The “All-Purpose” Gluten-Free, Corn-Free Mix I Use For Recipes On This Site

Basic “All-Purpose Flour” Mix 


  • 2 cups Brown Rice Flour (I use Authentic Foods Superfine*)
  • 1/3 cup Tapioca Starch (also called Tapioca Flour)
  • 2/3 cup Potato Starch (NOT flour)

—>Mix well in large plastic container or Ziploc bag.  Store in cool place or fridge.

*Authentic Foods mills wonderful, silky smooth flours that yield baked goods that are noticeably superior to those made with coarser gluten-free flours.  This quality comes at a premium!  The Authentic Foods Flours are expensive, but worth the price.  Once you use their Superfine Flours, you will never go back.

24 thoughts on “The “All-Purpose” Gluten-Free, Corn-Free Mix I Use For Recipes On This Site

  1. Can I use the yeast bread flour mix in a sourdough starter? Last summer I created a sourdough culture from the grapes on my backyard vine. I’ve been thinking about making a GF sourdough but didn’t know where to start.

  2. I’m so happy there is more published articles about those of us that are challenged by gluten and other allergies. Look forward to trying some of the recipes that have worked for you. I’m yearning to someday have a gluten free ciabatta. Love, and miss you! Sylvia
    p.s. Diane says that we are “wheatarded”!

    • Hi,
      Thanks for stopping by! I have used a bread machine before when baking gluten-free (Breadman TR520 Programmable Bread Maker) breads, but I was never that satisfied with the results. Of course, I only tried 2 or 3 times, so perhaps I didn’t try hard enough. 🙂 I do know that Karina’s (Gluten-Free Goddess) site has some great posts about using a breadmaker for gluten free bread baking. Your question though is timely since I have an upcoming post about my gf/df sandwich bread! Cheers, Terris

  3. Have you ever substituted sorghum flour for brown rice? I like the flavor better and it seems to have the same (if not more) nutritional value. Found you via pinterest and am quickly becoming obsessed…

    • Hi Tammy, I’m so glad you found me through Pinterest! Love that site. 🙂 Regarding the sorghum flour, I love working with it and really like the taste and often sub out some of the brown rice flour in a recipe for sorghum. Since I think these flour combos really are a question of personal taste bud preferences, I encourage people to use the combo they like best. For now, I have been sticking with the brown rice, potato starch, tapioca starch combo because these 3 seem to be the easiest to come by for people who don’t have access to specialty or health food stores. I also hesitate to call for 4 different types of flours in recipes (brown rice, sorghum, potato s, tapioca s) since some people (particularly those new to baking gf) get overwhelmed by the sheer number of ingredients! But, when baking for my family, we love the combo of those 4. For some reason my kids don’t seem to like the sorghum only + potato starch + tapioca starch combo quite as much, but like I said, it seems to be such a personal thing. Happy baking, Terris

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  5. Hello,

    I just wanted to know instead of using brown rice flour can I use sweet rice flour? If so could you tell me the difference with the two flours? I did order from Authentic foods and I have finally got my flours; but instead of brown rice I ordered sweet rice only because I have not eaten brown rice before and was’nt to sure on the taste. Well overall thanks again for the recipes I will be giving some a try!!! (all smiles)

    • I’m so excited for you that you got your flours! You are ready to get in the kitchen and do some baking! 🙂 The sweet rice flour is a great product, however, it is a bit different from the brown rice flour I call for. Sweet rice flour is milled from a short grain, starchy, white rice. It is used mainly for thickening gravies and sauces. Some gluten free bread and baked good recipes call for a very small amount of it (1-2 tablespoons). It can add lightness and moistness to a baked good, but too much can really make for a gummy end result. The brown rice flour actually has a very mild flavor, and when mixed with the tapioca starch and potato starch in the amounts I specify, you will end up with a flour blend that mimics the flavor profile of a regular all-purpose flour (that you used before going gf). So, for best results, I would definitely buy some brown rice flour (perhaps Bob’s Red Mill if it’s easier to come by). Good luck and happy baking!

      • GREAT!! Thank you sooooo much I will go ahead and order some brown rice flour!! Thanks again for all the advice and help!!

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  7. Am looking for G F, CF flour blends that don’t use potatoe flour or starch. Will arrowroot flour work as substitute for the potaoe starch or a mix with 2 tsps sweet rice flour, or are there other substitutes that give the same expansion that potatoe does? Cassava flour or white sweet potatoe flour (if I can find it)?

    • Sorry for the delayed response but for some reason I just found your comment in my spam folder! Arrowroot flour/starch would definitely make an acceptable substitute. Potato does have good expansion but another reason I use it is because it keeps breads and gf baked goods a bit moister than arrowroot. Adding the tiny bit of sweet rice flour may help with that, but I haven’t tried it myself so I can’t guarantee it. Cassava flour (also known as tapioca starch/flour) will also work, but I try to use a combination of it, with the potato starch to attain the best flavor. So, you could use the cassava/tapioca starch with arrowroot for a nice flavor. Some people report a metallic aftertaste if they use too much tapioca starch. Regarding the white sweet potato flour, I don’t have an opinion because I’ve never worked with that or even seen it. I’m quite curious though and will try to research it! Thanks for stopping by and I hope this helps a bit!

  8. We were recently informed my son has an extreme sensitivity to corn, and I am forever grateful to have found your site to offer him some choices…along with my other two kids! I wanted to ask you about the flour. Since you say the Superfine flour is superior because of its silky smooth texture and being less course, do you think another flour ground up in a vitamix to be finer would produce the same result? Just wondering due to cost measures.
    Thanks.

    • Hi Jennifer,
      Thanks for stopping by my blog. I feel for you because I know how challenging it can be to avoid corn! I don’t own a Vita-Mix, but I definitely think it is worth a try. I have tried to do that in my blender and my Cuisinart Food Processor, but I wasn’t satisfied with the results. Let me know if you give it a try, I would love to hear back. 🙂

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  10. Just wanted to ask another question. When you make the gluten-free all purpose mix, do you make a a huge batch of it and store it, or would you recommend only mixing the quantity you have above? Your chocolate cookie recipe states using slightly less than your recipe for the all purpose mix provides. There would be a small amount left over. I was wondering if you make like a triple batch and have the mix as a stand-by for recipes which use it, would the results of the baking remain the same? Thanks!

    • Hi Jennifer, That’s a great question! I actually make about 4 batches at once. At some point I pulled out a calculator and did the math, and wrote it on a sticky note on the inside of my flour cupboard. Now I just follow that, put it all in a big, air-tight canister and shake it all up. I store it in a cool place and just remember to shake it up really well before each use (to ensure that all flour and starch is evenly distributed). If you don’t bake often, you could just do a couple of batches, and store in the refrigerator to extend shelf life. Happy baking!

  11. I too would like to thank-you for all the work you do to make our lives sooooo much easier. In regards to the question earlier about using sweet rice flour as a replacement for one of the other starches I have used it successfully. Authentic Foods Multiblend Gf Flour Mix (Wendy Warks ) is made up of 21/4 c Brown Rice Flour, 1/4 c Potato St, 2/3 c Tapioca Starch, 3/4 c Sweet Rice Flour, 1/3 c Cornstarch, 2t xanthan. I know it has cornstarch which is a problem for many. Jeanne at artofglutenfreebaking has a AP Mix with no corn or potato that she uses successfully as well. 11/4c brown rice, 1 1/4 white rice, 1 c tapioca, 1 c sweet rice flour. If tapioca doesn’t bother you then this will work or can spilt tapioca & add 1/2 arrowroot. A perk of sweet rice flour, mentioned by Carol Fenster, one of the Pioneers in GF baking, is that it helps remove grittiness of Brown rice flour if can’t get hands on superfine. I know the question was asked a long time ago but may be of interest to someone else.
    Time to make some donuts!!!

  12. What are the correct weight measurements for the components of this mix? I know one the person’s cup is not another person’s cup, and would like to make the mix accurately. Thanks in advance.

    • That’s a great point Tanya and I hope that this will help others in the future. I’m not sure if you use grams on your scale or like to use ounces, so I will list both:
      290 grams (10.5 ounces) brown rice flour
      115 grams (4 ounces) potato starch
      45 grams (1.5 ounces) tapioca starch

  13. if you are dredging something in flour to cook such as chicken for chicken marsala – is there one flour/starch that works best for that? Right now I am waiting on my shipment for the Authentic Brown Rice Flour and only have the tapioca flour and potato starch at home – would either of those work? Thanks.

    • Hi there,
      Yes, you can dredge with the tapioca flour. I find that it works really well if you dredge in the tapioca flour, then dip in egg, then pan-fry. Alternatively, I dredge in sweet rice flour all the time. That is widely available in a small box in the asian foods section of most supermarkets. I buy one by by Koda Farms “Mochiko Sweet Rice Flour” and it is about 2 dollars a box at my small town, local, no-frills market. Here is a link (http://www.amazon.com/Koda-Farms-Mochiko-Sweet-16-Ounce/dp/B005DX8YJS) so that you can see what it looks like. I also use this flour for dusting the counter before rolling out crackers, pie crust, tortillas, etc. It saves a bit of money and there is no need to use the fine, silky, Authentic Foods ones. Hope that helps!

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