Two-Ingredient Gluten-Free All-Purpose Flour Mix

Most homemade gluten-free flour blends read like chemistry sets; this one is two bags and a whisk. White rice flour brings the body, potato starch brings the tenderness, and the ratio below behaves remarkably like all-purpose flour in cookies, pancakes, and quick breads.

Yield: 4 cups mix · Time: 5 min

Ingredients

• 3 cups (480 g) finely milled white rice flour
• 1 cup (160 g) potato starch (not potato flour)
• Optional per use: 1/4 tsp xanthan gum per cup of mix for doughs that need stretch

Directions

1. Whisk the rice flour and potato starch thoroughly — a full minute of whisking, so every scoop is consistent.
2. Store airtight; label the jar with the date.
3. When a recipe needs structure (cookies, breads), add xanthan gum at 1/4 teaspoon per cup of mix.
4. Substitute 1:1 by weight for all-purpose flour in most non-yeasted recipes.

Pro tip: Buy superfine rice flour (or blitz yours in a blender) — grain size is the difference between silky and sandy results.

Gluten-Free Notes

A quick label-reading reminder: scan ingredient lists for wheat, barley, rye, and malt, and look for a gluten-free claim on anything processed. When a label is unclear, the manufacturer’s website usually settles it.

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Browse more in Baking Basics & Pantry, or explore our gluten-free breakfast recipe database and hot cereal guide.