Gluten Free All-Purpose Flour Blend

Ingredients

• 340 ggluten-free brown rice flour
• 152 ggluten-free oat flour
• 85 ggluten-free tapioca flour
• 75 ggluten-free potato starch
• 13 ggluten-free xanthan gum

Instructions

1. 1

   Weigh and combine

   Using digital kitchen scales, weigh each ingredient into a large mixing bowl. Whisk very thoroughly so the xanthan gum is evenly distributed, then transfer the blend to an airtight container.

What is a gluten-free flour blend?

It is a prepared mixture of flours and starches designed to stand in for plain flour in some baking. This version is adapted from Bread in 5 and combines rice and oat flours with tapioca and potato starch.

The different ingredients bring different qualities to the mix, while xanthan gum helps provide structure in recipes that would otherwise rely on gluten.

Nutrition and macros by portion

The nutrition label shows one serving as written: 618 calories, 13g protein, 131g carbs, 5g fat.

The carbohydrates come mainly from the rice and oat flours, with additional starch from the tapioca and potato. These ingredients also provide most of the protein and fat; use the blend in a complete meal or bake alongside a protein-rich food and fruit or vegetables.

Why these ingredients work

Rice and oat flours: these make up the flour base and contribute body and flavour. Choose products labelled gluten-free if that is important for your needs.

Starches and gum: tapioca and potato starch lighten the blend, while xanthan gum helps bind it. Weigh each ingredient rather than estimating by volume for a consistent mix.

Mix it evenly

Even distribution: xanthan gum can clump if it is not mixed through well. Whisk the full blend thoroughly, paying attention to the bottom and sides of the bowl before storing it.

How to use the blend

Recipe fit: use it in recipes that call for a gluten-free all-purpose flour blend. Different recipes can need different amounts of liquid or binding, so follow the instructions for the bake you are making.

Weighing and timing

Kitchen scales: weigh the ingredients separately for accuracy, then combine them in the large bowl. The method gives no preparation time, so allow enough time to measure and whisk the blend well.

Storage and serving ideas

Keep the flour mix sealed in an airtight container in a cool, dry cupboard. It is an ingredient rather than a finished dish, so use it as part of the recipe you are preparing.

Recipe notes & tips

• Use digital kitchen scales to measure each flour and starch.
• Whisk from the bottom of the bowl to bring up any settled ingredients.
• Check that the oat flour is labelled gluten-free if required.
• Label the container with the blend name and the date you made it.
• Stir the blend again before measuring it into a recipe.

Variations

• Finer texture: sift the ingredients together before whisking.
• Small batch: divide every ingredient by two to make a half batch.
• Larger batch: multiply each ingredient by two and mix in a suitably large bowl.
• No xanthan gum: leave it out only when the recipe you are making provides another binder.

Common mistakes to avoid

• Measuring by eye: weigh each ingredient so the proportions stay consistent.
• Quick whisking: mix thoroughly so the xanthan gum is spread throughout.
• Ignoring the bowl edges: scrape and whisk the sides and bottom to catch unmixed flour.
• Using a damp container: make sure the storage container is clean and completely dry.
• Assuming every recipe uses it identically: follow the quantities and liquid adjustments given in the recipe.

How to store

Keep the blend in an airtight container in a cool, dry place. For best quality, follow the storage guidance on the individual flour and starch packages; discard it if it develops an unusual smell or shows signs of moisture.

Frequently asked questions