Kompromised Kitchen Gluten Free AP Flour Mix

I have sifted and stirred. Tossed and combined countless numbers of flour combinations. Trying to achieve a product that my family wouldn’t say, “It’s OK”, to. Frankly, I find it insulting when I have slaved away in the kitchen to find something that is safe foe me that I actually believe to be tasty just to here the REAL whorl declare it to be OK, OK. OK!… you would willingly eat McDonald’s, but my gluten free _______ is OK! WHAT! 

I realize that I may be going off the deep end here, but that’s just how I feel. How do you think Michelangelo would feel if you declared David to be a nice use of marble.  

I realize I am no Michelangelo, more like Paula Dean and Justin Wilson, with a set of up of Martha…we won’t say her last name 🙂

Well with my rant mostly at an end I will inform you that this AP Mixture (all purpose flour) is a fantastic go to to achieve product to product exchanges. 

gluten free AP flour mix

gluten free AP flour mix


Sift together:

 3 cups (15 /4 ounces) Bob’s mill or Authentic Foods sweet rice flour blend

3 cups (15/4 ounces) brown rice flour blend

2 cups (10 3/4 ounces) potato starch*

1 cup (4 ounces) tapioca starch

3 tablespoons sugar

2 teaspoons yeast

1 1/4 teaspoons salt

5 tablespoons baking powder (in place of xanthan gum)*


Thoroughly combine, (by sifting) all ingredients into an air tight container. Store in a cool place but not a freezer:

Store airtight at room temperature.

Certified Gluten Free Flours

sweet rice flour

sweet rice flour


*You can substitute white rice flour for the brown rice flour if you like; it’ll make your baked goods grittier (unless you manage to find a finely ground version).

*Xanthan gum* is another ingredient “critical” to gluten-free baking. It’s the “glue” that helps hold everything together, in the absence of gluten.

*This AP mix is terrific for Gluten Free yeast bread, pizza, muffins, and cakes.

*Use CERTIFIED gluten free flours, especially if you are Celiac.

*Potato starch, not the same thing as potato flour but will sub out VERY similarly.

*I don’t mean to be crude here but “gums” are actually bacterial waste,. Therefore I try to find alternatives if possible that will achieve the same results. My default then tends to be baking powder.

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