Gluten-Free "All Purpose" Flour

Commercially-made gluten-free flour has come far in mimicking the profile of regular flour- it rises and holds itself well- enabling homecooks to recreate gluten-free bake goods as good as it can be made with wheat flour. However, it has been criticized that store-bought gluten-free flours contain heavily modified starches, additives and preservatives. Consequently, these highly-processed products offer limited nutritional value.

As a health-conscious individual, you are no stranger to extra work involved in making healthy food.  For this instance, you are invited to make your own gluten-free "all-purpose" flour.

This blend is made up of five types of gluten-free flours and starches. It is free of additives, artificial binders and preservatives. More importantly, a good proportion of this AP flour is from whole grains- providing fibre and nutrients. For many recipes on this blog, I refer back to this AP flour. The original recipe is from Annalise Robert's Gluten-Free Baking Classics. I adapted her recipe to reflect the ingredients available in Australia. I have made cakes, cookies, pizza and breads with much success using this blend. I generally make a large batch at a time and store it in the pantry- so it is always available on hand.

Gluten-Free "All-Purpose" Flour 
by NellyBelly 

2 cups brown rice flour*
2/3 cup potato starch
1/3 cup tapioca starch

1. Use a spoon to spoon the flour from their respective package into a  measuring cup. Do not scoop gluten-free flours directly out the package with the measuring cup.
2. Level the top with a knife. Do not pack down. 
3. As each flour is measured into a large bowl. Use a sifter to sift the flour into another large bowl.
4. Once the flour is mixed well, store AP flour in a large storage container. I put mine in the fridge as it contains wholegrain flours.

When you need to use the AP flour, shake the storage container vigorously to mix and aerate the flour blend. Use a spoon to spoon the flour into the measuring cup as required by recipe.

*I use Cole's Premium Brown Rice Flour. $5.00 per 500g

To make a lighter flour, I make a one-to-one ratio of brown rice and white rice flour. I get the water-milled kind which have a fine powdery texture. It is available for roughly $1 per 500g and can be found in the asian section of the supermarket.