Eating Whole

A vegan & allergy-friendly lifestyle.

All Purpose Flour Mix (Gluten Free)


I won’t pull the entire rabbit out of my hat with this post, but I want to help others with an all-purpose GF flour mix that can replace wheat flour in a 1:1 ratio.  I, unfortunately cannot tolerate several legume flours, tapioca flour, and xantham gum.  I hadn’t baked, had any pizza, or flatbreads in months because 1) I couldn’t eat commercial mixes and 2) I had yet to create a mix of my own I was happy with (if it’s not perfect, I’m not eating it! I know, I’m very picky.)

Unfortunately you cannot replace 1 single GF flour in replace of wheat flour (wouldn’t that be nice & easy!).  However, all you need to do is follow this simple ratio and you can make delicious breads, pizzas, cakes, pastry dough, pancakes (anything your heart desires) that you cannot even tell are gluten-free!

The magic ratio:  70% whole grain flour(s), 30% starch flour(s).

I highly suggest weighing your flours.   I know not everyone has a kitchen scale so I tested my recipe by measuring Cups.

700 grams (4 2/3 Cups) of Whole Grain GF flours:

  • brown rice flour
  • quinoa flour
  • millet flour
  • teff flour
  • **oat flour if your system can tolerate it (I can’t tolerate GF oats).

300 grams (2 Cups) GF Starch flours:

  • corn starch
  • white rice flour
  • potato starch (NOT potato flour)
  • arrowroot starch
  • **tapioca flour if your system can tolerate it (I can’t have tapioca).

I recommend using 2 different whole grain flours & 2 different starch flours;  I’ve found that makes the best all-purpose mix.

I double this recipe, put all ingredient in a large container & shake it up!  I also whisk my mix before I use it in any recipe (I have to be sure no flours clumped together!).  Now you have the perfect GF all-purpose flour mixture that can be used at any time.  What’s better than a homemade flour mix?!

How to make GF doughs rise

  1. You can mix your dough either by hand, hand/stand mixer, or your food processor.
  2. Preheat your oven to 200 and put a medium pot of water (filled about 2 inches high) on your stove to boil.
  3. Knead your dough (I keep rolling and refolding my GF dough).  Place your kneaded dough in a heat-proof bowl and cover with a towel.
  4. When your oven is heated to 200, turn it off.  Once your water is boiling, carefully pour your boiled water into a baking dish.  Now, this is the tricky part.  As quickly as possible (you don’t want that heat escaping & you certainly don’t want to spill any water on yourself) place the baking dish on the bottom wrack of your oven.  Once again, carefully and quickly open your oven to place the bowl of dough on the top shelf in your oven.
  5. Let rise for 1 hour.
  6. Enjoy eating whole!
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