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
4.81 from 46 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 //

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  1. Kit says

    I followed the blender recipe exactly and followed a recipe for vegan cesnica on YouTube. The dough made with the blend does not hold together at all unfortunately and was very gritty even after sitting in the fridge over night. Not sure whether to risk making anything with the remaining 800 g I made up 😔

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry it didn’t work out well, Kit. That recipe may rely heavily on eggs to help out with the texture. Vegan + GF baking can be tricky, especially with yeasted items. We have many recipes on the site that work beautifully with this blend and it’s especially promising in cookies. For best results, we’d suggest trying this flour blend in one of the recipes mentioned in the post or on our site. We hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Yola, we believe the metric system is used in Australia? If so, you can click “metric” beneath the ingredients header and it will give you the weight measurements. Hope that helps!

  2. Fran Potvin-Schafer says

    Thanks for all the wonderful GF recipes! I am a big fan of your blog. I wonder what flour you would recommend as a substitute for the potato flour (nightshades and I have a tricky relationship!) in the all purpose flour mix?
    Thank you,
    Fran

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Fran, thank you for your kind words! Ah, that’s tricky as potato starch really is key for a light and fluffy result in gluten-free baking. The next best option would be cornstarch, but it’s more drying. Tapioca and arrowroot starch can makes things gummy, but maybe using mostly cornstarch and some arrowroot or tapioca would be okay?

  3. LizTD says

    This worked very well as a substitute for cake flour. A favorite Cooks Illustrated white cake recipe that had failed with other GF flour blends turned out pretty well with this. Next time I think a few sifts before I mix will create a perfect bake!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! It looks like you commented on our DIY GF Blend, so we’re not sure which recipe you’re wanting to use it in! It will vary depending on the blend and how forgiving the recipe is in terms of texture. For best results, we’d recommend using a blend that has more whole grain flours (like brown rice) vs. being super high in starches. Hope that helps!

  4. Rachel says

    I’ve used this recipe so many times, it’s great every time! I recently subbed equal parts millet flour for brown rice flour when making the MB gluten free waffle recipe and it worked perfectly. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoy the recipe, Rachel. Great to know millet flour works! Would you mind sharing what brand you used? We’ve had trouble finding a millet flour that isn’t bitter.

  5. Melissa says

    Which brands of these flours do you recommend? I’ve heard bobs red mill isn’t great but not sure which are good

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa, we don’t have specific brands we prefer for these flours, but often get Bob’s Red Mill! Different brands may vary slightly in absorbency based on how finely they are ground, but we haven’t found it makes a huge difference.

  6. Melanie says

    How can I substitute the tapioca flour? We have a latex allergy and have been told no tapioca. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Angel, 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!

    • Terra says

      My family has latex allergies and cannot use tapioca/cassava starch. Arrowroot starch is the best substitution! Good luck.

  7. Michele Duncanson says

    Can I substitute something for the potato starch? Potatoes are are one of my many intolerant ingredients. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michele, we find potato starch is key in gluten-free baking for the light and fluffy texture. The next best option is corn starch!

  8. Alexandra says

    Hi, how can I incorporate blanched almond flour to your GF flour blend? I want to do a blend that includes all your ingredients plus almond flour but don’t know how to adjust the current measurements. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alexandra, We find almond flour isn’t a great fit for an all-purpose GF blend because the desired amount will depend on what type of recipe you’re making and the desired texture. It’s less absorbent than most grain-based flours, so if you do want to try it, we’d suggest using more of it than you would of the other flours.

  9. Rebeca Lopez says

    Thank you so much for your recipes, they are so delicious! I’ve currently developed a grain allergy and I’m also fully plant-based and gluten-free. This makes it very difficult to find a cake blend that I can eat. Any suggestions on gluten free, grain free, plant-based cake flours? I appreciate your help!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rebeca, you could maybe try a combination of cassava flour, arrowroot starch, and coconut flour. Just know it will be more absorbent! Hope that helps!

  10. Debbie Ryan says

    Hello, About the 30 minute chocolate donuts—do you think that they would freeze nicely?

  11. Debby says

    I love your recipes! They have become my favorite goto’s as I develop my vegan repertoire. Could you please suggest an alternative for potato starch in this gluten free flour blend? I don’t eat potatoes because of my arthritis.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Debby, 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!

  12. Stephanie says

    Hi!
    If I don’t have all of the ingredients (some I can’t find in my country or are very expensive), but I have some other flours like rice flour, almond flour, potato starch, oat flour and quinoa flour. How would you blend it? I mean the measurements of each?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stephanie, we’d suggest looking through the comments to see what swaps others have tried!

  13. Julie Frey says

    I only have hopefully two questions 1 can you use it for homemade pasta noodles and can you make the flour in bulk like 2 pounds of flour instead of a little jar full

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julie, 1) we’re not sure if this blend would work in homemade pasta (it would likely depend on the recipe), but we have a GF pasta recipe here and 2) Yes, you can definitely make a larger batch!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chris, it will depend on the temperature and humidity of where it’s stored, but in a cool, dry place, it should keep for a few months. Hope that helps!

    • 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!

  14. 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.

  15. 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!!!

  16. 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!

  17. 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!

  18. 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!

  19. 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.

  20. 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

  21. 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!

  22. 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!