What Gluten-Free Flour is Most Like All-Purpose Flour?

According to Healthline, cassava flour is considered the most similar gluten-free flour to wheat flour due to its neutral flavor and texture. However, the truth is that a well-formulated, commercial gluten-free flour blend is what most resembles all-purpose flour, designed specifically for a 1-to-1 swap in many recipes.

Quick Summary

This article explores commercial blends and single-ingredient alternatives to identify the best gluten-free substitute for all-purpose flour, detailing their properties and ideal applications.

Key Points

• Best Overall Substitute: For most non-yeasted recipes, commercial 1-to-1 gluten-free flour blends like King Arthur Measure for Measure are the closest and easiest replacement for all-purpose flour.

• Top Single-Ingredient Option: Cassava flour is the single most wheat-like gluten-free flour due to its neutral flavor and good binding qualities, making it ideal for specific applications.

• Flour Blends are Key: Gluten-free flour blends use a mix of different flours and starches (like rice, potato, and tapioca) to mimic the structure and texture of wheat flour.

• Measure by Weight: For consistent results when substituting gluten-free flour, measure by weight instead of volume, as gluten-free flours have different densities.

• Know Your Flours: Individual gluten-free flours like almond or oat are not direct substitutes for all-purpose and are better suited for specific recipe types where their unique flavor and texture are desired.

• Rest the Dough: Always allow gluten-free doughs and batters to rest for at least 20-30 minutes to allow the starches to fully hydrate and prevent a gritty texture.

Why All-Purpose Flour is Unique and Hard to Replace

All-purpose (AP) flour, milled from wheat, contains gluten—a protein that, when mixed with water, creates an elastic network. This gluten network is responsible for the structure, chewiness, and rise in baked goods like bread and cakes. Replacing AP flour in a recipe isn't just about finding a white powder; it's about replicating that unique protein structure. This is why single-ingredient gluten-free flours, which lack this elastic quality, often result in dense, crumbly, or gritty baked goods. The secret to a successful gluten-free substitute lies in using a blend of flours and starches, plus a binding agent like xanthan gum, to mimic gluten's functions.

The Best 1-to-1 Gluten-Free Flour Blends

For most bakers, the most reliable and convenient way to find a gluten-free flour like all-purpose is to use a high-quality commercial blend. These products are expertly formulated to replicate the texture, flavor, and structure of wheat flour in a straightforward 1-to-1 ratio for non-yeasted recipes.

King Arthur Measure for Measure Flour

King Arthur's Measure for Measure blend is a popular and highly-regarded option for 1-to-1 substitutions in non-yeasted recipes, such as cookies, cakes, and quick breads. It includes xanthan gum, eliminating the need to add it separately. The blend, which features brown rice flour, provides a smooth texture and reliable results, making it a favorite for many home bakers.

Bob's Red Mill 1-to-1 Baking Flour

Another readily available and well-regarded blend is Bob's Red Mill 1-to-1 Baking Flour. This blend also contains xanthan gum and is designed for a direct swap in recipes for things like cookies, brownies, and muffins. It uses a base of sweet rice flour, which gives it a mild flavor and helps with binding, but some users have noted it can lead to a slightly gummiest texture in some baked goods.

The Homemade Blend

For the adventurous or budget-conscious baker, creating a custom gluten-free blend offers maximum control and customization. While there are countless recipes, most include a mix of whole-grain flours for structure (like brown rice flour), starches for lightness and tenderness (like potato and tapioca starch), and a binder (like xanthan gum). Mixing your own allows you to control the exact ratios for different baking needs and avoid unwanted ingredients like milk powder found in some blends.

Single-Ingredient Gluten-Free Flours

While blends are the most common answer, some single-ingredient flours have properties that make them stand out as all-purpose alternatives, especially for specific recipe types. It's crucial to remember that these generally can't be used as a simple 1-to-1 swap for AP flour.

Cassava Flour: The All-Purpose Impersonator

Cassava flour is made from the whole cassava root and has gained popularity for its surprisingly similar texture to wheat flour. It has a neutral flavor and good binding properties, making it one of the best single-ingredient options for substituting all-purpose flour, particularly in flatbreads, tortillas, and some cookies. However, it is very absorbent and can require more liquid.

Almond Flour

Made from ground almonds, this flour is grain-free and high in protein and fat. It creates a moist, dense crumb, making it excellent for cookies, brownies, and cakes. However, it cannot be substituted 1:1 for AP flour in most recipes due to its weight and high moisture absorption.

Oat Flour

Oat flour is a nutrient-dense whole-grain flour that imparts a moist, chewy texture and a slightly sweet, earthy flavor. It is important to use certified gluten-free oat flour to avoid cross-contamination. Oat flour can make baked goods denser and moister than AP flour, and it works well in pancakes, cookies, and quick breads. Oat flour can be used as a 1:1 substitute for AP flour, but measuring by weight is recommended as it's lighter by volume.

Brown Rice Flour

This whole-grain flour offers a slightly nutty flavor and provides good structure in baked goods. It can be gritty on its own, so it is most often used as a base in gluten-free flour blends to provide structure, and it works well for thickening sauces and breading. It's not recommended for a 1:1 substitution on its own.

Comparison of Gluten-Free Flours

Flour Type	Best for 1:1 Swap?	Texture & Flavor Profile	Best Uses	Special Considerations
Commercial Blend (e.g., King Arthur Measure for Measure)	Yes, for non-yeasted recipes.	Neutral, smooth, no grittiness.	Cookies, cakes, muffins, quick breads.	Pre-mixed with binders; easy to use.
Cassava Flour	Closer than most, but requires liquid tweaks.	Neutral flavor, similar texture to wheat flour.	Tortillas, flatbreads, specific recipes.	Highly absorbent; need to adjust moisture.
Almond Flour	No, requires recipe adjustments.	Moist, dense, nutty flavor.	Cookies, brownies, almond cakes.	High fat content; best in recipes calling for it.
Oat Flour	No, but can be done by weight with tweaks.	Moist, chewy, slightly sweet.	Pancakes, cookies, hearty breads.	Use certified gluten-free oats; can be made at home.
Brown Rice Flour	No, typically used in blends.	Nutty flavor, can be gritty.	Thickening sauces, breading, base for homemade blends.	Best when combined with starches for better texture.

How to Substitute Gluten-Free Flour for All-Purpose

When substituting AP flour with a commercial gluten-free blend, follow these tips for the best results:

• Use 1-to-1 Blends Wisely: Use products labeled as '1-to-1' or 'Measure for Measure' for non-yeasted recipes like cookies, cakes, and muffins. Don't add extra xanthan gum if the blend already contains it.
• Measure by Weight: For the most accurate and consistent results, always measure flour by weight using a kitchen scale rather than by volume.
• Mind the Moisture: Gluten-free flours can be thirstier than wheat flour. You may need to add a bit more liquid (a tablespoon or two) to your recipe to achieve the right batter or dough consistency.
• Rest the Dough: Give your batter or dough a 20-30 minute rest before baking. This allows the gluten-free flours and starches to fully hydrate and prevents a gritty texture.
• Adjust Baking Time and Temperature: Gluten-free goods can bake differently. They may not brown as much and might take slightly longer to bake completely. Using an oven thermometer can be helpful.

Which Flour is Right for Your Recipe?

The best gluten-free flour depends on the desired final texture. For light, fluffy cakes and cookies, a commercial 1-to-1 blend is the simplest choice. For dense, chewy baked goods, experimenting with single flours like almond or oat can yield delicious results. For flatbreads or recipes where a neutral flavor is key, cassava flour is an excellent option. Always consult recipes developed specifically for gluten-free ingredients when tackling more complex items like yeasted breads, as simply swapping flour will not work.

Conclusion: Finding Your Best All-Purpose Stand-in

While no single gluten-free flour is a perfect one-for-one replacement for all-purpose flour in every application, modern commercial blends come remarkably close for many common baking projects. Products like King Arthur's Measure for Measure and Bob's Red Mill's 1-to-1 make the transition to gluten-free baking incredibly simple. For those seeking a single-ingredient alternative, cassava flour is the clear winner for its wheat-like texture and neutral flavor. Success in gluten-free baking ultimately comes from understanding that the different properties of these flours and starches, and embracing the minor adjustments needed to achieve excellent results.

Visit King Arthur Baking's guide for more in-depth gluten-free baking resources

Frequently Asked Questions

Can I simply substitute gluten-free flour for all-purpose flour in any recipe?

For most recipes, especially non-yeasted ones like cookies and cakes, a commercial 1-to-1 gluten-free flour blend can be substituted directly for all-purpose flour. However, for complex or yeasted recipes like bread, it is best to follow a recipe specifically developed for gluten-free baking.

Do I need to add xanthan gum when using a gluten-free flour blend?

Most commercial 1-to-1 blends, like King Arthur Measure for Measure and Bob's Red Mill 1-to-1, already contain xanthan gum. Check the ingredients list on the packaging; if it's included, you don't need to add any more.

Is cassava flour suitable for all baking?

While cassava flour is a fantastic single-ingredient option for its neutral flavor and wheat-like texture, it is not ideal for all baked goods, and you may need to adjust the liquid in your recipe due to its high absorbency. It is particularly good for flatbreads and tortillas.

What is the best way to measure gluten-free flour?

To get the most accurate and consistent results, measure gluten-free flour by weight with a kitchen scale. Different flours have different densities, and a 'cup' of one can weigh significantly more or less than a 'cup' of all-purpose flour.

Why are my gluten-free baked goods crumbly or gritty?

Crumbly or gritty texture often happens when a single gluten-free flour is used instead of a blend, or when the flours and starches haven't had enough time to properly hydrate. Allowing the dough to rest before baking can solve this.

Can I make my own all-purpose gluten-free flour blend?

Yes, you can create your own blend by combining various flours and starches, typically a mix of brown rice flour, potato starch, tapioca starch, and a binder like xanthan gum. This gives you control over the final texture and flavor.

Does gluten-free flour require special storage?

While commercial blends can be stored at room temperature, some single-ingredient flours like almond flour or homemade blends are best stored in the refrigerator or freezer to prevent them from going rancid due to their higher oil content.