Pillsbury Gluten-Free All Purpose Flour Blend

FDA Compliant

neutral, rice and starch-based blend

Protein

85%

Absorption

140g

Per Cup

12mo

Shelf Life

Water absorption

85% · 45–400% across gluten-free flours

Less absorbent (45%)More absorbent (400%)

About average water absorption for a gluten-free flour. See the full spectrum →

About This Blend

Pillsbury Gluten-Free All Purpose Flour Blend is a pre-formulated gluten-free blend, meaning the blend ingredients, starch ratios, and binding agent are already incorporated. You don’t need to add xanthan gum or mix your own flour combination. It’s designed to work as a direct substitute for the wheat flour amounts your recipe calls for.

Built-in binder: This blend already contains a binding agent. Do not add additional xanthan gum or psyllium husk unless a recipe specifically calls for it. Over-binding produces a gummy, rubbery texture.

Yeast compatibility: This blend is not formulated for yeast-leavened baking. For yeast bread, use a dedicated gluten-free bread flour blend (King Arthur Gluten-Free Bread Flour or Caputo Fioreglut are the leading options).

Protein content (2%) and density (140g/cup) data from manufacturer specifications. See methodology for data sources.

Performance Profile

✓Cookies & Bars

✓Cakes & Muffins

—Pizza Dough

—Yeast Bread

✓Pancakes

—Pie Crust

Based on manufacturer stated best-for applications and published baking research for this blend type. Individual results may vary with recipe and technique.

Binding Agents

Contains xanthan gum. No additional binder needed.

Best For

CookiesCakesPancakes

Storage

cool dry place. Approximately 12 months shelf life.

Certification

FDA Compliant: Meets FDA gluten-free labeling requirements (<20 ppm gluten).

Convert a recipe with Pillsbury

Flour Converter Recipe Converter

Where to Buy

Affiliate disclosure: We may earn a commission when you buy through links on this page. Our recommendations are independent and this costs you nothing extra.

Buy on Amazon