A gluten-free flour composition for persons with celiac disease or other gluten sensitivity comprising specified quantities of gluten-free white rice flour, gluten-free potato starch, gluten-free corn starch, gluten-free tapioca starch, gluten-free corn flour, and xanthan gum, all mixed thoroughly in dry form and packaged. The gluten free flour mix closely emulates all-purpose wheat flour in taste, consistency, volume, loft and texture, and is suitable as a 1-for-1 substitute for all purpose wheat flour in conventional wheat flour recipes to produce gluten-free breads, cookies, cakes, muffins, sauces, roux, batter and any other type of flour-containing food products.