This is my go-to Gluten-Free All-Purpose Flour recipe. It bakes up beautifully and so much better than the store-bought blends. This is a large batch and yields just over 5 pounds.
1275 grams Bob’s Red Mill Stone Ground White Rice Flour (about 2 bags)
570 grams Sorghum Flour
280 grams Tapioca Starch/Flour
280 grams Potato Starch
50 grams Xanthan Gum
Combine all ingredients in a large container with an airtight lid. Whisk very thoroughly, then seal the container and shake to combine even more.
Please note: Measurements are only given in weight because gluten free starches are VERY fine and powdery, which makes them incredibly difficult to be accurate and consistent when measuring by volume. I recommend using a digital scale in all gluten-free baking for this reason.
Storage: For best results, I recommend storing the flour blend in a sealed container in the freezer if you won’t be using it up within a couple of weeks. I also store all of my leftover GF flours/starches in the freezer.
Keywords: gluten free all purpose flour blend, gluten free flour recipe