Want to know the secret behind the best All-Purpose Gluten Free Flour blend? Mix your own.

I wholeheartedly believe this. But I realize our busy lives don’t always allow time for that. 

About 7 years ago, when I first started gluten free baking I had the hardest time finding the perfect gluten free flour blend. Since gluten free flour was still very new, there wasn’t much available. 

I would come across recipe after recipe that would just call for “all purpose gluten free flour” and I was left deciding which one out of 2 or 3 would work best. 

This is when I began to learn that not all gluten free flour blends are created equal and they are definitely not interchangeable. No matter what anyone says, I promise this is true. 

Back then, the big brand that was available at the time was Bob’s Red Mill All-Purpose flour. It is primarily made from bean flours and gave everything I baked a distinct flavor. Sometimes the bean flavor really took over the recipe. 

So I began to blend my own flour. I was convinced this was going to be the direction I was headed in when I started Stay Gluten Free. I dreamt of someday having my own flour blend on the shelves. 

I worked on developing my blend long enough to know what I wanted to include in it and the ratios I wanted to use. 

But then life with 2 kids really kept me busy. And as more and more gluten free brands of flour began to appear on store shelves, I began experimenting with store bought brands again and discovered King Arthur’s Gluten Free All-Purpose and Measure for Measure flours. These worked really well. 

Then at the end of this last year I was asked to write my new cookbook, The Big Book of Gluten Free Baking. This prompted me to revisit my “special blend”. The more I baked with it, the more I fell back in love with it again and again. 

But, I thought that when I was finished writing my cookbook, I would go back to using King Arthur’s just for the sake of convenience. But when I compare these side by side, you really can’t compare how much better a cake or donut can be using my special blend. The results are truly amazing. 

Not to mention, all of your amazing reviews that are coming in regarding my flour blend and how much you are enjoying using it in ALL of your baking. 

So today I want to share my All-Purpose Gluten Free Flour blend recipe here so that those of you who haven’t tried it, can try it out yourself. 

In future recipes when I use my blend, I will link back to this post with the recipe. 

My dilemma is this, what do you want me to use in my future recipes? Mostly recipes using my blend, King Arthur’s Measure for Measure or a mixture of both? 

I have found King Arthur’s M4M can be almost used interchangeably to my special blend without doing much adaptation to entire the recipe.

The main difference you’ll run into as far as the recipe is concerned is that I add the xanthan gum separately to my blend, where as, in the Measure for Measure, it is already included. You will not add any additional xanthan gum to the recipe. 

So here’s the recipe to make my blend. I primarily use Authentic Food Brand Flours. I highly recommend you at least buy their brown rice flour. Although Bob’s Red Mill is more readily available, it has a very sandy texture. 

I have used Bob’s Red Mill for the sorghum, arrowroot and potato starch in a pinch, but I primarily use Authentic Foods brand. 

SGF All-Purpose GF Flour Blend:

• 400 grams potato starch
• 200 grams brown rice flour
• 200 grams sorghum flour
• 200 grams arrowroot

And yes, You will need a scale to measure this. The scale is all I talk about in my cookbook. It is the single most important way to get precise and consistent results time and time again. You can read more about why I started using a scale here.

This recipe will make 8 cups (1 cup = 125 grams)

And one more thing. I created my own bread flour recipe as well. You will absolutely love your bread using this recipe.

Gluten free bread requires more protein than starch so I added some Millet and reduced the potato starch. To keep all the information in one place, I am including this recipe here as well. 

SGF Bread Flour Blend:

• 200 grams brown rice flour
• 200 grams sorghum flour
• 200 grams millet flour
• 200 grams potato starch
• 200 grams arrowroot

This recipe also makes 8 cups (1 cup = 125 grams). 

I’ll be working on a resource post about xanthan gum as well so you will know what to add when, if you want to use these blends in other recipes besides mine. 

If you try them, I hope this helps take your gluten free baking to another level.

I would love to hear how you like it in the comments below.

What should my future recipes use? My Blend or King Arthur’s Measure for Measure?