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
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


  • 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)


  • 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.



*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. Janice says

    Can I substitute brown rice flour & – oat flour for making cookies? Recipe calls for 1/2 cup of cocounut and 1/2 GF AP flour? What would u suggest? The recipe sounds wonderful…(Fit Bit cookies)…thank you and best wishes! Don’t have your flours suggested… BTW.

    • s l says

      Rice is a grain, if eaten more than once every 4 days can cause problems. Wild Rice (Raised with care by Native Americans in Minnesota) is a seed. Interesting new flavor experience.

  2. Kary Ross says

    Love your recipe! Well I’ll be using Bobs Red Mill blend that’s gluten free bc we cannot have the rice flour. But I want to try!! Thx for sharing!

  3. netranie Devanan says

    i am looking for a blend that have no millet,no buckwheat no quinoa no potato gluten free flour
    I am have been gluten free for 15 years but am still sick just found out that i also cant use anything that have millet, buckweat, quinoa or potato produts which i have can you help me find a blend that will work for me thank you

  4. Drumcraft says

    So I used this for the hazelnut chocolate cake (which came out awesome by the way!). We can not have tapioca so I subbed with 1/2 the amount of cornstarch. No problems at all. We now have a gluten free, tapioca free flour to use! Thanks!

  5. Patricia says

    I just use your gluten free flour blend and made your banana bread, it was so good!
    I have been searching for a year for a flour blend that worked and everyone in the family enjoyed,
    my search is over!!!!

    Thank you so much

  6. Dominique Brown says

    Could I substitute the cane sugar with coconut sugar? Or would that mess up the texture is some way?

  7. sherre says

    In the blend, what would I use to replace the rice flour?
    My diet is completely GRAIN FREE.
    I have a severe allergic reaction to corn, rice, wheat, etc.
    Thank you for your help.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Another reader mentioned in the comments of this recipe that they successfully substituted with quinoa flour! I haven’t tested it myself, but if you do try, let me know how it turns out!

  8. Deborah Hollander says

    Could not find potato starch at all at my health food store. So I had all the flours but that, so I decided I would get Gluten Free Pamela’s Artisan Blend flour all purpose. I t had all the ingredients you ask for except it adds Sorghum flour And Arrowroot Starch 5th ingredient and 6th ingredient. Will see how we do using this with your recipe. Was pressed for time so I could not go to any other places or order from Amazon for the potato starch. Did not know Bobs would be a good substitute, this is the very first thing I have baked as I never have done a recipe for gluten free baking. Hope this works out its a surprise for my Celiac disease daughter. Thanks for your dedication!

  9. Yana says

    Hi! Question. I have extra amaranth left, and I think one of my kids doesn’t do well with coconut but fine with coconut oil. Can I substitute amaranth for coconut flour or will it make the cookies heavy? Thanks.

      • Yana says

        OK. I’m so sorry I just realised I asked wrong question at the wrong website. I actually meant to ask this: but you already said can’t comment since didn’t use amaranth. ( if I can sub amaranth for brown rice because I don’t have brown rice but amaranth. And since they are both considered to be under heavy based flour. Though amaranth has less carbs. And probably more protein? Right? Will it make flour heavy…. )

  10. Viola says

    Hi, Dana!
    My question is that if you say that you have to add almond meal and oat flour in order to get the best results why not just add them to the original mix?

  11. Eva says

    Hi, found your GF flour mix and tried to make it without xantham gum… The batter is very very runny no matter how long i use my paddle to mix it… Why is it so ya?

  12. Alisha says

    Could I just use a gluten free baking flour that is pre mixed, or will it ruin the taste? I have a bunch of bobs red mill 1:1 GF flour and want to use it!

  13. Sal says

    HI there, I love your blog it’s my go to for all my baking. I can only use Teff, rice, corn flour, millet, soy flour in my diet. How can I mix these to make GF all purpose flour. Tank you!

  14. biki says

    Its lovely to find a reciepy site where we can ask for advice. I need GF as well as I cannot have corn, rice, ground almonds, sorgum and tapioca flours. I have in my cupboard:-

    chestnut flour – which is brown, sweet and tasty but dry
    soya flour – very dry
    yam flour – burns in everything.
    potatoe starch and flour, – quite useful
    quinoa flour – grainy
    amaranth flour – very grainy
    teff white- not good for baking
    teff dark – uchgggg
    buckwheat – bitter
    sprouted buckwheat- adds a nice bit of roughage
    any further suggestions?

  15. Isa Brito says

    Hi Dana!
    I am absolutely obsessed with your recipes!
    This GF flour blend is gold!

    Question: My friend gave a huge back of sorghum flour and I would love to use it in the mix. Do you think it would be good in the place of the brown rice flour in this blend?


      • jamie truppi says

        Isa and Dana, I actually ran out of potato starch and replaced it with sorghum flour. Then I made GF lemon blueberry chia muffins and they turned out awesome!

        In any case, I was looking on this site to find out if anyone else had done the same – I’m always experimenting! Thank you for the awesome recipes, Dana:)

  16. Evelyn says

    Great flour mix! I’m a beginner at gluten free cooking so I’m glad to have found this. My boyfriend is gluten free and I really wanted to make some cookies for him, so I found this mix and it seems to work pretty well and the flavor isn’t bad! :) You can tell it’s gluten free, but not nearly as much as some blends I’ve had. Thanks!

  17. Carol Parkin says

    Can I use this mixture in my gluten bread maker?

    Right now I use a bread mix from the bulk store and it’s very good. It’s expensive though and I’d like to try your mix.
    The mix I buy is ‘multi grain’, can I add something to make it like that?
    Thanks you!

  18. Sue Medina says

    Hi Dana:

    Thank you for the information. I do have a request. All of this is so confusing, particularly since many of us have various allergic reactions. In my case, I am allergic to several flours.
    Do you think that you or someone could come up with ONE recipe which provides various substitutions. It would allow us to pick and choose according to our allergies. Here is an example of what I mean. Please excuse me as I am going to be totally mistaken. I just want to demonstrate the format I am requesting. I believe this would be enormously helpful to us all. Thank you, Suzanne

    50 grams Brown Rice flour/White rice flour/ Quinoa flour
    50 grams Sweet rice flour / A flour / B flour
    14 gr Cornstarch/Oat flour/ X flour / Y flour
    37 grams Potato starch / Z flour/ P flour/ Q flour / Omit if desired
    1 pinch Xantham gum / Omit if desired

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sue! Unfortunately we don’t have the time or resources to test out every recipe with all of the alternative ingredients that could be used! We often recommend using the ingredients listed but if that doesn’t work for you, you’re welcome to test it out with substitutions! Thanks for reaching out and offering this suggestion!

    • Monika says

      Hi there, I’m new to gluten free baking/cooking. I’ve used your gf flour mix in two cakes so far (on chocolate and one vanilla). I’ve found the texture to be excellent, but each cake has had an usual flavour that I couldn’t put my finger on. I think it might be the nuttiness of the brown rice flour that I’m not used to. Could I just use white rice flour, potato starch and tapioca flour instead? If so, what quantities would you recommend? Thanks in advance!

  19. Pattsy D says

    I just made your pancake mix. I used brown rice, white rice, millet, tapioca, and corn meal for the flour. This is what I had on hand. I put the grains, rice etc in the vitamin grain grinding part and ground it all up. Mixed it per your instructions. I then made waffles with the mix. It was outstanding. Not gummy at all. Thank you so much. This was even better than any waffle mix regular or gluten free I’ve ever ate.

  20. Judi says

    What do I do if I *can’t* use tapioca starch? Everywhere I look, all the basic blends include tapioca starch. I understand that it helps the bread “crust” and “brown” more like a wheat-based flour, but it also makes me sneeze (powdered) or makes my tongue feel odd (in bread). In other words, creates a mild allergic reaction.

    I mentioned this to someone where only gluten-free bread was used for communion. I took a baby Benadryl right afterwords… I guess people with gluten allergies can’t do something like that? So she suggested I get or make gluten free without the tapioca starch. I’m going to try, but can’t find a recipe or bread flour mix without the tapioca.


  21. Carole says

    I have been gluten-free and dairy free for fifteen years. The GF alternative flour mixes have improved over the years. With the addition of other ingredients such as sorghum, fava beans, garbanzo beans and xanthem gum, your baked goods seem more like the original recipes with wheat. I have good luck with Bob’s Red Mill All Purpose flour which is a mix using fava beans, soughum flour, garbanzo beans. It smells like beans when mixing it but I do not taste it in the finished product. I have also had good luck with Bob’s Red Mill one-to-one baking flour. It has the xanthem gum and starches in it and you can use your regular recipes just swapping out your flour with this mix. Pamela’s has a good bread mix that can be used for the bread machine. I have replaced about 2 cups of the bread mix flour with Bob’s All purpose flour and cornmeal to keep the cost down and give it a bit more fiber and it works great. I saw a paleo flour mix in the health food store with a mix of coconut flour and almond flour. I have not tried that. Also a non-dairy milk alternative I have had good luck with is DariFree. It is a powder that you mix with water to make milk. I use it in my coffee just dry, sort of like a Coffee Mate. Everyone is different. We all have hits or misses with special diets.

  22. Joanne says

    I used this flour blend in a basic corn bread recipe with great results. As you know you get different results sometimes with different flour mixtures. I am anxious to try this blend again in an oatmeal cookie recipe.

  23. Zoe says

    Hi :) Can you tell me what combinations you would use if using green banana flour as the prominent flour?

  24. Carmen says

    Hi, silly question but would substituting the brown rice flour with white rice flour work as well?
    I’ve only got tapioca, white rice and potato flour?
    Thanks :)

  25. Judi Ratliff says

    I have found many of the
    gluten free flours at our local Big Lots and Brookshires stores.
    Making my own flour blend today.I make trying to make bread for a friend whose daughter has problems with gluten. she is also allergic to dairy which most store flour GF has powdered milk .
    will try again to make this recipe with my own flour blend without milk . will use almond milk in recipe.

  26. Mariah says

    Have you tried using this flour with bagels? I was using 6 parts white rice flour to 2 part potato starch and 1 part tapioca flour but it didn’t work out. Any ideas?

  27. Robin says

    I would love to see a version of this that is not just gluten free, but grain free.
    All the items you used are very high in carbs and that causes problems with insulin resistance.

  28. Heather says

    Thank you so much for the flour blend recipe. I have been cooking gluten free for a few years and have tried countless blends of flour. This is an exceptional blend and better than all of the store bought combinations. We made chocolate chip cookies (special treat) and they turned out perfectly.

  29. Olga Pike says

    I have been gluten free for 10 years. Before that I was an avid baker. I have not had time to rediscover my love for baking in a gluten free vein, so I have relied on premade products. Some have improved, others not so much!
    I made your recipe for One Bowl Banana Bread yesterday and am delighted with it! It’s a flash from the past for me. It rose beautifully to a full loaf, and tastes like a recipe I would make in spite of the fact it is gluten free. Many thanks! I will continue to explore your recipes.

  30. Rebee says

    Have you used this mix to make pancakes/waffles? I know you have a dedicated blend for that but I have the flours on hand for this one and I want to make waffles. Thanks!

  31. Becky M says

    I do all my measuring by weight. Do you have weight equivalents? Or can you describe your measuring methods (scoop and sweep, sprinkle and sweep…) I’ll start by following the package equivalents, but everyone’s measuring methods are different, and those differences can really impact baked goods. Thanks!

  32. Kelsey says

    Hi, I love your blog! Use it all the time! I have a tough question though, because I have looked at sooo many different blogs and recipes tonight, but everything calls for at least 1 thing I don’t have. I want to make a GF alternative to AP flour, but I’d like to use a mix of the flours/starches I already have in my pantry rather than go buy more (this stuff gets expensive!). For example, can Arrowroot powder or cornstarch replace Tapioca starch/flour or Xantham gum?

    This is what I already have, can I make an AP GF flour out of any combo of these ingredients?

    – Brown Rice flour (I have LOTS of this, this is what I’d like to use up as the primary base for the flour. I don’t mind it being closer in texture to Whole Wheat flour, rather than a delicate AP flour)
    – Arrowroot flour/starch
    – Cornstarch
    – Coconut flour
    – Almond flour
    – Flaxseed meal

    Thank you!

  33. Casey says

    My family has recently gone gluten free, dairy free, and sugar free. Actually, we are also doing low grain, but the kids HAVE to have their “samiches.” So I’d like to make ahead a good gluten free flour mix that I can just measure out and drop into a bowl with the wet ingredients and whip up some quick bread (no yeast). Have you experimented using this flour mix with any bread recipes? If so, can you or your readers share? I’m having trouble finding any recipes that I can just substitute. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I have and unfortunately have not had success with it yet! But when I do, I’ll be sure to share all about it! Thanks, Casey!

  34. pradeep Kundan says

    Dana , I enjoy usimg your site for ideas . I am in school in Austin Texas and this week we learn baking . minimalist baker the name reflects the same in the way you approach the process of baking and your end product . It’s awesome . I begun my journey into baking and your site is a great inspiration for me

    Monistic and Awsome

  35. Katherine says

    Hi. My sister in law has to avoid gluten and tapioca. What could I use in place of tapioca in this flour blend?

    Also do you have a good substitute for oat flour for your choc hazelnut cake as even though gluten free she doesn’t venture into oats at all

    Thank you!

  36. Vikkie says

    I just made chocolate chip cookies and they turned out so flat. It is the same recipe that I have used for years. Do I need to add anything extra since this is gf flour?

  37. Sarah says

    Do you grind your own rice flours? With my son’s wheat allergy we’re considering buying a Vitamix to be able to make our own blends. Most blends are packaged in facilities using nuts (he’s also anaphylactic to tree nuts) and we’re trying to avoid that. Do you purchase your potato starch and tapioca online? We really love baking and baked goods and don’t want to miss out on those things with his allergies but also allergy free things are expensive! Any tips would be appreciated.

  38. Ross Findlay says

    Thanks for the recipe. Tastes good.

    Question? Tapioca starch is it sweet. I don’t do well on sugar. I’m over sensitive to sugar.

  39. Poppy says

    I just used this flour for the first time and it was a flop :( disappointed as the ingredients are expensive and not easy to find in Perth. I followed the recipe to a t (no xantham gum) and my cocoa quickbread came out dry and “cluggy” was my husband’s expression. I’ve made this recipe successfully before using whole wheat pastry flour but I can’t find it here and just didn’t want to use white flour. Any ideas? Love your website and was hoping to leave more positive feedback.

    • Poppy says

      Ok, I figured it out. I used potato flour and not potato starch! I knew it had to be my mistake but just couldn’t figure it out. Ok, off to hopefully find potato starch. Man I miss having a Whole Foods! You can delete the post where I accidentally rated the recipe 3 stars. I’m sure I’ll be back with a 5-star rating :)

  40. Dee says

    Thanks for posting up this recipe! I’m looking forward to trying it soon. I noticed that most gluten free recipes call for xanthan gum if it has not already been included in the blend itself. Is it necessary to have it in the recipe or can I just omit it?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t use it most of the time, but it is helpful for binding. However, I find it’s not necessary.

  41. Shirley Requard says

    It would be very helpful to me for the CARBOHYDRATES of each type of flour to be listed along with the “protein” and “fiber” that is usually listed on the flour label. Where is the best place to look to find this information? I want to avoid potato and rice flours, specifically, because of their carb. content.

  42. Kera says

    What would you suggest in place of the almond? #nutfree dairy free soy free gluten free egg free

    Also any preference on a good blender?

  43. Marta says

    So I love your blog and pretty much all of the recipes I’ve tried. Thanks! I’m confused by this post… I recently made the gf vegan gingerbread cookies, and they turned out amazing. I used your gf baking mix/pancake mix flour blend. But in this post for your gf flour blend… You have a link to the gf vegan gingerbread men… So which flour blend are we to use in the gingerbread men?

    Thanks for creating such an enjoyable blog!

  44. Yvonne S. says

    I am looking for a GRAIN FREE….. baking blend (flour)….. that best substitutes for AP Flour, turns out well in cookies, cakes, pie crust, breading, bread, crackers, etc. — Every time I search GRAIN FREE… I get only GLUTEN FREE results. Rice is a grain.
    How do nut and coconut flours do, as far as baking and such? Anyone working with grain free, not just gluten free recipes and ingredients…. any suggestions on where to look, or how to make a grain free flour blend?

    • Cathy says

      I have been looking for an organic all-purpose gf flour blend that uses simple ingredients like your recipe. Now, I can make my own using organic flours. I am so excited to find your website.

  45. Ann says

    I tried a gluten free flour in yeast rolls and they did not rise, were more like hockey pucks. The original recipie for regular flour does not call for baking soda and I am just starting with gluten free products so I did not add it. In your experience, would that have helped. If so, what ratio would you use?

  46. kyla says

    Hiya, i love your site! I’ve recently made the change to be gluten free so I’m still learning, I want to mix my own bread four but it needs to not use potato also…. Can you suggest a good flour mix please?

  47. Haley says

    Dana, will the gluten free pancake mix linked in the instructions work without an egg? Can a flax egg or apple sauce be substituted?

  48. Amelia says

    Great blog, very soothing and easy to follow :-)

    I was looking for this kind of mix, but I have a doubt. Could I use Psyllium instead of xanthan gum?

  49. Jessica says

    My son has sensitivity to brown rice but not white rice… how would you modify this recipe to accommodate that?? Thanks.

  50. Tasia says

    I just stumbled upon your blog and it’s literally a breath of fresh air. I just discovered I have IC which limits my diet and I’ve been pretty much in a funk. But I love your gluten free recipes. They’re so helpful, THANK YOU!

  51. Tracey says

    Remember that “white” and “starch” = not good for you. Try using ATK’s gluten free blend. I always replace tapioca, white rice, and potato flours/starches with brown rice, amaranth, almond, quinoa, and flax flours/meal. Unless you are doing ultra refined pastry (there’s that bad for you word again-refined), there is NO reason to use “bad” flours.

    • Tony P says

      Hi Tracey,
      This flour blend ATK you are suggesting is something to what my wife is looking for. The question is, what are the measurements recommended to make this blend of gluten free bread without starches?
      Also, do you have a recipe for a gluten free bread with this flour mixture?

    • Crystal says

      Hi Tracey can you tell me what atk stands for? I looked it up and found America’s test kitchen but their flour blend has starches in it… what is your go to flour mixture?

  52. Gabrielle says

    Hi Dana, my husband was recently diagnosed with Celiac’s disease, it hasn’t been that difficult to substitute breads and such but for Thanksgiving dinner I didn’t want him to miss out on pie so I bought the Robin Hood gluten free flour to make pie crust and it was just awful, looked like cement and tasted even worse. I need to find flour blends for general baking and a good blend for making breads with yeast. Your help would be greatly appreciated. Thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      This one is great, or the Bob’s Red Mill Gluten Free 1:1 Baking Blend! It’s finely milled and has a neutral flavor.

  53. kim says

    wow, thanks for this! Just a quick question though, if i cant find brown rice flour, can i just substitute with white rice flour? thanks! =)

  54. Jackie says


    I love your flour blend but my son has an intolerance to potatoes which means he can’t have it very often. What would be a good substitute for the potato starch in your flour blend? Cassava, arrowroot, corn, sweet rice flour? which would you recommend?

    Thanks for your many delicious recipes!


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’m not 100% confident on the answer. But I’d think subbing half arrowroot, half tapioca would be ideal!

  55. Lisa says

    Still loving your site for super recipes that address my many food intolerances…just wondering if you have tried this GF flour blend to make a standard loaf of bread?
    Basically I am looking for a vegan and wheat free loaf recipe.

  56. Delinda McCann says

    I used this basic recipe with Quinoa flour in place of the brown rice and left out the potato because someone had an allergy to nightshades. Worked fantastic. I made cupcakes for a wedding shower and a wedding cake. Both turned out great. Even the non-gluten free people ate it happily.

    • Amanda T says

      I’m interested in using your mix as I’m hoping to sub out the Brown Rice Flour. However, you also mentioned that you dropped the Potato Starch. So was your recipe 1-1/2c Quinoa, 1/4c White Rice, and 1/4c Tapioca? Or did you replace the Potato Starch with more of another ingredient?

      • Delinda McCann says

        I forgot all about the potato as some of my guests were allergic to nightshades. Yes, 1 1/2 C quinoa, 1/4 C sweet white rice and 1/4 C tapioca. Turned out perfect for a cake.

      • Sonia Gomez says

        Hi there ?. I want to make your carrot cake again and I forgot what flours I used ?. Can I use BRM gluten free all purpose baking flour or this one with buckwheat.
        I’m pretty sure i didn’t use the GF from the original recipe because I did not have the potato starch. Any suggestions ? Thanks

  57. Gretchen says

    I Live in Ecuador, my husband can’t have gluten. I can’t find The grown rice flour or potato starch. Can I use white rice flour and more tapioca starch ? I also have soy, quinoa, plantain flour available.

  58. Claudia Postema says

    I was wondering if you have tested any gluten free flours without tapioca. Unfortunately, it has the same effect on me as flour.

    • Pat says

      Claudia, have you found a gluten free flour blend without tapioca? We have a tapioca allergy here as well, but are new to GF. Thanks!

  59. Jessica | Nourished by Nutrition says

    I as just wondering if the recipe is going by weight when you say it makes 2 3/4 cups, because adding up the ingredients only comes out to be 2 1/2 cups. Hoping you could clarify!
    xx Jess

  60. Joanna says

    I just wanted to ask, why does the gluten free flour call for both brown and white rice flour? Did you mean brown rice flour and glutinous white rice flour?

  61. Amelia says

    Hi Dana! Its my second week as a vegan and im over excited from all your delicious and easy recipes. You are a true artist! Love your work and thank you for all your help.
    Just a quick question on this recipe… can i use chickpea flour to substitute tapioca, for i cant find it where i live. If not, what would be a substitute for tapioca flour?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Amelia! Thanks for the sweet note. I wouldn’t recommend chickpea flour. It has an intense beany flavor and can throw off flavor of recipes. I’d probably recommend omitting it and compensating with a blend of the other three flours. Good luck!

    • E says

      You could try grinding small tapioca in your blender, a coffee grinder, or a bullet type of blender. They usually come with a flatter blade. Use that blade to grind things. Or buy it online. Vitacost or Amazon should have it.

  62. Mike Bello says

    I was wondering if the potato
    Starch and tapioca flour can be substituted with Ener-G Egg Replacer.

    • E says

      Not likely! Just as they couldn’t be replaced with eggs….but if you do try it and it works, then we’ll all know! : )

  63. ethel says


    Can I simply use Bob Red mill brown rice flour and buckwheat flour? My son has lots of allergy.


  64. Tanya says

    Hello there,

    Had a quick question–I’m going to use this blend to make your GF banana bread, but I am just wondering; do you think it would still work out well if I sub the white rice flour for quinoa flour?

    Thanks in advance!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, not sure but if you try it let me know how it goes! Never worked with quinoa flour!

      • Tanya says

        Actually came out beautifully! Posted a picture on Instagram and tagged your Instagram in it. Thanks so much!

      • Piper says

        Hi there Tanya and Dana!

        Just wanted to let you know that I used quinoa flour by applying your suggestion of switching out the flours by weight, and my banana bread came out wonderful using the quinoa flour! I’ve also used the quinoa in your gf flour blend to make a gf pineapple upside down cake which came out wonderful too! Thanks so much for your recipes, tips and advice!!

  65. Diana R. says

    Do you use Bob Red mills brand flours or the superfine flours like authentic foods? I mainly have access to BRM’s but it can leave baked goods grainy does this blend help with that?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I use a mix of brands when I make my own blend, but BOB’S 1:1 GF Baking blend is SO fine that I find it diminishes that graininess. Highly recommend it!

    • Laura Thomas says

      Hi this is Laura and I found an article in “Eating Well” magazine that said to eliminate grittiness, “Let batters rest for at least 30 minutes (or up to overnight in the refrigerator) to hydrate the flours.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I haven’t tried this in yeast recipes. Sorry I don’t have any recommendations there!

  66. Lucy says

    I have just bought the flours for this mix and then found that many of your recipes (including ones suggested in this article) recommend using a pancake/baking blend instead. I don’t want to waste the ones I already have so can I realistically substitute this blend for the other? If so, can you advise on the proportions?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Lucy! Thanks for pointing that out. The baking blend I have contains leaveners, sugar and salt. So if you are using the DIY Gluten Free FLOUR Blend in a recipe that calls for the baking blend, just add a little sugar, salt and a leavener. Sorry it isn’t more clear! I’ll be sure to amend those links to the ones requiring the baking blend as it is confusing.

  67. Ana D says

    Can I use something like garam or white mung flour for any of the tapioca or the white rice flour for a savoury blend?

  68. Suzie Norem says

    My nutrition plan forbids tapioca starch – except for Expandex modified starch (go figure) and no potato starch. I want to substitute arrowroot. How much would I use?

  69. cindy says

    Hi. I am so confused on xanthum gum/no xanthum gum. You don’t ever use it in anything?? I love your recipe for flour so will definitely try that one! Haven’t check your recipes but you don’t even use it in cookies? Thanks so much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t really use it, it’s just there if some people want to. In my experience, it doesn’t help the recipes that much. But if you prefer, add 1/4 tsp to baked goods for extra binding!

  70. Victoria T says

    Hi! If subbing your flour blend into a non-GF recipe, would you have to use to xanthum gum as well? I see in your One Bowl Banana Bread that you don’t use any! I recently tried a flour blend using brown rice flour, potato starch, and tapioca starch (for muffins) but the recipe called for xanthum gum. I’m new to the ‘GF-flour baking world” so I thought I’d ask!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi! I don’t really use it that often, it’s just there if some people want to. In my experience, it doesn’t help the recipes that much. But if you prefer, add 1/4 tsp to baked goods for extra binding!

  71. Jen says

    For your gluten free flour blend I can’t seem to find white rice flour. Could I just use brown rice? If not what could I sub it with? Thanks

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, if you have access to sweet white sorghum flour, I would recommend trying that. Otherwise, add a mix of brown rice and potato flour! Of course, results will vary depending on the recipe. Hope that helps!

    • Ethalfrida says

      You can find most ingredients for GF blends at local Asian markets. Online I use vitacost. Of course Amazon has them too. I go for organic and sustainly grown products every chance I get so at vitacost those options are available.

    • Staci @ StaciEatsTheWorld says


      In my experience with GF baking, I find it is very simple to substitute different flours if you do it by weight. 1 1/2 cups of brown rice flour is approximately 240 grams, so substitute whatever flour works for you. I would recommend millet flour because it has a very mild taste. 1 1/2 cups of brown rice flour is the same weight as 2 cups of millet flour. (I figured this based on the weight per 1/4 cup on Bob’s Red Mill nutrition labels).

      As far as substituting the starches, use corn starch and potato starch (not flour) in place of the sweet rice and tapioca.

      I hope this helps.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hmm, I think so, but I’ve never tried that combination before. Let me know if you give it a try, Sally! A better idea might be to use a mix of all the flours to replace the potato starch, instead of just using tapioca. Good luck!

        • Madisynne says

          I am allergic to potatoes as well so I substitute Organic (non gmo) corn starch everything that says potato starch. It usually works out great. I hear arrowroot is also a good substitute though I have not tried it.

        • Rachel Yates says

          My fiancé is allergic to potatoes as well. I use arrowroot flour instead. It also has a similar effect to the xanthan gum, so instead of adding 1 teaspoon to the blend, I add a 1/2 teaspoon

      • Joan says

        Be careful with millet flour. I made a loaf of bread with mostly millet and some tapioca starch and my son and I both had terrible diarrhea from it and we know for sure it was the millet. Check out millet on the Internet and most sites say it is not healthy for any length of time, especially for someone with thyroid problems.

        • Helen Perri says

          >Check out millet on the Internet and most sites say it is not healthy for any length of time, especially for someone with thyroid problems.

          I eat a lot of millet and have never heard this. I looked “on the Internet” and did not find what you claimed I would.

          Millet and other whole grains are recommended to help bulk up in treating diarrhea —
          not causing it. Millet is a very cheap, often overlooked whole grain that’s bland and cooks up much more quickly than rice. Like quinoa, only fluffier.

          I’ve bookmarked this GF flour blend, and I’ll be using — millet. Love your blog, Dana, thank you so much.

          • sally Fitz says

            yucca root same as tapioca flour ) is a root vegetable similar to potato

            they are the same one has the starch taken out of it. sorry I would have to look up which one

        • torowan says

          If tapioca flour is not available in local stores, in the US anyway you can buy it from For an extra choice – especially if you can find any Brazilian grocery stores nearby, but also on the web, you can get two varieties: sweet tapioca flour (“polvilho doce”) – this is the same as Bob’s Red Mill tapioca flour – and sour tapioca flour (polvilho azedo), that gives a different texture.

    • Pat says


      Did you ever find a good flour blend without tapioca flour/starch? My daughter is new to GF and is allergic to tapioca as well. Thank you!

      • Karen says

        Hi Pat, the flour blend I use specifically for cookies has no tapioca. I have never tried it on anything but cookies though. It has been flawless for drop and rolled cookies–not reliable for brownies. My guess is that it would be good for items that don’t have lot of liquid. You can convert regular recipes very nicely by substituting the GF flour 1:1 for regular white flour. The formula to make one cup is

        Rice flour (brown or white) 50 g
        Sweet rice flour 50 g
        Cornstarch 14 g
        Potato starch (NOT potato flour) 37 g

        I’m sorry I can’t give the measurements in cups. I worked this out 15 years ago and it’s much easier to use the scale. It works out to 4 parts rice flour, 3 parts sweet rice flour, 1 part cornstarch, and 2 parts potato starch. (The sweet rice flour weighs more than rice flour, that’s why their measurement in grams is the same, though the proportions are different.)

        My favorite brand of rice flour is Authentic Foods–the least grainy that I have tried.

        • Pam says

          I would love to try this blend, but I never heard of sweet rice flour. Can someone elaborate on either how I can make it or where I might find it in a store? Or online? Does the Authentic Foods brand also have sweet rice flour? Thanks!

          • A Magical Life says

            Sweet rice flour is sometimes called glutenous rice flour (though it has no wheat gluten). It is stickier than regular white rice flour and is NOT the same (white rice flour can be helpful too but it tends to be gritty and has a totally different result in baked goods than sweet rice flour). You can usually find it really cheap in Asian food stores or in the Asian section of larger grocery stores, or you can find it online. It helps with the moist, chewy flavor of GF baked goods if used in small amounts but it makes things very gummy if you use a lot of it. It is one of the cheapest GF starches to buy, and worth looking for. I keep all of our GF flours and starches in the freezer so they stay fresh. Otherwise, they tend to go rancid a lot faster than wheat flours. Hope this helps!

    • Akara says

      I, too, cannot eat Tapioca flour and I am looking for substitutions. lately, I have been adding 1/2 tsp of xanthum gum per 1 cup of gluten free flours and that helps. I have also used applesauce and maybe I will try a combo.

  72. Tammy Marciniak says

    I have recently found your blog and I love it! I am an experienced baker but new to gluten free and dairy free baking. How long does this flour mixture keep? Also I purchased some coconut oil to use in place of butter for baking. Any experience with this? Do I use it 1:1 ratio to replace butter or is there a better option for baking?

    Thanks for sharing your recipes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It keeps for months! I would say up to 1 year. Coconut oil can be tricky in baking but is totally possible. Just use it hardened in most cases. Good luck! And thanks for the kind words, Tammy.

    • Kella says

      This probably a dumb question but, Can you make your own white rice flour and brown rice flour by grinding them?

      • Sabrina says

        Kelly, yes you can! There are plenty of tutorials on YouTube, but if I remember correctly all you have to do is blend them when they’re dry.

        • Dawn says

          I found that just grinding took forever, then found a site that said to soak the rice in COLD water then let dry before grinding this works much better

          • Mary McKinney says

            I ground my own and didnt think it was hard at all. More messy than anything. I made this recipe and made my own rice flour, I will continue to make it and not pay for the more expensive pre made flours. Thanks!!

      • Giulianna La Motta says

        Yes you can, you can use a food processor or with a coffee grinder. You can also use a really high powered blender!

      • Jordan says

        Kerry Gold Irish Butter from grass fed cows may be extremely healthy for humans, but not so much for the cows and calves.
        Earth Balance is lovely and healthy – try it, you’ll like it!

    • Karen says

      I use smart balance brand dairy free butter. I find it tastes just like butter and I use it exactly the same with no troubles. Love it. I use the orangey red container. My family is allergic to coconut too.

      • Melissa Anderson says

        I also use the Earth Balance butter as well. I have been on what is called the Low FODMAP diet now for about 5 years due to celiac’s and other GI problems. I use the yellowish container it doesn’t contain soy and is also delicious.

    • Brett Huebner says

      Hi! just read the comment skimming by, I typically enjoy baking an looking for small healthy improvements I can make along the way. In stead of butter or coconut oil try using unsweetened apple sauce! It works great, and you can’t tell! I usually do a 1:1 ratio in place of butter, but I would stick to only using a apple sauce substitute when baking, sweets, breads and other pastries. It cuts the calories WAY down. 1 tbs of traditional butter is about 100 calories while 1/4 cup of apple sauce is usually only 70 calories. Taste and texture stay the same! Just a tip! (:

      • Augustine says

        Unfortunately for those of us with digestive problems apples are hiGh Fodmap so would trigger a reaction maybe, depending how much. Butter is fine, from pasture fed cows, and very healthy. Just keep away from vegetable oils except olive and coconut as many are already oxidised before you even buy them because of the pressure and heat needed to extract oil from a non oily grain. All grains are non oily.

    • Tamar says

      Is tapioca pearls the same as tapioca flour? Also what can I substitute for the almond flour as I have a son who is nut free allergic. KIndly, Tamar

    • Kevin Wolf says

      You can actually buy coconut butter now too. I buy Pure Blends brand coconut oil plant-based butter. It is certified vegan if that matters to you.

    • emma says

      I like 3 flours, easier to mix. So e.g. 100g of each, equal. For GF scones flour mix, green banana flour, brown rice flour and plantain flour. Found it works well.