Home Food & Drinks Making A Gluten-Free All-Purpose Flour

Making A Gluten-Free All-Purpose Flour

by Ingeborg

Want to enjoy Italian gluten-free pasta? You can order online. And, if you want to try homemade pasta, you need gluten-free flour for that. They are also available at Italianfoodonlinestore.com. A gluten-free diet is for a person with celiac disease or gluten sensitivity.

However, there are some other benefits of a gluten-free diet. This diet improves cholesterol levels and ensures proper digestion. Increased energy levels, healthy weight loss, improvement in the health of people with arthritis, and IBS are some of the benefits of the gluten-free diet. So, let’s see how can you make a gluten-free all-purpose flour mix at home.


Whether you are making Italian gluten-free pasta or any other recipe that calls for gluten-free all-purpose, you can make your own mix at home. It is based on a 60/40 ratio. This contains 60% white starches and 40% whole grain. Take 200 grams of millet flour, 200 grams of sorghum, 300 grams of potato starch, and sweet rice powder 300 grams. In the end, you get 1000 grams of the mix. You can multiply everything by 2 if you want 2000 grams of the mix.

Keep in mind that gluten protein is not the only nutrient found in wheat flour. It contains starches as well. This is the reason why we mix whole-grain flours with starches. You can make your own mix as well. However, the percentages of white and whole-grain flours should be right for gluten-free baking.

Here are different categories of gluten-free flours:


White starches

  • White rice
  • Arrowroot
  • Tapioca
  • Cornstarch
  • Sweet rice
  • Potato
  • Potato starch

Whole Grain

  • Teff
  • Brown rice
  • Sweet potato
  • Sorghum
  • Buckwheat
  • Quinoa
  • Corn
  • Oat
  • Mesquite
  • Millet

Bean Flours

  • Kinako (roasted soybean)
  • Fava Bean
  • Garbanzo Bean

Nut Flours

  • Hazelnut
  • Almond
  • Coconut
  • Chestnut

We have a good number of choices. As you can see, white and whole-grain powders are not the only categories available to you. You can use bean and nut flours as well. Potato is not a grain, but still, it is in that category. It’s because of its protein content. You may not like the bean one because of their bean-like taste.

However, you can use roasted soybean flour. You will love it in cookies. You might like garbanzo one, as well. You can add it to this mix as a whole-grain powder. You might love almond powder for crumbles and bready things. Keep in mind that this one and other nut flours contain good fats. This might interfere with the ratio of baked goods. You are not going to like your pie crust if you add almond stretch to the mix. Your pie crust will have too much fat.


So, you can use white and whole-grain powder to make a gluten-free all-purpose mix. However, you can add almond or a bit of roasted soy powder to get the specific taste you want. Based on what you like, just like roasted soy flour, you can add other ones as well.

If you are allergic to rice, you can add potato starch, arrowroot, sorghum, or millet flour. You may not be able to find some of this whole-grain one where you live. However, you can use white rice, cornstarch, corn, and brown rice flour. Your mix can also be based on the things available in your kitchen.

Someones have a strong taste. Some of them, such as coconut flour can suck moisture out of your baked goods. You can use this one in small doses.