Kathy P’s All-Purpose Rice Flour Mix

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5 star Avg. rating 5 from 11 votes.

Recipe Information

Recipe Created By: Kathy Przywara


3 cups white rice flour
3 cups tapioca starch
2 cups arrowroot starch
1 cup potato starch
3 Tbsp potato flour (optional)


Stir all ingredients together in large bowl. Store in airtight container. Use for cakes and muffins. Stir or sift before use.


This flour mix can be substituted 1:1 for wheat flour in recipes. It works well for things like cakes and cookies. Add a 1/2 tsp of xanthan gum per cup to each recipe.

Copyright © 2005 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


To avoid potatoes, omit potato flour and replace potato starch with cornstarch.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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