All Purpose Gluten Free Flour Blend

by Laura Silber

For biscuits and breakfast breads at home, I use an excellent blend recipe that I found a couple of years ago in Living Without magazine. The base recipe is provided here, and you may scale up directly for larger quantities. I always keep a tub mixed and ready to use in my pantry. If you prefer to use a ready-mixed flour blend, I recommend King Arthur’s Gluten Free Flour. It is a finely-textured blend that works remarkably well in almost any recipe.


  • 2 cups brown rice flour
  • 2 cups white rice flour
  • 1 1/3 cup potato starch
  • 2/3 cup tapioca starch

Mix all ingredients together. Store the blend in a glass jar or airtight container. Use in any recipe calling for “all purpose GF flour.”