money by buying one less bag of flour! Thanks! ;)

  20. Helen says

    I’ve been eating gluten free for 3 years. My hubby does all the cooking, doesn’t have to eat gluten free, but does since it’s just the two of us home. My oldest of 3 also eats gluten free.

    We found the Sweet Rice Flour in the Asian food section, not in the gluten free aisle. Asian section, white box (think Mac & cheese size box).

    For those having issues with rising – it could be that the yeast isn’t activating properly due to it being old, insufficient temperature while rising, or not blooming. I had this happen when I tried baking dinner rolls one day when it was very cold outside, my kitchen wasn’t as warm and the results were vastly different than the nice summer day I first made the dinner rolls & they came out lovely. Now, we always make sure the yeast blooms properly before putting it into a recipe. In some cases, we’ll sit the mixing bowl with the yeast mixture into another mixing bowl with hotter water if it looks like it’s not blooming.

  21. Kym says

    Thank you for the recipe! I’ve been looking for a while for a good flour recipe and finally found it. I use the flour for my regular baking recipes and it comes out just like the gluten goods. My family can’t even tell the difference.

    Also instead of buying the flour and mixing it, to save more money I buy a bag of brown rice (15lbs) for $9.99, white rice (15lbs) for $6.99 and sweet rice (5lbs) for $2.50. So I make a lot of flour. My Vitamix is put in good use.

  22. Tamera says

    Hi Erika,
    I am brand new to gluten-free. My head is spinning already with all the various baking options, so I am relieved to find your all purpose flour recipe made simple. My husband and I both tested positive for wheat and gluten allergies, so I’m scrambling to find replacement recipes for day to day living. We have traditionally eaten whole wheat and multi grain breads, so I’m wondering if the rice flours (at least in part) could be substituted with something like buckwheat, millet, or something like that. Any thoughts?

    • CBinMI says

      I have a similar question……

      Can I substitute millet flour for any of the other flours in your mix?


  23. Angela says

    Thank you so much for this recipe ! I can’t wait to have an easy container of all purpose flour. I have a grain mill and I’m curious if anyone has tried milling the rices (rather than grinding in a vitamix) with better results? Thank you!

    • says

      Hi Angela!

      I haven’t tried milling my own rices, but I do know using a NutriMill will make the texture come out a little less gritty than with the Vitamix and is much more efficient for grinding large amounts of grain.

      God Bless! =)
      ~ Erika

    • says

      Hi Cathey!

      Yes, it can be used to make pasta… it’s a little bit labor intensive (as is most pasta making), but it can be done. I’ll work on posting a recipe for you soon. =)

      God Bless!
      ~ Erika

  24. says

    I just made Angel Food Cake today for Easter with this! it sifted PERFECTLY and the cake came out SO yummy and moist and it didn’t bog it down at all!
    No one could tell it was gluten free!

    My favorite cake is Angel Food… I had yet to find the perfect flour. YUM!

    • says

      Hi Angelia!

      Yay! I’m so glad the flour mix worked for your recipe! I have fond memories of my Grandma making me Angel Food Cake for my birthday every year… I think I’ll try making her recipe gluten free too! =)

      God Bless!
      ~ Erika

  25. says

    Thank you for sharing your recipes. Recently, my son’s Occupational and Speech therapists both suggested that I try a gluten -free diet with our son. He is already dairy free to due our family being lactose intolerant. I am looking forward to trying out the flour mix and recipes. We have tried gluten free products and didn’t like the texture. Am hoping that the homemade will be much better.

  26. Bonnie says

    Erika –

    What do you think of substituting guar gum for xantham gum? Have you ever tried that?

    Thank you,

  27. Lenka says

    Hi Erika, I don’t have sweet rice flour and can’t seem to find it, is there anything else I can use instead of the sweet rice flour like Quinoa flour or sorghum flour? BTW I had made it from cloud 9 mix that I bought in our Halifax Costco and it worked out very nice too! I used some chia and flex seeds to add in :-) But I would like to have the white bread too :-)

  28. Victoria says

    Mrs. Erika,

    Me and my Mom were wondering where you get your xanthan gum and how much is it?
    Thank you so much for sharing your recipes.

    Jesus Saves!
    ~Victoria R. Dabbs

  29. megan says

    So I really want to make half this recipe. What’s your opinion on refrigerating it? I like to do.this for weavel purposes and freshness. Thanks for your help!!

  30. Rebeka says

    Hi Erika,
    Thank you for such wonderful recipes.
    I’m going gluten free and I’m in Ireland. It can be difficult to find all theses different flours, but I have a few from the African and Asian shops I’ve visited.
    I’m just wondering if the sweet rice flour (which I haven’t found) can be substituted for any other flour?
    I’m thinking of trying chickpea flour, I know it’s a grainy flour but do you think it would work?
    Sorry if same question has been posted already, so many comments, didn’t read it all :)
    Hope for a reply
    Thank you

  31. Tina says


    This sounds like an amazing flour blend, unfortunely we cannot use it. Have you taken any thought into a mix with Almond and Coconut flours? My son nor I can have rice or it’s flours. I also use Glucomannan instead of Xanthan gum because it cause tummy troubles too. Please please! With your amazing knowledge can you help us out!
    Thank you,

  32. Michelle says

    Hi Erica,

    My grocery store had all the ingredients except for the sweet rice flour. Is there anything I can use in its place for the gluten free all purpose flour mix?


  33. Kelsey says

    This is my very favorite GF flour blend for baking!! Its a 1 to 1 substitute in most recipes I have worked with and the results are moist and delicious!
    I made a GF and refined sugar free carrot cake for a birthday last week! My family was amazed at how well it turned out. Couldn’t tell it was GF!

  34. Anna Marie says

    Hi Erika,

    I was wondering if I could substitute the white and sweat rice flour for millet, quinoa, or wild rice flours? I can have the brown rice but I can’t have the white or sweat rice.

    Thank you so much!

    Anna Marie

  35. Cindy says

    Made this mix today. Thank you for this recipe and the link to the jar. I have tried some premade mixes and other recipes but they weren’t good. I’m excited about trying this tomorrow. I ordered the sweet white rice flour online. Didn’t have enough tapioca starch so I used half potato starch. I mixed mine in the kitchen aid mixer then did a little whisking by hand. I can’t wait to see how it turns out tomorrow when I bake bread and make pancakes.

  36. Kimberly Askvig says

    I have used psyllium husk in quite a few recipes instead of xantham gum. Do you think that would work for this flour?

  37. Vivian says

    I’m new to gf baking and I was wondering will this flour work in some traditional wheat flour recipes such as cakes?

    • Angelia says

      I’ve used it in MANY recipes. Brownies, cookies, spatzle, dumplings and a few others. Have not tried cake yet…

  38. Becki says

    What could be successfully used as a sub for the Brown Rice Flour? My hubby has sensitivity to Brown Rice also. :/ Could I just double the White Rice or is there a better alternative? Thanks!

  39. Deb Bruno says

    This is by far The Best Gluten Free Flour Mix I have tried. I made the bread receipe for pizza and I thought I had died and gone to heaven. It came out like a thick pan pizza and it was yummy! I also made my chocolate cupcake receipe and everyone said how much better it was. Thank you so much for sharing this recipe with us. I do appreciate it.

  40. Katie Church says

    This is so good to see! My mom has be gluten free for 18 years, and still has not found a flour that she likes to bake with! We are for sure going to try it and let you know! Thank you for posting it!

  41. pym says

    i am brand new to GF. as this gf mix can be used in a regular bread recipe that call for AP flour what about the yeast from the ap flour recipe? do i still add to gf mix? and what about the rising times a regular recipe calls for? thanks.

  42. Erica says

    Love the recipy but my daughter bought me a HUGE bag of plain rice flour from her restaurant connection; do I need to use the different types of rice flour or can I just use my one???

  43. Leslie says

    hello Erika,

    I too would like to know about using coconut and almond flours in your mixture. I know others have asked but I didn’t see a response. I am also new to going GF.

    Thank you for sharing.

  44. Fiona says

    Hi Erika,

    I’m from Canberra, Australia and I would like to make up your ‘ERIKA’S ALL PURPOSE GLUTEN FREE FLOUR’ is there any type of brand I should be using or can I just make it up with any type of Brown Rice Flour, White Rice Four, Sweet Rice Flour, Tapioca Flour and Xanthan Gum? I notice that the images above show bags with the ‘Bob’s Red Mill Rice Flour Brown’ branding on it. I’m not sure if we have that brand here. I guess that’s a dumb questions but I’m just wondering if some brands are better than others.

    I’m really excited to try some of your recipes as I’ve decided to go gluten free as I’ve been having digestive issues. And I’m keen to make my own bread as it is very expensive in Canberra!

    Thanks for putting up the multi purpose flour and other yummy looking recipes.



    • pym says

      i did caloric carb count on the individual flours i used and then added it all together and thats what your mix is my total cal was 3517 carbs 817 and thats per 1000 gm/2.2 pounds

    • Deb Bruno says

      Hi…Yes I have tried it on everything.. There is just enough xyanthum gum in it that I don’t add anymore. I actually use guar gum instead. I just love it. Any receipe that I had before going Gluten Free I replace it with this.

  45. Chloie says

    Thanks so much, Deb! Hey, re you adding the guar gum in addition to the recipe (for gravy), or do you mean that for the recipe itself you use guar instead of xanthum (using no xanthum at all)? If you’re using the guar instead of the xanthum for the mix recipe, how much are you using? And, if you’re adding it for gravy, how much? Thanks, again, SO much for responding so quickly!!!

  46. Deb Bruno says

    Hi Chloie:
    I replace the 2 1/2 tbs of Xanthan Gum with Guar Gum. I don’t like the taste of Xanthan Gum. I find that you do not have to add anymore of whichever you decide to use.
    I hope this answers your question. Please let me know if it doesn’t. I just love this mixture.

    • says

      Thank you so much Deb for answering Chloie’s questions! =)

      I want to add that Guar Gum is an acceptable substitute on some recipes… but for recipes like my sandwich bread or recipes with a high rise – you may not always get the same elastic result or texture. Unfortunately I don’t always have success using it in place of the xanthan gum… but I’m so excited to hear that you have!

      Thanks again & God Bless!

  47. Chloie says

    Thanks, Erika, for that clarification! Now I want to make 2 batches – one for high rise stuff and one for other stuff! Fun fun fun!

  48. Krista sarchet says

    I just tried your all purpose flour for the first time and substituted it into my MIL homemade pancake recipe. I had to add About 3T more to get the consistency correct but the fluffed up GREAT!!!! Can’t wait to try your bread recipe! Thanks for saving me $$$$$!

  49. Jenifer says

    I just made some dinner rolls today using King Arthur’s Gluten Free Baking Mix and they came out great. The price of each individual box, however, is so cost prohibitive, that I’m seeking out alternatives. My searching has led me here. I look forward to trying your mix!

  50. patricia says

    Can you clarify the number of cups for Tapioca? You write a smaller weight than the other flours but the cups are bigger. Is that correct? E.g the other flours are all 24oz and 4.25 cups but Tapioca is 20oz and 4.5 cups. I would have expected the cups to be less than 4.25?

    Help appreciated,

    • Deb says

      I think, not 100% sure, that the tapioca might weigh more/less than the others. If you use the whole bag on all of the flours it will come out great. I have tried alot of brands and I just love this recipe.

    • says

      Hi Patricia!

      Deb is correct… a cup of Tapioca Starch weighs less than a cup of the other flours. The Bob’s Red Mill packages are just a convenient way for me to combine flours without having to weigh the ingredients out each time. However, here are the weights per cup of flour: The Brown Rice Flour, White Rice Flour & Sweet Rice Flour all weigh 160 grams (approx 5.65 ounces) per cup, but the Tapioca Flour only weighs 120 grams (approx 4.24 ounces) per cup.

      Hope that helps… God Bless! =)

  51. Lisa Hedges says

    Thank you for this recipe. We’ve just recently started our 8 year old son on a gluten free diet after numerous complaints of headaches and stomachaches. I’m hoping he likes the bread!

    Our local grocery store had all the Bob’s Red Mill fours. However, they had “Sweet” White Sorghum Flour instead of Sweet Rice Flour. Do you think this would work okay as a substitution?

    • Deb says

      I only use the sweet rice, not sweet whie sorghum, because I think it might be a different consisency. You can order it on-line. I also buy all of my flours at Ocean State Job Lot if you have one. If you think your doctor will be tessting your son anytime soon – my advice is not to put him on a GF diet until he tells you to. If you are not going to have him tested than you can do it. Once you go on a GF diet your tests won’t come back correct and then they might tell you to put him back on gluten for 6 months. Good luck with whatever you decide to do.

    • says

      Hi Lisa!

      Thanks for the comment! Sweet Rice Flour is also known as ‘Mochiko’ and it cannot be substituted for Sorghum Flour. You can typically find it at Asian Markets (or in the Asian section of your local market) or online at or (which is where I buy all of my dry goods). Hope that helps! =)

      I wish you the very best in helping your 8 year old son – hopefully the diet change will begin his journey to feeling better soon!

      God Bless!

    • says

      Hi Sheila!

      I’ve never put mine in the fridge, so you don’t have to refrigerate it as long as you keep it in an airtight jar out of direct sunlight and use it within a reasonable amount of time.

      Hope that helps… God Bless! =)

  52. Margaret says

    Thanks so much for sharing your all-purpose Gluten Free flour mix. My only concern is that with all those rice flours, it creates a flour mix that is highly glycemic (spikes in blood sugar). Over time, this could create some real health issues, even for those who aren’t diabetic.

    Have you developed or found any recipes that don’t use rice flour in it? Ie. uses sorghum, cassava, coconut and almond flours instead?


  53. Kathy says

    Have you tried making your bread recipe in a bread machine? Are there any changes to the recipe when using a bread machine? I have a Zojirushi bread machine with a gluten free setting. I’ve never made gluten free bread before, so I’m a little nervous. I do make “regular” flour bread all the time. But am trying to go gluten free now. You’re recipe sounds fabulous!

  54. Cynthia says

    Just want to thank you for this recipe as I am excited to try it. Our family has gone to a wheat free diet and as a result a gluten free. I have tried on numerous occasions to make bread and foccacia bread from receipe’s in the Wheat Belly book and they have failed miserably.

    My only question is do I absolutely need a mixer or can this be done by hand. Thanks again.

    …..from christmas, florida

  55. Deb Bruno says

    Cynthia, I would think a mixer would beat everything better than by hand. Also, I would be lost without my scale. You will notice alot of GF recipes calls for grams. I bought a cheap one and it works great.

    Middleboro, MAA

  56. Karen Lenhardt says

    I would like to know about using coconut and almond flours as an all purpose gluten free flour mixture. The question was asked several times, but not answered. Will I get the same result with just mixing coconut and almond flours?
    Thank you for the information

    • Deb Bruno says

      I don’t believe you will get the same results with those flours because you need extra liquids with both of them.

  57. darrick joiner says

    I just found out I can no longer eat gluten as Of right now I am still in the denial stage I will go a whole day without gluten the break and order pizza this is really hard a question on the flour I have a vitamix Costco father’s day half price what do I grind to make the sweet rice flour and the tapeocA Starch sorry trying to save money a d this is all new to me

  58. Emma says

    Hi Erika!

    Thank you so much for this recipe! I am on Candida diet,and a breast cancer survivor, one of the concerns white rice turning into glucose which feeds Candida as well as cancer. Would you by chance know if white rice and sweet white rice flour will do the same? Thanks!

  59. Melissa says

    Hi, I made sugar cookies with this mix and thet were good but, they have a grainy after-taste, the same thing happened when I made them with Bisquick’s GF mix though this time it was not as bad. Is there anything I can do to prevent this? Thanks so much for any help.

  60. debora cadene says

    Hi Erika. I realize this is an older post, but my fingers are crossed that you still find it. I just made your flour the other day and jumped right in and made my Morning Glory muffins and totally replaced the 1 1/2c. of white/whole wheat flours with your mix. The flavor is identical, but I’m wondering about the cooking times. I did go a little longer, but found them to not be mushy, but slightly heavier and moister vs the original. Will this just be trial and error or do you find you have to go a certain amount of time longer or have you found any difference at all. The muffins generally take about 22-25 minutes.

    thank you for any tips you might be able to give,
    Debbie Cadene

  61. Sofia Gregson says

    This is just a big thank you. Just a few months ago we found out my daughter could not have gluten or dairy. We were looking and looking and we made your flour mix to make some bread and she loved it.

    Thank you

  62. Ranessa says

    Hi Erika, can I substitute the brown rice flour with white rice flour (doubling the amt. of white rice flour)? Or do I have to absolutely use brown rice flour?

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