Gluten Free All Purpose Flour

How to make your own Gluten Free All Purpose Flour. An easy and inexpensive recipe substitution to make your favorite recipes gluten free.

How to make your own Gluten Free All Purpose Flour. An easy and inexpensive recipe for substitution to make your favorite recipes gluten free. #glutenfree #diyglutenfreeflour #glutenfreeflour #makeyourown

Gluten Free All Purpose Flour

You can’t get anywhere without a good gluten-free all-purpose flour! This recipe is simple to whip up and inexpensive to make!

Before you get started, here are some answers to some frequently asked questions about homemade gluten-free flour.

Is this a cup for cup substitution? This recipe can’t necessarily replace wheat flour in a 1:1 ratio but it is the basis for many recipes that will be posted here.

How do I store Homemade Gluten Free Flour? This recipe can be mixed up and stored in the fridge or in a cool dark area of your home (like a cupboard or pantry). It should keep well for a few months, longer if kept in the fridge or even longer if kept in the freezer.

Where can I find Rice Flour? Sticky Rice Flour can be somewhat hard to find but you can check your local Asian markets or you can buy it here on Amazon. (Sticky Rice Flour is also called Sweet Rice Flour, it is not sweet!)

Do I need to add Xantham Gum with this recipe? When you make a gluten free all purpose flour you do NOT need to add in guar gum or xanthan gum. Many recipes that use eggs or another binder won’t need that added to them anyway so it’s just extra money you don’t need to spend!

Gluten Free All Purpose Flour Recipe

What You Need:

How to Make:

Mix all of the ingredients together and store in an airtight container.

–Make sure to label your container, you can use these Free Printable Canning Jar Labels


5 from 1 vote

Gluten Free All Purpose Flour Recipe


  • 2 c. brown rice flour
  • 2 c.  sticky rice flour
  • 1 c.  potato starch


  1. Mix all the ingredients together and store in an airtight container.

Recipe Notes

This recipe can be mixed up and stored in the fridge or in a cool dark area of your home (like a cupboard or pantry). It should keep well for a few months, longer if kept in the fridge or even longer if kept in the freezer.

Now that you’ve made your gluten free flour, here are some recipes you might want to make with it:

How to Make Gluten Free Lefse
Gluten Free Chocolate Chip Cookies
Incredibly Soft Gluten Free Homemade Tortillas Recipe
Make Your Own Crackers (Gluten Free!)
Simple Gluten Free Pancakes Recipe
Easy Gluten Free Banana Bread
Sugar Doughnuts Muffin Mix
Pumpkin Whoopie Pies

Find more Gluten Free recipes on Little House Living.

Frugal Gluten Free

Looking for more simple and easy gluten-free baking recipes just like this one? My ebook Frugal Gluten Free features 25 delicious tried & true recipes that are gluten free, egg free, dairy free, and nut free. No exotic ingredients here, just simple baking recipes using regular frugal ingredients.

What’s your favorite recipe to use this Gluten Free Flour Mix in?

This Gluten Free All Purpose Flour was originally published on Little House Living in December 2012. It has been updated as of December 2019.

Print Friendly, PDF & Email

Support Little House Living by Sharing This

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. what about buckwheat flour? Can you use it to replace the sticky rice flour?
    Not sure where to find the potato starch,please any alternive for it?
    It is great to learn from your web..and thank you for sharing ….

    1. I haven’t tried buckwheat flour so I’m not sure. You can replace the potato starch with tapioca starch and possible arrowroot (although arrowroot is a little more goopy and might not work in all recipes.).

    2. how much cooked potato starch water can i substitute for the one cup potato starch in your glutrn free flour blend recipe?

      1. I would not substitute potato starch water for the potato starch in the blend recipe. The properties will not be the same since it’s a liquid versus a dry ingredient.

    3. 5 stars
      Hi all: I use buckwheat and oat flour; sometimes I even grind my own flour in a coffee grinder set aside for grains and spices. One mix I love for buckwheat pancakes uses 1/2-cup buckwheat flour; 1/2-cup oat flour, 2 TBS chickpea flour, 2 TBS Arrowroot powder (insead of potato starch or tapioca); 1/4 tsp pink salt; 1/2 tsp baking soda (I don’t usually use baking powder in my pancakes, but you can if you like yours fluffy – I tend to keep my batter thin so I can also make them into tortillas or wraps) … anyway, 1 TBS olive oil, other liquids (dairy-free milks) and hot water to the consistency you like.

  2. Are you proccessing the garbanzo beans yourself or are you just buying garbanzo bean flour. I’m putting whole beans in my food processor and it is a beast to blend up. Do you know of another way to make it easier? Thanks!

  3. I am going to try this, since I just spent $6 on GF APflour and it was only enough for one recipe! I am new to this, you say it won’t relate 1:1 ratio for regular flour.Can you give me a tip to know how to know when it will/wont?

  4. I’m new to baking gf. I’ve seen lots of recipes using xantham gum, but you say it’s not needed. What if you don’t use eggs – we’re also egg-free. If you are thinking the binding would come from eggs, is it possible that I will need xantham since I won’t be using eggs? Our egg replacement will usually be flaxseed meal.

    1. I don’t use xantham gum or eggs in most of my gluten free recipes. I prefer to either use oil or banana or applesauce. It also depends on what you are making as well…for example, anything with cocoa powder will stay together pretty well since cocoa powder naturally acts like gluten and keeps things together. I hope that helps!

      1. wow that’s interesting about the cocoa. all I want to do is make bread, regular, plain bread. It doesn’t have to rise, as long as it doesn’t fall apart or taste like cardboard. hey, btw, thanks for replying to this so quickly! That means a lot. I really like your site here and want to live more “simply” (I’ve found it’s not simple but it’s not full of materialistic fluff).

  5. Hey Merissa, Thanks for this gluten free all purpose flour recipe, and was happy to find this one without xanthan gum, etc. I’m going to try it with a pastry recipe I have to see how that works out. I’ve also tried out your rice cracker recipe, and loved it.

  6. Hi Merissa:

    Is the Gluten free flour recipe you have on this site suitable for making biscotti?
    I have a friend coming who has been gluten free for a while and I would like to try new recipes for her.

    Any suggestions would be appreciated.


  7. I am so excited to try this! My little guy can not have xantum gum, and tapioca starch and arrowroot seem to bother him too. He eats potatoes and rice often though so I am thinking this flour recipe will work! Have you tried using oat flour? We just blend our gluten free oats up. Thanks so much for this recipe!

      1. you can also use pectin in place of the xanthan gum and guar gum it works as well as the xanthan and guar gum and takes half the amount of xanthan and guar gum and not as expensive.

  8. Would quinoa flour in place of the sticky rice flour work? I was wanting to make the sweet potato crackers and that’s what I have on hand. Thank you!

  9. Brown rice flour is cooked or uncooked? I see 2 type, one of them is roasted then ground. i wonder which one you use ??

  10. Hi Merissa, just a heads up (not sure if you used the Bobs Red Mill sweet white rice flour that you linked in your recipe or if you had another version you used) BUT, Bobs Red Mill products are NOT safe for corn allergic/sensitive individuals as they “clean” their processing belts with corn starch. Crazy huh! Things us allergic individuals learn as time goes on, so many hidden sources. I know your not on FB much really but there is a fantastic FB group all about corn allergies called corn allergy & intolerance (maize, zea mays). I am shocked at the stuff I had no idea had corn in it & we’ve been trying to be “corn free” for 2 years now! If you did use some alternative other than the Bobs for the sweet white rice flour, I’d love to know what as I’d love to make this recipe too! 🙂

    1. I was thinking maybe Andie Birdsell could try grinding her own sweet rice flour using a dedicated coffee grinder and some uncooked glutinous rice, so she knows it wouldn’t have anything contaminating it.?

  11. I am trying to find a recipe for a chocolate cake or cookies using the flours I have, which are: brown rice flour and coconut flour. I also want it to be sugarless if possible (stevia?) or using honey, agave syrup, fruit, if not. I am thinking that rice flour is kind of flavorless and light, but coconut flour is dense, so that the 2 flours would help each other make a good dough. Do you have any ideas?

    1. I’ve only used brown rice flour before, I haven’t tried coconut flour but I do know that you cannot use it as a 1:1 replacement in other recipes, including other gluten free recipes. Brown Rice flour would work in most gluten free recipes but you will need some kind of binder (eggs, xantham gum, etc) to keep it together. Sorry i can’t be of more help!

  12. Have you been able to try this flour mix for bread? Everytime I get glutened, I get terrible arthritis symptoms that make me so sick

  13. It shocks me that nobody on any site I have read shops on “” I love Vitacost, and their own brands are the greatest. I use all their own brand gluten free products and they are great. Everyone, check it out, you won’t be disappointed!!! Read the reviews, you will find most like their products and their prices. I live in Tucson, if I place my order before 11 or 1, I can’t remember, I get it the next day. Now, that’s service.

    1. I shop at Vitacost all the time! Sometimes I just find that it’s cheaper to make things yourself (and sometimes it works better!).