Our gluten-free all-purpose baking flour will quickly become a trusted kitchen companion for all your gluten-free baking needs. With this versatile flour on hand, you’ll soon be churning out fresh breads, cakes, muffins, and any other baked goods your inner chef inspires. For more options, see our entire selection of gluten-free flours.

Gluten-free all-purpose baking flour is a mix of different types of gluten-free flour, designed for as many uses as possible. This blend includes garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, and fava bean flour.

Why do we use a combination of gluten-free flours?

Gluten-free baking must compensate for the absence of gluten, which gives baked goods texture and helps them hold their shape. Gluten-free flours work best when they’re used together because each flour has different qualities that make it useful. Sorghum flour and tapioca flour add structure to baked goods, which potato starch gives them a light and airy quality. A combination of fava bean and garbanzo bean flours is ideal for adding moistness and texture to the finished product. This blend of flours is also nutritious, and considered a good source of protein and dietary fiber.

Uses and Recipes

This blend can be used in recipes that call for gluten-free all-purpose baking flour. Try a classic treat that has been reworked into a 100% gluten-free recipe, like this one for chocolate chip cookies or banana bread.