Our Gluten-Free Flour Blend
The all-purpose blend we reach for at the bakery: white rice, potato starch, tapioca, and xanthan. Here's the ratio, a jar-sized batch, and how to use it.
Skip to the blend ↓People kept asking me to pull this out on its own, so here it is. This is the workhorse gluten-free blend we use for most of our cakes and muffins — a mix of one flour and two starches, with xanthan already stirred in to do the binding.
There's no single all-purpose gluten-free flour. Each flour brings a different property, and a blend is how you get close to what wheat does on its own. This one leans on white rice flour for a neutral base, potato starch and tapioca flour for structure and chew, and a little xanthan gum to hold it all together. For the why behind each one, see the starter guide to gluten-free flours and the binders post.
Gluten-Free Flour Blend
The ratio
Everything is proportional, so you can scale it to any amount. The base unit:
| Ingredient | Base | Jar batch | % of blend |
|---|---|---|---|
| White rice flour (finely ground) | 33g | 330g | 64.7% |
| Potato starch | 11g | 110g | 21.6% |
| Tapioca flour | 6g | 60g | 11.8% |
| Xanthan gum | 1g | 10g | 2.0% |
| Total | 51g | 510g | 100% |
Make it
- Weigh all four into a large jar or airtight container.
- Whisk thoroughly so the xanthan is evenly distributed — you don’t want a clump of it landing in one bake.
- Store airtight and dry. Whisk again before scooping, then weigh out what your recipe needs.
How to Use It
It already has xanthan in it. If a recipe calls for this blend, don’t add more xanthan. If a recipe calls for a store-bought blend that doesn’t contain xanthan, this one already covers it.
Weigh, don’t scoop. Gluten-free flours pack differently than wheat, so grams are far more reliable than cups. If you only have cups, spoon it in and level — don’t dip and pack.
It’s a base, not a magic swap. This blend is tuned for cakes and muffins. Bread and cookies want different ratios and different binders — that’s the whole point of the flours guide. Use this where a recipe asks for an all-purpose gluten-free blend, and let the recipe handle the leavening and moisture.