When Should I Use All-Purpose Gluten-Free Flour?

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Q: I recently was diagnosed with celiac disease and have been sent a wealth of recipes for pancakes, muffins, cookies, etc that are gluten free.

The one big problem I notice is most have a billion ingredients and usually call for multiple flours (most of which are quite expensive).

I've also been told there are some great all-purpose gluten free flours that I can substitute for regular flour. Can you help me understand when it's worth it to buy/use multiple different flours, and when I can simply stick to the all-purpose one?

Sent by Emily

Editor: All-purpose flour blends are a great starting point if you're new to gluten-free baking:

Readers, when do you use your own blend, and when do you use an all-purpose gluten-free flour instead?

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(Image credits: Bob's Red Mill, Arrowhead Mills, King Arthur Flour)

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