Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free)

Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free)

Gluten Free Flour Blend

Gigi’s Everyday Gluten-Free Flour Blend is a basic all-purpose blend, free from gums.

Use this blend cup-for-cup in recipes calling for an all-purpose blend.

2.0 from 2 reviews
Gigi's Everyday Gluten-Free Flour Blend (Gum-Free)
Prep time
Total time
Recipe type: Flour Blend
  • 2½ cups brown rice flour (you may substitute white rice flour)
  • 1 cup tapioca flour (also called tapioca starch)
  • 1 cup potato starch (NOT potato flour; see notes after recipe for more)
  • ¼ cup arrowroot flour
  1. Combine ingredients in a large bowl; whisk to blend thoroughly.
  2. Store in a glass container with a tight-fitting lid, at room temperature or in your refrigerator, if you plan to store longer than 4-6 months.


Thought you’d like to know…

  • This blend can be used in most recipes as a cup-for-cup all-purpose gluten-free flour.
  • Brown and white rice flour may be used interchangeably in this blend. You will get a bit more nutrition from the brown rice flour.
  • You may substitute cornstarch in an equal amount for the potato starch. Bob’s Red Mill produces a GMO-free cornstarch.
  • Recipe may be doubled to make 9 1/2 cups.
Gluten Free Gigi

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As someone with celiac disease and multiple food allergies, Gigi understands how food can harm or heal. Fully restoring her own health with diet alone after a 25-year health struggle, Gigi now uses her own experiences and the skills she gained as a former neuroscience researcher to share practical, easy-to-understand strategies, science-backed nutrition information, immediately useful tips and recipes to make gluten-free living liberating and positive for everyone!
  • Gary

    tried using this blend, #1, for Chocolate Chip Cookies and they came out almost powdery. would like to see next to recipes which flour blend 1,2 or 3 could be used.

    • Gluten Free Gigi

      Hi, Gary.

      Sorry you ended up with powdery cookies. That is not acceptable.

      I’m not sure about the other ingredients you used, but I’m going to assume you used a “standard” recipe for chocolate chippers.

      I believe the cornstarch may have been the issue.

      You will get different results with the different blends. A blend with tapioca flour would likely yield a less dry result in the case of those cookies (but again, not sure of the full recipe).

      I have developed an all-purpose gluten free flour blend that is a “cup for cup” type flour.
      I hope to have that available in the near future for everyone to enjoy…it is truly foolproof!


  • Andrea

    Just to let you know this blend is fab. We cant use corn and so substitute tapioca starch or potato starch. Works well,

    • Gluten Free Gigi

      Hi, Andrea!

      Great to hear, and yes, smart to sub tapioca flour for the cornstarch. Excellent!

      Thank you for commenting!!

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  • Victoria

    I love how detailed you are in your ingredient explanations. It so helps those of us who are not “cooks”. Thank you so much!

    • glutenfreegigi


      Thanks so much! Sometimes it feels like too much, but then I get a comment like yours and I know it’s the right thing to do, so thank you for taking time to give me this valuable feedback. :)

      Glad to have you here!!


  • Anita

    What other flour can be used instead of rice flour. Allergic to rice flour. thanks Gigi!

    • glutenfreegigi

      Hi, Anita.

      I’m going to let this blend stand alone, no subs at this time.

      Very soon, you will see options that are rice-free here. I have several other blends and will add them in time. There will also be a grain-free blend coming in a new publication, so keep your eye out for that.

      Also look for a “substitutes” chart. That should be up next week, so then, perhaps you can experiment and find something that works just for you. ;)


  • glutenfreegigi


    No subs for this blend. Feel free to experiment as you wish and have fun doing so. ;)

    An alternative blend will be up soon.

    You could try more tapioca; however, the properties are not “exactly” like the potato starch. Give it a whirl, you may find yourself a kitchen wizard!!


  • kerry

    I can’t have tapioca. What could I substitute in the flour-blend? Thanks!!

  • Skylar

    This is very basic flour mix…simple to make and use.
    I was wondering why you chose to have it xanthan gum (guar gum, ect) free?

    • Gluten Free Gigi


      Some individuals have trouble with the gums, especially xanthan gum, so I wanted to have a blend everyone could use as a near all-purpose sub for “regular” flour. :)