Allergen Cooking · baking · cooking · Gluten-Free · Plant Based Diet

Gluten-Free All Purpose Flour Mix (Allergy Friendly/Whole Grain)

In my quest to find a general all-purpose gluten-free flour that we liked (and agreed with out bodies, that meaning no bean flours), I had come to using Trader Joe’s premix, which was considerably cheaper than its counterpart by King Arthur, but still not exactly cheap. KA is nearly $8 for 24 ounces (33 cents an ounce!) and TJ’s is around $4 for 16 ounces. Compared to wheat flour…that is so pricey ($1 a pound is about the highest I have paid). Especially with feeding 5 people!

I got inspiration from The Allergen-Free Baker’s Handbook, which has a recipe for a Basic Gluten-Free Flour Mix. It appeared to be quite similar, so I gave it a try, adapting it to my taste.


Cybele Pascal’s recipe uses superfine rice flour, honestly I don’t mind the more rustic Bob’s Red Mill flour. If anything, to me it seems more “normal”. We used white whole wheat and pastry whole wheat flours before going gluten-free, so to me white rice and finely milled brown rice flours just seem…too processed. And as well is cost: Bob’s runs about 11 cents an ounce, Authentic Foods is closer to 26 cents per ounce. That adds up quickly. Having been to Bob’s mill and their store, their products are something I very much approve of. But I digress, the other key about making my flour mix is removing the white rice flour of it. The packaged versions contain a percentage of it, I’d prefer we not have it. So…if you like less rustic, then source out the pricier flour.


On the left is the homemade mix, on the right is Trader Joe’s. Not a huge difference in look – or in feel. Just cheaper πŸ˜‰

Gluten-Free All Purpose Flour Mix



Mix the ingredients in a large mixing bowl with a whisk. Store in a glass airtight jar.

Makes about 6 cups. Use in recipes calling for a general/basic all-purpose gluten-free flour mix (use in recipes calling for xantham gum or similar).


18 thoughts on “Gluten-Free All Purpose Flour Mix (Allergy Friendly/Whole Grain)

  1. I love the price breakdown, Sarah (of course!). This is very similar to my mix, but my proportions of tapioca flour and potato starch are flip flopped and I add in a tablespoon of xanthan gum. It’s so nice to have a big container all mixed and ready to go.

  2. Hey Sarah, I love a good AP GF mix πŸ™‚ way cheaper to DIY for sure. I used to use a percentage I got from GF Girl which is 40-60 whole grain (millet + sorghum) to starch (sweet rice + potato). But lately I’ve been mixing 50/50 or even 60/40 for a healthier blend. And I love using Bob’s, but I’ve heard their tapioca can sometimes taste metallic. Have you ever come across that?

    1. So far I like the tapioca, I had been using it as a thickener! Dana, Would love to see a link to the mix you use if you have it on your blog!

  3. This is great! My wellness coach is wanting me to go GF & I’ve been spinning at the different all purpose flours out there. As always Sarah…you know just what I need! <3

    1. Lori, no kidding! A few months back I bought a ton of one already done mix and it killed our stomachs (it had beans in it). So glad a neighbor liked it…she happily took it off my hands!

  4. It seems like forever ago that we had to cook avoiding 6 of the top 8 food allergies popular today. I wanted to pass on that we treated our daughter for a leaky gut through a naturopath using the eating for your blood type diet as well as digestive enzymes and kudzu/st. johns wart for 3 months. We’ve also had excellent success with acupuncture where the acupuncturist uses actual food you bring in and are allergic to in the treatment. The leaky gut was apparent here b/c our daughter continued to increase her allergies every year–the symptoms often mimicked cyclical vomiting or eosinophylic esophagitus. Just stumbling upon your blog brought back so many memories of how costly and hard it was to avoid so many things, I just wanted to pass this info on in case it could help your family. Nice GF flour blend. I like sweet rice flour for certain delicate pastries, but oy! the cost! πŸ™‚ Take care, Ann

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.