All Purpose Gluten Free Flour

Finally… you don’t have to sacrifice taste or texture in your Gluten Free baking!

This recipe has been adapted from Erika’s post on A Little Insanity, to use the cheaper bags of flour that can be purchased from either your Asian grocer or big supermarkets. Erika has some amazing gluten free recipes on her site that use this flour mix. I have also converted Erika’s gluten free bread recipe to standard metric measurements.

We buy the Thai Erawan Brand for the Rice Flour, Glutinous Rice Flour and Tapioca Starch, which are usually around $2 each for 500 g. We mill our own Quinoa Flour, using white quinoa in a spice grinder attachment on our bench top mixer and just grind until it becomes as fine as normal flour. You can also buy Quinoa flour, but this will be a little more expensive.

This recipe will give you 1.8kg of Gluten Free Flour.

If you prefer to buy the more expensive flours from Bob’s Red Mill, then checkout Erika’s original post for weights.

353 g Quinoa Flour
500 g White Rice Four
500 g Glutinous Rice Flour (also called sweet rice flour)
430 g Tapioca Starch/Flour
1 tbsp and 3 tsp Xanthan Gum (17.5 g if you have micro-scales)

Place all of the ingredients into an extra large bowl and mix until well incorporated – this will take about 3-5 minutes with a whisk. Do not skimp on the mixing… otherwise, the ingredients will not be blended appropriately and will not achieve the same results.

These ingredients will make 1.8kg (12 cups) of flour, so will fit into a four litre storage jar. This is the exact quantity needed to make 4 loaves of Gluten Free Bread.

Recipe Specific Amounts
To make only what is required for a specific recipe, multiply the number of cups required in the recipe by the following for each ingredient. eg: for a 3 cup recipe just multiply each ingredient amount by 3, ie: Quinoa Flour would be 87 g. The same method applies for any other quantity eg: 3.5 cups, 5 cups, etc.

29 g Quinoa Flour
42 g White Rice Four
42 g Glutinous Rice Flour
36 g Tapioca Starch/Flour
1.4 g Xanthan Gum (2.5 g per tsp – best to use micro scales)
Total approx 150 g

If you only have a total weight (in grams) of flour required, just divide that number by 150 g to get your base number to multiply by. Eg: your recipe calls for 450 g flour, just divide by 150 g, which gives you a base number of 3.