We first started this gluten-free, vegan recipe site when we ourselves had to go gluten-free. Then one of us tested sensitive to potato. Now, if you are in the habit of looking at ingredients (and you probably are, if you are gluten-free, and even more so if you are vegan and gluten-free), you may already be aware that nearly very single, if not every single, gluten-free all purpose flour mix out there includes potato starch. Every…damn…one.
So we set out to find a recipe for homemade gluten-free all-purpose flour. We looked through a lot of them, and rejected many of them for various reasons, until we found this one. All of the ingredients are standard ingredients that you can find at any health food store and most super markets (which also means that they aren’t pricey), none of them are common allergy triggers, and, best of all, it works well as a 1:1 substitute for regular, gluten-full all purpose flour!
In fact, just last night we used it to make both biscuits (ohmygawd how we have missed biscuits) and cream gravy, and we had vegan chicken and biscuits with cream gravy!
Vegan Gluten-Free Chicken and Biscuits and Cream Gravy
We found the original recipe over at A Little Insanity, run by Shannon, although she attributes the recipe to someone named Erika.
The Best Homemade Gluten-Free All Purpose Flour Mix Recipe! Easy to Make, Clean Ingredients and No Potato Starch!
As Shannon points out in her post (at least we think it’s her post, although maybe it was Erika), some brands of these below flours, such as Bob’s Red Mill, and also Arrowhead Mills, come conveniently packaged in 24 ounce bags, so that all you have to do is open them and dump them into a wicked-big bowl (we actually mix this up in our soup pot, because you need lots of room to mix it, although once it’s done it will fit in a much smaller container – the recipe makes about 17 1/2 cups of gluten-free all purpose flour).
- 24 ounces brown rice flour (about 4 1/4 cups)
- 24 ounces white rice flour (about 4 1/4 cups)
- 24 ounces sweet rice flour (about 4 1/4 cups) – note that it may be called “sweet white rice flour”, but it is not the same as regular white rice flour, which you also need. This is very specifically sweet rice flour.
- 20 ounces tapioca flour or starch (about 4 1/2 cups – this is not a typo, tapioca flour is fluffier than rice flours, so even though 20 ounces is four ounces less than the other flours, it measures out as a quarter-cup more)
- 2 1/2 Tablespoon xanthan gum (NOTE: Make sure your xanthan gum is gluten-free. If you may be sensitive to xanthan gum, you may want to try, instead, 5 Tablespoons of psyllium husk powder or 2 1/2 Tablespoons cornstarch. Note that we have not tried these substitutions ourselves, yet.)
Dump all of the ingredients into a really big bowl – it should be no more than one-third full because otherwise the flour will fly out of the bowl as you are mixing it. As we said, we actually mix it in our big soup pot, which works wonderfully.
Mix with a whisk (or two, if you like, one in each hand) for 5 minutes. Seriously, you want this stuff to be so well mixed that it can’t possibly be more mixed. Plus, it builds up your pecs and your biceps. ;~)
Once it is thoroughly mixed, transfer it to whatever container you will be storing it in. We store it in a BPA-free food grade container with a snap-on lid (we got them on Amazon here. The nice thing about this container is that it is so light weight, and the lid snaps on so tightly, that you can snap the lid on and tumble the container around in your hands to make sure it is really well-mixed.
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So, what will you make with your new gluten-free all purpose flour?
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