DIY Gluten-Free Flour Blend

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Jars and measuring cups of ingredients for making our DIY Gluten-Free Flour Blend recipe

DIY Gluten-Free Flour Blend

An easy, 4-ingredient gluten-free flour blend to use in place of all purpose flour in most recipes.
Author Minimalist Baker
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Jars and measuring cups of gluten free flours for making a homemade Gluten Free All Purpose Flour Blend
4.88 from 40 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 10 (1/4-cup servings)
Course Gluten Free
Cuisine Baking, Gluten-Free

Ingredients

  • 1 1/2 cups brown rice flour
  • 1/2 cup potato starch
  • 1/4 cup white rice flour
  • 1/4 cup tapioca flour
  • 1 tsp xanthan gum (optional // not necessary)

Instructions

  • Blend together and store in a secure container in a dry place (I prefer a large mason jar).
  • This can be tricky because gluten free flours react differently in pretty much every recipe. But in general, use in place of all purpose or whole wheat flour in a 1:1 ratio. For extra binding (since there is no gluten) you can add a pinch of xanthan gum depending on the recipe, but I don’t find it necessary.
  • This blend has worked wonders in muffins, cakes, quick breads, gingerbread cookies, corn bread, waffles, crepes and many other recipes.
  • I also have a Gluten Free Whole Grain Pancake Mix that works beautifully with an egg. And a Gluten Free Pizza Crust that utilizes a slight variation of this blend.

Video

Notes

*This is not my original recipe, but a blend shared with me by a friend and I’ve been using it and loving it ever since!
*Whisk flours together in a large mixing bowl and store in an air-tight container in a dry place (I use a large mason jar).
*Gluten-free flours can be tricky because they react differently in pretty much every recipe. With that in mind, use this blend in place of all-purpose or whole wheat flour.
TIP: I have found that substituting gluten-free flour in place of all-purpose flour in a 1:1 ratio doesn’t always yield the best results. Because of this, I recommend substituting in other ingredients, such as almond meal, oat flour, and/or rolled oats, in addition to the gluten-free blend to create a more desirable texture.
EXAMPLE: If a recipe calls for 1 cup (136 g) all-purpose flour, I generally substitute ½ cup gluten-free flour blend (80 g), ¼ cup almond meal (27.5 g), and ¼ cup gluten-free oat flour (23 g), depending on the recipe.
For extra binding (since gluten is not present) a pinch of xanthan gum can be added, depending on the recipe, though I don’t find it absolutely necessary.
*This blend has worked wonders for me in muffins, cakes, quick breads, cornbread, waffles, gluten-free crêpes, and more.
*This blend (as original recipe is written) yields 2 ½ cups total, or 406 grams (~40 g per ¼ cup).
*Nutrition information is a rough estimate calculated without xanthan gum.

Nutrition (1 of 10 servings)

Serving: 1 quarter-cup servings Calories: 156 Carbohydrates: 34.7 g Protein: 1.8 g Fat: 0.7 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.25 g Monounsaturated Fat: 0.26 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 2 mg Potassium: 72 mg Fiber: 1.3 g Sugar: 0.2 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 3 mg Iron: 0.52 mg

Below are some of my recipes which use my DIY Gluten-Free Flour Blend:
1-Bowl Gluten-Free Banana Bread // Gluten-Free Zucchini Cake // The Best Vegan Gluten-Free Waffles // Vegan GF Strawberry Shortcake // Easy Vegan GF Brownies // 1-Bowl Vegan Gluten-Free Crackers // Fluffy 1-Bowl Sugar Cookies // Vegan GF Cornbread // Peanut Butter Cup Pancakes // 1-Bowl Pumpkin Cake // Life-Changing Banana Walnut Pancakes //

Reader Interactions

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kinga, the potato starch is an important component of the flour blend for fluffiness and structure, we haven’t tried the blend without potato starch but other readers have used sorghum instead and reported success. Let us know if you try any subs!

  1. Jackie says

    I just love your recipes!
    My husband has recently been diagnosed as having gluten, dairy, and nightshade sensitivities.
    * Is there any way that your Gluten Free Flour Blend can be made with a nightshade-free substitute for the potato starch and what would that substitute be?
    Thank you
    Jackie

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jackie, unfortunately potato starch is key in gluten-free baking for getting a light, fluffy result. The closest alternative would be corn starch, or perhaps half arrowroot, half tapioca, but it will likely be more dense.

  2. Rita says

    Hi! Thanks for this receipe and greatings from Italy! I was about to buy the ingredients but I have a doubt. in the writen receipe is written “1/4 cup tapioca FLOUR”. In the video, instead, it you mention “tapioca STARCH”. It ia tapuoca flour or starch? Thanks a lot!!!

  3. Vivian says

    Hi, I recently left a question and it was answered but I can’t find it on the page anymore. I accidentally asked the wrong question, but what I meant to ask was if the white rice flour can be replaced with extra brown rice flour or can be substituted for sorghum, oat, etc. ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vivian, brown rice flour + more potato starch might work in place of white rice flour. Or a lighter flour such as sweet sorghum flour. We haven’t tested it and can’t guarantee results, but let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vivian it does need to be brown rice flour which provides more structure than white rice flour. You could try some millet, oat, or sorghum flour instead, although we haven’t tested it that way! Hope that helps!

  4. Brenda Grace says

    I react to tapioca just like gluten, can you suggest a substitute for this part of the recipe? Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brenda! We haven’t experimented with any substitutions for the tapioca starch so we cannot guarantee results, but it’s possible that arrowroot starch might work. Let us know how it goes if you give it a try!

  5. Amanda says

    Hey! Is there something that can be substituted for the potato starch? I have a nightshade sensitivity. Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda, unfortunately the potato starch is helpful for the right balance of fluffiness and structure. We haven’t experimented with any substitutions so we cannot guarantee results, but some options to try could be cornstarch or cassava flour. Let us know how it goes!

      • Amanda says

        Thank you so much for that suggestion! I will try the cassava flour and let you know how it goes! :)

    • Jo-Anne says

      Hi Amanda, I substitute sweet rice flour and it works great! I don’t like the result using cornstarch or arrowroot. It tastes too starchy and the consistency of the baked good is affected. That is my experience.

      • Amanda says

        Thank you, I appreciate that! I was thinking of using cassava flour and seeing how that goes…when I do, I’ll let y’all know!

  6. Leonard Salazar says

    I have a young son that allergic to wheat but is also on the heavier side. I’m searching for a “healthier” GF Flour Mix, something that doesn’t include rice flours. I’ve researched sorghum and light buckwheat along with arrowroot starch and xanthan gum. Has anyone messed around with these? Thank you.

  7. Jasmine says

    Hi, wud it be okay to add quinoa flour or buckwheat flour to this GF blend mix. If yes how many grams wud u recommend.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jasmine! We haven’t tried this blend with either of those flours so we cannot guarantee results. You could try swapping them 1:1 for one or two of the flours as an experiment? Hope this helps!

    • Lorraine says

      Hi, I too am looking for a gluten free recipe blend without any rice flours. If you have any luck finding one, can you share? I have may intolerances and get very discouraged trying new recipes and substituting on my own. Thank you!
      Lorraine

  8. Maria GR says

    Hello, I wan’t to do a gluten free blend with more value in protein and fiber, to bake Healthy cookies, what type of flour would you recommended?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maria, we often use this GF blend in recipes along with almond flour, which has more protein and fiber. The ratio of flours will depend on what you’re making, but we find this combination usually creates a great texture. Hope that helps!

  9. Cheryl says

    hello! i’m just wondering if oat flour can be used in the flour blend? if so, what should the adjustments/ proportion be? if not, why not?

    thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cheryl! We haven’t tried this with oat flour so we cannot guarantee results, but it’s possible that some oat flour could work in place of the white rice flour and/or some of the tapioca starch, but we would recommend leaving the brown rice flour and potato starch for best results. Let us know how it goes!