Jules’ All Purpose Flour Blend

gluten free flour blend
© Getty Images Plus/ IStock/ Edalin
Prep time: 10 mins
Calories: 522


Associate editor Jules Shepard is author of Free For All Cooking (DaCapo Perseus), The First Year: Celiac Disease and Living Gluten-Free (DaCapo Perseus) and Nearly Normal Cooking for Gluten-Free Eating (CreateSpace).

Pick one ingredient from each line, according to what your diet allows and what you have on hand. Ideally, use 5 different flours for the best blend.

Yields 4 cups


  • 1 cup cornstarch, tapioca starch or arrowroot powder
  • 1 cup potato starch, tapioca starch or arrowroot powder
  • 1 cup very fine white rice flour, sorghum flour or buckwheat flour
  • ½ cup corn flour, millet flour, sorghum flour or brown rice flour
  • ½ cup tapioca starch, cornstarch or arrowroot powder
  • 4 teaspoons xanthan gum or guar gum


1Whisk ingredients together in a large bowl until well combined.

2Refrigerate in a large zip-top bag or a sealed container until used.

1 cup contains 522 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 6mg sodium, 123g carbohydrates, 4g fiber, 0g sugars, 4g protein.


  1. I made this recipe using the suggested flours that I am able to eat which left me with using mostly arrowroot, 2.5 cups, which left the baked goods gummy. I can’t have tapioca, corn starch, sorghum or buckwheat what substitutes would you recommend making to this recipe for it not to come out gummy?


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