Gluten-Free All-Purpose Flour

All-purpose flour, modified from:

Grains or Proteins (sub by weight)
200 grams brown rice flour
150 grams sorghum flour
50 grams oat flour

Starches (sub by weight)
250 grams sweet or glutinous rice flour. Ironically contains no gluten.
150 grams potato starch
100 grams arrowroot powder
100 grams cornstarch

Mix all of these together in a container. Makes roughly 10 cups of flour. You can substitute a protein for a protein and a starch for a starch by weight. The ratio is 40% protein to 60% starch.


Flours I use:

Brown Rice Flour
Oat Flour
Sorghum Flour
Almond Flour or Meal

Other Flours:

Corn Flour
Masa Harina(it’s a finer corn flour, used for corn tortillas but makes a hell of a cornbread)
Teff Flour
Millet Flour
Potato Flour

You can also use bean flours such as garbanzo, fava, etc as well but the taste may not be what you want.

Starches I use:

Potato Starch
Tapioca Starch
(A note about Potato and Tapioca Starches: The more you use, the stronger the taste. Experiment but use sparingly if you can)
Arrowroot Flour
Corn Starch
(Can be used as thickeners)


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