All-purpose gluten-free plain flour

Recipe: All-purpose gluten-free plain flour


  • 6 cups rice flour (see note 1)
  • 2 cups potato starch (see note 2)
  • 1 cup gluten-free cornflour


  1. Place flours in a large bowl. Mix to combine. Store in an airtight container in the pantry for up to 3 months.
This flour is suitable as a substitute for wheat plain flour in most recipes.
Note 1: We used rice flour from Asian supermarkets, as it’s finer in texture and will give better results, without the gritty texture common to gluten-free baking. You could also use brown rice flour.
Note 2: Potato starch is often packaged as potato flour.

Number of servings (yield):

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)