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GF All Purpose Flour Mix

The Corn-free flour mix that I use in my recipes is modified from More from the Gluten-Free Gourmet: Delicious Dining Without Wheat by Bette Hagman. Her recipe uses potato starch. I have read that people with gluten intolerance also tend to be sensitive to potatoes. My oldest does not tolerate potato starch so I use arrowroot. Having a large amount of this made up and saved in the fridge comes in handy.

The ratio is:

  • 2 parts white rice flour

  • 2/3 part tapioca flour

  • 1/2 part arrowroot flour

Variation & my current favorite:

  • 1 part sorghum flour

  • 1/2 part white rice flour

  • 1/2 part brown rice flour

  • 2/3 part arrowroot flour

  • 1/2 part potato starch

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