Gluten free all purpose flour

One of the most challenging things about being completely gluten free is the lack of convenience when it comes to preparing snacks and meals. Another is how bloody expensive gluten free mixes and prepared items are. There aren’t many to choose from in the first place, but what little there is costs what it takes to feed an entire family in a third world country.. for an entire year. I have found that by doing things from scratch at home, we don’t have to miss out on anything. If we want fried chicken, pizza or whatever, we don’t have to be bummed thinking these are things of the past. You can make anything gluten free if you have the time and patience. In fact, I made homemade biscuits and sausage gravy a couple weeks ago and Michael went nuts saying it was the best he ever had. It took a long time, but thats the lack of connivence for you.

One thing I have done to help with the cost of being gf is that I have started making my own ‘gluten free all purpose four’. It saves a lot of money, and I think it is great! Ive been using it as a substitution in ‘regular’ recipes, in fact I have even been using it to make roux’s when cooking! The recipe is very easy and is completely multi purpose. The only way for it to stay so multi-purposed is for it to not contain ingredients that are more specific to certain types of cooking/baking. What I mean by this is that instead of adding xantham gum (used for muffins, cakes, cookies, brownies, pasta and pie crust dough) or psyllium husk (used for pizza dough and bread), they are left out and those ingredients are added when doing those specific types of cooking. When making a roux, neither of those ingredients are needed. For baking with xantham gum, its usually about 1/4- 1 tsp that will be added. For breads and pizza doughs, its usually between 3-5 tsp psyllium husk that will be added. it just depends on the texture ad consistency that you’re looking for and obviously what the recipe calls for. You don’t HAVE to add these other ingredients, but I wouldn’t not.. if you get what I mean. I will definitely be sharing lots of recipes, but I thought that this was a good one to start with for the time being.

Gluten free all purpose flour:

24 ounces white rice flour (4 1/2 cups plus 1/3 cup)

7.5 ounces brown rice flour (1 2/3 cups)

7 ounces potato starch (1 1/3 cups)

3 ounces tapioca starch (3/4 cups)

3/4 ounce non fat milk powder (3 tbsp)

Combine ingredients thoroughly with a whisk and store in an airtight container in the fridge for up to 3 months.


If you’re new to being gluten free, this is all very confusing and complicated. Trust me, I get that! The great thing is that these ingredients while strange sounding aren’t all that difficult to find. The commissary (if You’re military) has most of them. Some grocery stores have them and all natural food type or specialty stores will have all of them and much more. I got this recipe from an amazing and informative book from America’s test kitchen called ‘the how can it be gluten free cookbook’. It’s on amazon and I recommend it 110%.