All-Purpose Gluten-Free Flour Blend for Cookies, Cakes, Pies, and More

Steve’s In The Kitchen Gluten-Free Flour Blend

This all purpose gluten-free flour blend works for everything — cookies, cakes, flaky pie crusts. It’s cheaper than store-bought, more consistent, and you control what goes in it. I adapted this from an America’s Test Kitchen cookbook and tweaked the ratios until it worked reliably for my kitchen.

The key difference? No xanthan gum in the blend itself. I add it per recipe based on what I’m making, which gives you way more control over texture. Too much xanthan makes things gummy; too little and your cookies fall apart. This way, you decide.

Don’t want to DIY? King Arthur Measure for Measure Gluten-Free Flour, Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, and Cup4Cup Gluten Free Multipurpose Flour all work as one-to-one replacements. They already contain xanthan gum, so skip adding extra if you use them.

Time: 10 minutes
Difficulty: Beginner

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Ingredients and Math – Quick Reference:

• White rice flour: 455 g (16 oz)
• Brown rice flour: 455 g (16 oz)
• Potato starch: 340 g (12 oz)
• Tapioca flour: 225 g (8 oz)
• Sorghum flour: 285 g (10 oz)
• Nonfat milk powder: 85 g (3 oz)

Weight per cup: ~140g
Total yield: ~13 cups (1,845g)

If You Want to Geek Out:

Total Weight (grams):
455 + 455 + 340 + 225 + 285 + 85 = 1,845g

Total Cups:
1,845g ÷ 140g per cup = ~13.2 cups

What Actually Matters:

✓ Weigh ingredients — volume measurements for gluten-free flour are unreliable
✓ Sift or shake before measuring — lighter starches settle at the top
✓ Milk powder adds protein — improves texture and tenderness
✓ This blend weighs ~145g per cup — commercial blends vary, so check packaging

Equipment You’ll

• Digital Food Scale (Required): This recipe is built on weight, not volume. If you don’t have a scale, skip this recipe — gluten-free flour blends demand precision for consistent results.
• Large Mixing Bowl: For combining all dry ingredients thoroughly and evenly.
• Small Mixing Bowls: Useful for weighing individual ingredients before combining. Helps prevent mistakes and keeps ratios accurate.
• Metal Whisk: Essential for evenly distributing starches and preventing clumps.
• Large Airtight Container: For storing the finished flour blend. Choose one with enough room to shake or stir before use.

Try These Recipes Using This Flour

• Gluten-Free Galettes – Savory and sweet galettes for every occasion.
• Flaky and Flavorful Gluten-Free Pie Crust – Perfect for sweet or savory pies.
• Gluten-Free Cowboy Cookies – Chewy, tender, and tested to perfection.
• Everyone’s Favorite – Gluten-Free Banana Bread

Storage & Make-Ahead

• Store in a cool, dry, airtight container.
• Can be made in bulk — more consistent than commercial blends and cheaper.

Here’s to good cooking and good eating.

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All-Purpose Gluten-Free Flour Blend for Cookies, Cakes, Pies, and More

Recipe Keys: Gluten Free Includes Dairy

Difficulty: Beginner Prep Time 10 mins Total Time 10 mins

Servings: 50

Best Season: Suitable throughout the year

Description

This all purpose gluten-free flour blend delivers on texture and flavor. No gummy cookies, no crumbly pie crusts — just reliable results every time. Mix it once, store it for months, and use it in any recipe that calls for gluten-free flour. It's the workhorse ingredient your gluten-free kitchen has been missing.

Ingredients

Servings

• 16 ounces White rice flour (455 grams)
• 16 ounces Brown rice flour (455 grams)

• 12 ounces Potato starch (340 grams)

• 10 ounces Sorghum flour (285 grams)

• 8 ounces Tapioca flour (225 grams)

• 3 ounces Nonfat milk powder (85 grams)

Instructions

1. Weigh and Mix

   • Gather all ingredients.
   • Weigh each ingredient with a digital food scale.
   • Combine all ingredients in a large bowl.
   • Whisk thoroughly until completely uniform — no streaks of any single flour should remain.
   • Transfer to an airtight container.

1. Before Each Use

   • Shake or gently stir the container. Starches settle, and you want everything evenly distributed.
   • Measure with a digital food scale.

Nutrition Facts

Servings 50

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Amount Per Serving

Calories 135kcal

% Daily Value *

Total Fat 0.6g1%

Saturated Fat 0.1g1%

Trans Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 30g10%

Dietary Fiber 2g8%

Sugars 0.2g

Protein 3g6%

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Calcium 30 mg

Iron 0.6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Yield: ~13 cups (1,845g)
Servings: 50 servings at ¼ cup (36.5g) each

Nutrition information is approximate and based on ¼ cup serving size.

Gluten-Free Flours

When it comes to baking gluten-free, the type of flour you use can significantly impact the texture and flavor of your final product. Here are some important tips regarding gluten-free flours.

1. Homemade Flour Blend

This blend weighs approximately 140 grams per cup. This blend includes a mix of gluten-free flours such as white and brown rice flour, potato starch, tapioca starch, sorghum and milk powder, providing a balanced texture and flavor for baking.

2. Store-Bought Gluten-Free Flours

If you prefer to use a store-bought gluten-free flour blend, it's crucial to check the packaging for the weight per cup, as this can vary between brands. Each manufacturer may have a different formulation, which affects the density and weight of their flour.

Here are several that are available from Amazon: 

King Arthur Measure for Measure Gluten-Free Flour

Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

Cup4Cup Gluten Free Multipurpose Flour

None of these flours contain xanthan gum. So if your recipe calls for xanthan gum, omit the extra xanthan if using one of these blends. All of the manufacturers promote these products as a one-to-one replacement.

3. Measuring for Accuracy

For the most accurate results, I highly recommend using a digital food scale to measure your gluten-free flour. Measuring by weight ensures that you have the correct amount, leading to more consistent and successful baking outcomes. This method eliminates the variability that can come from measuring by volume, especially with gluten-free flours, which can be compacted or aerated differently.

About Xanthan Gum

Xanthan gum replaces the structure that gluten normally provides. It helps doughs hold together, trap air, and bake with better shape and texture. But more is not better. Too much xanthan creates gummy, rubbery, or dense textures.

My Rule of Thumb:

½ teaspoon xanthan gum per 2 cups of gluten-free flour.

This works reliably for many cookies, cakes, and quick breads.

When to Adjust:

• Cookies: Stick with ½ tsp per 2 cups — keeps them tender without chewiness
• Cakes: Increase slightly to ½–¾ tsp per 2 cups — adds structure without making the crumb elastic
• Quick Breads & Muffins: Use ¾ tsp per 2 cups — helps with lift and moisture
• Yeast Breads & Pizza Dough: Use 1 tsp per 2 cups — provides the elasticity ye

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