Friends, we’re SO excited to share the BEST 1:1 gluten-free flour blend recipe with you! It’s our perfected SECRET formula we began selling last year after countless rounds of testing.
It got rave reviews (!!), but with a worldwide audience and considerable accessibility challenges, it wasn’t available to all. So we decided to scrap the middleman and connect you straight to the source, i.e., the recipe!
Here it is: our (top-secret, absolutely perfect) 1:1 Gluten-Free Flour Blend that you can now make at home!
What’s in our Gluten-Free Flour Blend?
- Brown rice flour – a pleasant + nutty-flavored, light yet stable whole grain base that makes up the majority of the blend
- Potato starch – a light and fluffy starch that prevents baked goods from being too dense
- White rice flour – a neutral-flavored flour that helps bulk up the blend
- Cassava flour – a mild-flavored, absorbent flour that helps make up for the structure the other flours lack
- Tapioca flour – to help mimic the stretchiness of gluten
- Xanthan gum – another ingredient that effectively mimicks the texture of gluten, providing stretchiness and binding
Learn more about the various types of gluten-free flours and when to use them here and in the video below.
What You’ve Said About our 1:1 GF Flour Blend
This is by far the best gluten free vegan flour blend I have tried and I’ve tried a lot of them. I’ve had great success using it especially in recipes provided by the Minimalist Baker!
— Stacey C.
It’s not easy finding a gf flour that replaces an all purpose flour. Sooo happy I finally found one at Minimalist Baker! Thank you!!!
— Jessica S.
I have made several baked goods (Chocolate pudding cake, muffins, chocolate chip cookies, etc.) with the flour mix. All have turned out delicious and pretty. This is the very best mix I have used, whether purchased or home-made!!
— Barbara V.
The BEST GF flour blend (that’s also vegan!) I haven’t had this much, consistent, success with baked goods ever! All three recipes I made, (including a pie crust!!) came out perfect. No one knew they were GF, and some thought I bought them at [a] bakery.
— Max A.
We can’t wait for you to try this blend! It’s:
Versatile
Reliable
Easy to make
Thoroughly tested
& An effective 1:1 replacement for all-purpose flour!
How to Use It
It works well in almost any recipe that calls for all-purpose flour, including cookies, quick breads, pie crust, cakes, brownies, muffins, flatbread, and crackers, as a breading, and more! Find 20+ recipes we’ve tested using our 1:1 gluten-free flour blend here.
Best 1:1 Gluten-Free Flour Blend (Our Secret Recipe!)
Ingredients
- 1 ¼ cup brown rice flour
- 2/3 cup potato starch (NOT potato flour)
- 1/4 cup cassava flour
- 1/4 cup tapioca flour (also called tapioca starch)
- 1/4 cup white rice flour
- 1 tsp xanthan gum
Instructions
- Add all ingredients to a large mixing bowl and whisk to combine.
- Transfer to a glass jar with a tight-fitting lid (or other sealable container) and store in a cool, dry place for up to 3-6 months. Alternatively, store in the refrigerator or freezer to preserve freshness and keep for longer, up to 1 year.
Notes
*If you’re finding your GF blend is less absorbent than all-purpose flour (baked goods are too wet or dense or cookies spread too much), try adding a little more (~1-2 Tbsp) brown rice flour or cassava flour. If you’re finding your blend is more absorbent than all-purpose flour (baked goods are too dry or brittle), add slightly less brown rice flour or cassava flour the next time you make it.
*We used the “scoop and level” method to measure the flours. You can also use a scale and measure in grams. Click “Metric” under the Ingredients header above to see the weight measurements.
*Nutrition information is a rough estimate.
Bev says
Would there be a replacement for cassava flour? Thanks
Hi Bev, we would recommend our original DIY GF blend if you’re looking for a version without cassava flour. It works almost as well as our Best 1:1 blend, but it’s not as absorbent as all-purpose flour, so if you’re subbing it in a recipe that calls for all-purpose flour, just know you may need to add more of it. Hope that helps!
Katie says
I can’t have potato anything. Is there another starch you recommend as a replacement? Thank you!
Hi Katie, we find potato starch is pretty unique in its ability to make GF baked goods light and fluffy without being too dry, but corn starch would be the next best option. Hope that helps!
Elise says
Do you have suggestions to replace the rice flour – I am allergic to rice and gluten? Thank you.
Hi Elise, perhaps a mix of oat, sorghum, and buckwheat flours for the brown rice flour? And a mix of more potato starch + sorghum flour in place of the white rice flour. We can’t guarantee it will work quite the same, but it may be okay in some recipes. Let us know if you do some experimenting!
Rose says
I found it interesting that Brown Rice Flour goes bad quick. Like, how quick? I just picked up a bag or Bob’s Red Mill — it’s says best by June 2026. i haven’t opened it, but now I feel like I should plan it’s use!
I can keep in the fridge, of course…
Hi Rose, it should be fine until the expiration date!
Eli says
Thanks for a beautiful recipe. Just wanted to bring to your attention that many Cassava flours (Bobs Red Mill for example) and products have toxic levels of lead. Since learning that I’ve really stayed away from these products, tried to educate my friends and grocery stores. In case you wish to learn more about the testing results on cassava products: https://shopleadsafemama.com/about/
Be well!
Eli
Swarnadeepthi says
Hi thank you for the recipe.🤗
What’s the difference between cassava flour and tapioca flour? I cdnt find the difference and also couldn’t find cassava flour to purchase lol 😂
Hi Swarnadeepthi, they are from the same plant, but cassava flour is made from the entire root, while tapioca is just the starch. In terms of baking, we find tapioca flour is less absorbent and more fluffy.
Natalie says
Hi, can arrowroot flour be used in.place of tapioca flour? Thank you.
Hi Natalie, it can work in some recipes, but it does yield a bit more of a gummy result!
ujwal meka says
I have been using my own blend and it has worked well so far. I use:
1 1/4 cup brown rice flour
3/4 cup potato starch
1/4 cup flaxseed meal
1/4 cup oat flour
Do you think this substitution would work in your recipes? Maybe I can substitute that cassava flour with banana/plantain flour?
That’s great that you’ve been having success with it! It’s hard to say if it will work, but sounds worth trying.
Dipti says
Hi, your receipe are too good 🤩 . But I have a question. I don’t have brown rice flour. Can one substitute it for either white rice flour or maybe Sorghum flour ? And if yes, will it be the same quantity as the brown rice, or will it vary ? Thanks in advance.
Thank you for your kind words, Dipti! Sorghum flour will be more crumbly, but have a similar flavor. White rice flour will be okay in some recipes, but it will depend on what you’re making. A combination of oat, buckwheat, and sorghum might be best! We’d recommend watching the video in our Guide to Gluten-Free Flours post for more details.
Patty Dalin says
Can I use psyllium husk instead of xanthan gum? Thanks!
Hi Patty, we haven’t tested that, but possibly? Let us know if you try it!
Kahndi says
Do you still sell the flour?
It’s been discontinued, unfortunately!
Tiffany says
Hello I am new to gluten free baking and right now I’m just dabbling in it as I’m not sure if I even want to commit to doing this often or not since it all seems so complicated. I’m not gluten free myself but I do want to try my hand at some gluten free recipes. Do you know by any chance a blend of flours that I could use to make like puff pastries or like other vennisories like danishes for example? Like what would be the best blend of flours to use and what kind of bindings would I need? And finally your video didn’t talk about glutinous rice flour and like would 5at also work here? Or is that specific flour more suitable for other recipes like cakes and such?
Hi Tiffany, a gluten-free puff pastry (and similar desserts) will be challenging! You would likely need to use a blend that’s more heavy in starches, but we don’t have an exact recipe to recommend. You may want to check out The Loopy Whisk and Cannelle et Vanille for additional guidance. Hope that helps!
Gypsy says
Hi,
Do you have a grain free version of this recipe?
We don’t, sorry!
Hardeep Nijjar says
Hey, would you recommend substituting 1:1 with Wheat flour by weight (grams), or would it work better by volume (cups).
I ask because flour densities probably differ. Trying my hand at gluten free for those disenfranchised celiacs!
Hi Hardeep, we would recommend subbing it 1-1 by volume (cups). Hope that helps!
Laura says
Hello Can you share a different flour in place of the casava flour as i’m allergic to it. thanks
Hi Laura, we would suggest using our other GF blend recipe. You can find it here. Hope that helps!
Silken Maze says
Hi! I want to use this flour blend, however my son has a potato intolerance. What would be the best substitute, corn starch? Thanks!
Hi, yes, it would be the best alternative! It’s a little more drying and doesn’t lend quite as much fluffiness, but it will work in some recipes (things like cookies, brownies where the fluffiness isn’t as important).
Trini says
Hi could you provide this recipe with weight measurements using a kitchen scale?
Hi Trini, yes! You can find the weight measurements by clicking “metric” beneath the ingredients header. Hope that helps!
Shari Eisenberg says
Hello! I am not interested in gluten free flour blend, so I was wondering if I can just sub All Purpose flour, or a blend of that with some other flour for good texture and still get a crackly top?
Hi Shari, we think you’re referring to the brownie recipe? Yes, you can use all-purpose flour. See the notes section on that recipe for details. Enjoy!
Margie Shelar says
I am new to gluten free baking. Can I use your 1:1 flour blend with a bread machine recipe I’ve used with all purpose flour, or do I need a gluten free bread recipe? I am not vegan and I do have a gluten sensitivity.
Hi Margie, gluten-free breads are tricky! We would recommend using a recipe specifically for gluten-free bread for the best result. If the recipe contains eggs, it might work okay, but it’s hard to say without trying the recipe ourselves!
Margie Shelar says
Do you sell your gluten free flour blend or do I need to make it according g to your recipe?
Hi Margie, the product is no longer available, so you would need to make it with this recipe. For many of our recipes, you can use other store-bought blends with similar ingredients, keeping in mind results will vary slightly!
etm567 says
This celiac cannot eat any type of oat or oat flour. I tried the naked oats, but could not tolerate even those.
Jules says
Thank you for taking the time to post this! I can’t have cassava flour and was wondering what might be a good substitution for it? Thanks!
Hi Jules, we’d suggest using this recipe instead. Hope that helps!
NK says
Hello!
Just wanted to find out how is this recipe different to the DIY Gluten free flour blend?! Is one better or optional than the other?
Thanks!
We find this one to work as a better 1:1 replacement for all-purpose flour!
Suki says
This is the best gluten free flour mix I’ve used…. And I’ve used many. I just made some muffins and you can not tell it is made with gluten free flour! Thank you for sharing this recipe!
We’re so glad you enjoyed it, Suki! Thanks so much for the lovely review. xo
Shameen Pillay says
I am a mum of an 8 year old autistic boy with gut issues. I can’t wait to try this flour blend of yours. Thanks so much. Quick question – would this recipe work for GF pancakes?
We hope you both enjoy! This flour works well in most pancake recipes!
ASLI says
Hi, I weigh my ingredients to make a cup-for-cup substitution and was wondering what one cup of this GF flour weighs? Thank you!
Hi Asli, it should be 150-160 grams per cup, depending which brown rice flour you’re using. Hope that helps!
Theresa says
My daughters are allergic to potatoes & corn as well as gluten. Their allergist said that this is more common
than is known.
What can I substitute for potatoes st arch ( I am already substituting tapioca for corn starch). Also if I use arrowroot starch what other adjustments do I have to
make to ensure best texture/ taste for whatever goods I am baking.
Oof, that’s tough! We find potato starch is key in gluten-free baking for a light and fluffy result. We aren’t sure of a corn and potato-free option that will produce a similar result, but you could experiment with more tapioca (or maybe arrowroot) and cassava possibly?
Cindy Pye says
I’ve tried hard to find a 1:1 gluten free baking flour with no xanthan gum in it and can’t find any. I have a history of digestive issues and my gut reacts to it. I’m hoping to find a diy recipe without it. I see yours has it, also. Is there anything else I can substitute for xanthan gum or can I just leave it out? I’m new to this and do out of my element. Help?🙂
Hi Cindy, you can leave it out! We find xanthan gum does help it perform more like all-purpose flour, but it’s not absolutely essential.
Maria Rojas says
This really is the best GF flour blend, my 14 yr old made some really incredible vegan GF Lemon Poppyseed muffins with this flour blend. They were so good you wouldn’t think they were GF.
Amazing! Thanks so much for sharing, Maria! xo
Maria says
Hi there! Could you please clarify if you mean SWEET white rice flour or just plain white rice flour? I’ve read they can’t be swapped and I want to ensure I’m picking the right one. Apparently SWEET white rice flour is more glutinous and I have seen it suggested in GF baking, but you are the baker and this is your blend, so I figured I’d go straight to the source before I started blending away. Thank you in advance!
Maria :)
Hi Maria, good question! We used plain white rice flour for this recipe. Enjoy!
Maria says
Thank you so much!! :)
Courtney says
Can I replace white rice flour with oat flour?
Hi Courtney, oat flour is going to create a more dense/gummy result. It might work okay in some recipes (like cookies), but it won’t work as well in cakes, muffins, etc. If you’re interested in learning more about the different gluten-free flours, we’d suggest checking out this post: https://minimalistbaker.com/guide-to-gluten-free-flours/. Hope that helps!
Lea says
Hello! I had purchased a packaged version of this from you all last year but can’t find it anywhere. Is it still being sold? If so, where can I get it?
Hi Lea, unfortunately it’s been discontinued! Sorry for the inconvenience!
Lindsey says
Can’t wait to test this out! Is the xanthan absolutely necessary? I understand it’s more of a binder, but am trying to avoid gums if possible. thanks!
Hi Lindsey, we find xanthan gum does help it perform more like all-purpose flour, but it’s not absolutely essential. The results will vary slightly!
Elizabeth Murphy says
is there a substitute in your new 1 to 1 flour blend, where I can leave out the tapioca starch and use something else? My food sensitivity test identifed tapioca starch as something to avoid. I realize it might alter the perfection you have achieved but I am willing to try out a substiture to see what may result.
Thanks a million!
Hi Elizabeth, the next best option would be arrowroot starch, but it can yield a bit more gummy result. Hope that helps!
DT says
Hi! Love your site and your recipes. What is the difference between this 1:1 GF Flour blend recipe and your other GF Flour blend recipe (https://minimalistbaker.com/diy-gluten-free-flour-blend/#wprm-recipe-container-35779) when it comes to using them for baking, cooking, etc? Thank you!
Hi, the 1:1 GF Blend is our newer recipe and it’s more absorbent, making it a better 1:1 sub for all-purpose flour. Hope that helps!
DT says
Thank you ❤️
Anytime! ❤️
Parul Gupta says
Hello,
Could you please suggest a substitute for White rice flour? Could Almond flour work instead ? Thank you for your amazing recipes.
Hi Parul, results will vary, but more brown rice flour + potato starch might work in place of white rice flour. Or a lighter flour such as sweet sorghum flour. Hope that helps!
Veronica Lau says
Or shall I add extra white rice flour instead of oat? If so how many grams?
Hi Veronica, Oat + white rice flour could maybe work! Just keep in mind any subs will lead to a varied result. Maybe 90 g oat flour + 80 g white rice flour (total, not in addition to what’s already in there)? It’s hard to say without testing it ourselves!
Veronica Lau says
Hi again, I have almond flour, can I use to replace brown rice flour? If so how many grams?
Hi Veronica, almond flour is more crumbly and not as absorbent. We’d say it’s not a good sub for brown rice flour. Your idea to sub oat flour would be preferable.
veronica says
I have your recipe for DIY gluten free flour blend, I have all the ingredients, except for the brown rice flour, can I substitute oat flour instead? & how many grams shall I use, please list ingredients for me
thanks
Hi Veronica, oat flour will yield a more gummy result, but could be okay in some recipes. You’d probably need ~90-110 grams. Let us know if you do some experimenting!
Jessie says
The best. Better than store bought by a mile. So far I’ve made incredible pancakes, pumpkin cake, and banana bread, all with light, tender results that held together well. Thanks for this recipe!
Aw, thanks so much for your lovely review, Jessie! We’re so glad you’re having so much success with the blend! xoxo
Liv says
Potato is a nightshade, and thus an allergen for a lot of people (including my partner.) Any ideas on a substitute for potato starch?
Hi Liv, we find potato starch is really key in gluten-free baking for a light and fluffy texture. The next best option is corn starch, but it’s more drying and less fluffy!
Jessie says
Hi! I made this and I’m excited to use it. Do you recommend it as a general sub for AP flour? Or only in certain recipes? Do you have favorite recipes you like to use it in? Trying to figure out where to start. Thanks!!
Yay! We’re excited for you to try it too, Jessie! It doesn’t work in every instance of AP flour (yeasted recipes are more tricky, for instance), but it does work for many things including cookies, quick breads, pie crust, cakes, brownies, muffins, flatbread, crackers, as a breading, and more! Find 20+ recipes we’ve tested using our 1:1 gluten-free flour blend here. Hope that helps!
Maria says
Hi. I live in a country where brown rice flour is basically impossible to get. I was wondering if buckwheat flour would be a good replacement in this recipe. Thank you!
Hi Maria, texturally it might work! Buckwheat has a stronger flavor though so it will be too strong in some recipes. It would likely do well in recipes with chocolate or banana. Hope that helps!
Eliza says
Could you use psyllium instead of the xantham gum?
Hi Eliza, we haven’t tested that, but possibly? Let us know if you try it!
Karissa says
Hi,
Do you have the ingredients listed somewhere by weight as well? I find it difficult to maintain consistency in baking otherwise.
Thanks!
Hi Karissa, yes! You can find the weight measurements by clicking “metric” beneath the ingredients header. Hope that helps!
Heidi Brown says
I bake a LOT, sort of a hobby, but I recently met a young boy who needs to eat gluten free. I am looking forward to using your formula. If I use the same brands as you do, can you be more specific on the weight (grams) of brown rice flour I should use? Thank you!
Yes! If using Arrowhead Mills Brown Rice Flour, we’d recommend 175 grams. Love that you’re experimenting with gluten-free for him! xo
Heidi says
I REALLY appreciate your response. My Arrowhead arrives today and I am intrigued by your 1:1 recipe. My recipe tester is a nine-year-old boy, so the pressure is ON! TYSM, Heidi
Happy to help anytime! We’d love to hear what he thinks!! xo
Thuy says
Thank you so much for the recipe. A greatly appreciated! Thùy.
We’re so glad it’s helpful. Thuy! Thank you for letting us know!
Christine says
Can this bread recipe be used in a bread machine and come out okay? Any one try it yet?
Hi Christine, did you mean to comment on a different recipe? This on is for a flour blend, not a bread. Happy to help if you could give us more details!
Kate says
I am trying to find a good flour blend to use in order to make GF pasta for my friend with celiacs. Would I just need to adjust certain quantities to get this recipe to work? For example more xanthan gum and cassava or less potato starch? Hoping to be able to make a large batch to have on hand 😊
Hi Kate, we haven’t tried this specific blend in GF pasta, but we have a great recipe for GF pasta here!
Tracy Perez says
Would love to see a blend with a cassava, almond, coconut, arrowroot mixture. With both coconut and almond or one or the other. Have you tried something like that?
Not yet! We will add it to our list!
Intisar’s Gourmet Desserts says
Works perfectly in my carrot cake recipe.
Yay! Thank you so much for sharing! xo
Pooja Shah says
Does the white rice flour is the glutinous rice flour or regular rice flour ?
Also Wht alternative do we use for cassava flour ?
Hi Pooja, we used regular white rice flour. There’s not a great alternative to cassava flour in this recipe, but we do have a cassava-free blend here. It isn’t as great of a 1-1 substitute for all-purpose flour as this recipe is, but does work in many recipes, especially if adding a bit more flour.
Kim says
Hey, just wondering if the xanthan gum can be substituted for guar gum? Thank you.
Hi Kim, we haven’t experimented with guar gum, so we’re not sure!
Brenda Grace says
I just love what you all do and it as been my biggest saviour for recipes that actually work in my food journey and enjoying a new ‘normal’ without the compromise.
I’ve read all the comments and can see a few substitutions but still need to ask about tapioca. Firstly if Guar Gum is used for the same reason how much extra would I need to add to remove the tapioca. Secondly can you explain why most recipes do use both ? What’s the fundamental rational?
BTW I love that you explained what each ingredient’s purpose is to understand why and what and removed the mystery for those of us that just live cooking but don’t get into the science if it all.
Brenda 💝
We’re SO glad our recipes have been helpful in your journey, Brenda! Thank you for your kind words! We aren’t sure about using guar gum as a substitute for tapioca starch, but what about maybe trying arrowroot starch? It would be close, though arrowroot can make baked goods gummy, so we’d say maybe 2-3 Tbsp arrowroot plus an extra 1 Tbsp cassava flour? Let us know if you do some experimenting!
Brenda Grace says
Thanks for the arrowroot heads up and substitution suggestions
I’ve since realised while watching your video attached that I overlooked the fact I also react to cassava given it’s from the same source. Once again a suggested substitute would be appreciated with the exception of oat and buckwheat ( also off my list of safe foods )
Thanks once again
Brenda
Ah, got it! That will definitely be tricky to achieve a similar result to this blend, but maybe more brown rice flour?
brenda says
Ill certainly give out a go and again my deepest heartfelt gratitude for your replies.
Brenda
xoxo!
Wendy Portnuff says
I just want to let you know that your website is my very favorite. I love that you are creating recipes for all the foods I have been searching for since I became a gluten free vegan. Thank you very much. You are a lifesaver! And your recipes are fantastic.
Aw, thank you SO much for your kind words and support, Wendy! xoxo
Carola says
Same here! Whenever I need some positive energy, I roam around on this site and prepare all recipes that make me happy! Thank you so much for all the good and passionate work you’re doing!
Loads of love,
Carola
Thank you so much for sharing, Carola! We appreciate you! xo
Lisa G says
Just a query… doesn’t rice especially brown, have arsenic in it?
Can we use something else?
Hi Lisa, Since it’s the main flour in this blend, we can’t guarantee the result will be the same with swapping it out. There’s not a great gluten-free alternative that functions the same, but you could play around with oat flour, sorghum flour, buckwheat flour, quinoa flour, and/or millet flour (though we haven’t been able to find one that isn’t bitter). Regarding rice/arsenic, our understanding is that it’s the growing conditions, not the rice itself that causes some rice products to have a higher arsenic content. If concerned, you could try using a brand/product that is grown in an area with lower arsenic content in groundwater.
Kat says
Hello! Do you have a substitute for the potato starch as I am allergic to potatoes (corn too)?
Hi Kat, we find potato starch is key in gluten-free baked goods for a light and fluffy texture. We aren’t sure of a corn and potato-free option that will produce a similar result, but you could experiment with more tapioca (or maybe arrowroot) and cassava possibly?
Lauren says
You are absolute beautiful people for this. Eternally grateful, can’t wait to see the results
xoxo!
Sora says
I have to give up nightshades. What can I sub potato starch with?
Hi Sora, we find potato starch is key in gluten-free baked goods for a light and fluffy texture. We aren’t sure of a nightshade-free option that will produce a similar result, but you could experiment with more tapioca (or maybe arrowroot) and cassava possibly?
Mary E Strange says
Love that you have vegan GF – yay. I have a friend who is going vegan and has to be GF. Problem with much of the mixes is Xanthum Gum – which she has a bad reaction to. Is there any suitable substitute? Thanks so much.
Hi Mary, you can leave it out, but it won’t work quite as well as a 1:1 substitute! Xanthan gum mimicks the texture of gluten, providing stretchiness and binding. Psyllium husk powder has a similar effect, but it’s not quite the same.
Mayen Ruiz says
Do you have a suggestion for what I could replace the xanthan with?
Hi Mayen, psyllium husk powder has a similar effect, but it won’t act exactly the same.
Mayen says
Awesome recipe. I’m allergic to Xanthan gum, can I leave it out?
Hi Mayen, you can, but know it won’t work quite as well as a 1:1 substitute! Xanthan gum mimicks the texture of gluten, providing stretchiness and binding.
Carola says
Hello, dear bakers,
How wonderful, thank you so much, I’ve waited and prayed for this moment ever since I went gluten free! ;)
I still have one little question: if cassava flour is not available, what sub would you advise?
Thanxxalot in advance,
Carola
Aww, YAY! Cassava flour is pretty key for making it a 1:1 blend. The next best option would be to use our other DIY GF Blend and add a little more of it in recipes that call for all-purpose flour.
Carola says
Thanxxxalot, I’ll give it a try!