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 //

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  1. Samantha says

    Hi, I recently found out I can’t have tapioca, cassava and arrowroot. So I’m basically starting over on my GF baking adventures. What would you recommend I try to replace tapioca in this recipe?
    Thanks!
    P.S. My family loves your recipes and many are staples in our cooking. Thank you for all you do!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Samantha! We haven’t tried it so we cannot guarantee results, but you could try cornstarch? It will most likely have different results when baking but could be worth a try!

  2. S says

    Hi! I’m trying to make this for my mom’s birthday cake, but she can’t eat potatoes/anything with potato starch. Could I replace the potato starch with something else? Has this been tried?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there! Unfortunately the potato starch is pretty important for the correct texture in this blend and we haven’t tried any substitutions, so we cannot guarantee results. It’s possible you could try corn starch or arrowroot starch, but we aren’t sure how it will work!

  3. Haley says

    Do you have a similar recipe that does not use rice flour? I’m allergic to rice, eggs, gluten, miso and dairy and it’s SO hard to find a good flour combo that works!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Haley! Thanks so much for commenting, we understand the struggle! Rice flour is pretty crucial to most gluten-free blends because of it’s high protein content, but you could possibly try a mix of sorghum (in place of brown rice), tapioca, potato, and cassava or oat (if you can have oats, in place of the white rice flour). We have used those flours in some recipes with success, but have never tried this specific blend, so no promises! Let us know how it goes if you give it a try!

      • Max says

        Unfortunately where I live brown rice flour isn’t readily available. Would I be able to use rice flour or does it have to be brown rice flour specifically? Thanks!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Max, it does need to be brown rice flour which provides more structure than white rice flour. You could try oat flour instead. Hope that helps!

  4. Michael says

    Hello, Dana,
    good morning there,
    I have a doubt it would be so nice if you clarify this .
    ” Can I make cookies with the same formulation of DIY GFF Blend without adding substitutes like almond flour or etc.. because this also looks like a good dough for cookies or is it like no it’s necessary to substitute some flour? if so pls let me know the reason in one line ”

    Kind Regards
    Michael

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michael, it will depend on the cookie recipe. Almond flour adds moisture and is less absorbent, so if you try with just the DIY blend, we’d suggest using less of it.

  5. Kim Kelsey says

    Reasons why I am loving your page format…
    1) recipe at the top for quick reference while I cook
    2) your amazing feedback to comments. I’m learning as much from that as the actual recipe

    Thank you for not being like everyone else!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Danny, we’re glad you like the recipe! You can find the grams measurements by clicking “metric” beneath the ingredients header. Hope that helps!

  6. April says

    Can I use black rice flour in place of brown rice and since I cannot find any white rice flour, can I replace it with the same amount of black rice flour or/and oat flour? Thanks in advance

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi April! We have never used black rice flour so we don’t know how it would work… it’s possible it could be a good substitute, though! Oat flour in place of the white rice could work, but we haven’t tried that ourselves either. Let us know how it goes if you give it a try!

  7. Cheryll Chuah says

    What is a good replacement for rice in this DIY GF flour and in what quantity/ratio/portion? My son is intolerant to rice, dairy and soy.

    I’m really struggling with substitutes for rice

    We are ok with eggs, legumes, most grains, seeds, almond, cashew, peanut, and sourghum and buckwheat

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cheryll, sorghum can work as a sub for rice flour, but it’s a bit more crumbly in baking. Adding a bit of ground flax or psyllium husks can help with binding. Let us know if you try it out!

    • Katie K says

      I have had success with substituting oat flour for brown rice flour. I grind my oats in a food processor. Doesn’t have to be perfectly fine. I have used quick and old fashioned. I also tried cassava flour the other day which can be used as a wheat replacement 1:1 in some recipes. Not my favorite texture
      But not bad if you don’t have time to mix a blend and NEED cookies.
      I have seen some YouTube videos talking about how to use ratios of whole grain, more starchy grain and starches to mix up your own flour blends (but I wasn’t terribly successful with that. I think because I used the gummy sweet rice flour).

      • JanLee003 says

        Hi Katie,
        Thank you so much for this information. I’m sure other bakers will find it just does useful how kind of you to post it. I love this feed because so many people ask great questions as well as try and help each other, I’ve learned so much from here.
        Have a great day 🙂
        Jan

  8. Anu says

    Hi, I like to grind my own flours, is Brown basmati rice suitable to make brown rice flour? I believe the long and short grains have different kind of starch.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anu, we haven’t experimented with grinding our own, but we think it should work. We’re not sure on whether the type of brown rice matters. Let us know if you try it!

  9. Simona says

    Could I use this flour mix in place of the Bob’s Red Mill 1:1 mix as is, or should I add oats and almond meal? BRM is not available where I live, and many GF cake recipes use it as the sole flour.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Depends on the recipe – how were you thinking about using it? This one behaves quite similar to the BRM in my experience.

      • Pam says

        For making your sugar cookies, can I sub coconut flour for the white rice flour? All other diy blend ingredients the same.
        Or use more brown rice flour?
        I have too many flours at home but no white rice flour!
        Thanks!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Pam, we wouldn’t recommend coconut flour as it’s more dry and absorbent. Brown rice flour + more potato starch might work in place of white rice flour. Or a lighter flour such as sweet sorghum flour?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Iris, it depends on the recipe. We typically use unsweetened plain almond milk + a tiny bit of apple cider vinegar or lemon juice for a “buttermilk” effect. Hope that helps!

      • Patti says

        I am struggling to find white rice flour. Can I substitute with more brown rice flour or is there something else you would recommend?

        Thanks!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Patti! We have also had occasional trouble finding white rice flour, we usually have success at Natural Grocers or our local Co-op, if that’s helpful! As a substitute it is possible you could just increase the brown rice flour, but we haven’t tried it. Another option could be to use sorghum flour, or oat flour (if you can have oats). Let us know how it goes!

      • Petra says

        Hi, thank you for yr GFF mix recipe. I will be trying it out soon once my flours arrive. I hv just started this journey. I hv a question. My sis is not only gluten intolerant but yeast too. I was wondering if yeast has gluten. What can I replace for yeast? I read up and some say whisk egg whites, use cream of tartar, xanthan gum, apple cider vinegar and baking powder or better still double action baking powder. Pls advise.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Petra, we hope you love it! Yeast is usually gluten-free, but you have to check the specific brand to be sure. Baking powder can help with rising, but it doesn’t contribute the same tangy taste as yeast. If avoiding yeast, it’s better to stick with quick breads and flatbreads vs. a loaf bread. For pizza crust, we have a yeast-free recipe here. Hope that helps!

          • Lisa A Millett says

            It is also possible to make your own rice flour by buying the grain whole and grinding your own rice flour from raw rice grain brown ,white, or whatever you want to use in rice.

          • Lisa A Millett says

            Calumet brand baking powder is gr8 and should not cause an issue and as far as the yeast alternate what about sour dough it uses the naturally occurring yeast in the air ?

      • Liroy says

        Looking for gluten free blend flour recipe that good for general uses : for pasta, cookies/biscuits, bread & pastry with the used of Green Banana Flour as basic/main ingredient in it.

        Will be appreciated & thankful if anyone could share with me theirs.

        Thank you,
        Liroy

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Liroy, green banana flour is quite dense and has a strong flavor, so we’re not sure about it being the best fit for general uses. But perhaps using it to replace some of the brown rice flour in this recipe would work? It will be more absorbent than this blend. Hope that helps!

  10. Cheryl says

    Thank you so much for this recipe! It’s made all the difference in the texture of my baked goods. No soggy bottoms. No more dry, crumbly apple or banana bread. I’ve just put a loaf of your sandwich bread in the oven. This is the biggest test since every other yeast bread recipe I’ve tried has been either wicked dry or a gelatinous mess.

  11. Mikailah Grover says

    Hi, I am wondering if potato starch acts the same as cornstarch and if I can replace it in this recipe? I recently purchased great quality organic cornstarch and would love to use it if it makes no difference!
    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mikailah, potato starch is pretty unique in providing lightness/fluffiness. Cornstarch can work as a sub in some recipes, but not all.

      • Carla says

        Hi thank you for this recipe.. I really would want to try it… just a question though….Can I omit potato starch since I have an intolerance to it?. If not what are your recommendations substitute. Except for any Nut base flours since I also can eat that;)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Carlia, potato starch is pretty unique in providing lightness/fluffiness. But we’d suggest cornstarch or a mix of all the other flours.

  12. Jennifer Z says

    I’m trying to avoid potato which is why I’m looking to make my own gf flour blend. Could I substitute something for the potato starch in your blend recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer, we’d recommend using a mix of all the flours to replace the potato starch. We haven’t tried it though. Let us know if you do!

  13. Alma Carolina says

    Hi ! to use this gluten free flour in cookies. it work the same?
    or as you say in your post 1/2 cup GFF + 1/4 almond flour + 1/4 oat flour

      • Korrina McIntyre says

        Hello!
        I just happen to have an allergy to all things tapioca… what role does it play in this recipe? Can you think of any other flours or other ingredients to substitute the tapioca starch?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Korrina, perhaps arrowroot? But sometimes it can make baked goods gummy, so we’d say maybe half arrowroot and half almond flour or oat flour? Let us know if you do some experimenting!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jillian, we’d suggest ordering from Bob’s Red Mill for best pricing. Hope that helps!

    • Kelsea Hintz says

      It may be late but in case others come across this problem – I can find all of these ingredients at my local bulk store, and my mom who lives in a smaller city had been able to find them all at a health food store! Hopefully this helps someone!

  14. Sue says

    I am looking for a gf flour blend to make Norwegian Klub. It is a tennis ball sized dumpling filled with salt pork and onions. Then boiled for 1 hour. The problem with most gf flours is the dumpling begins to fall apart before everything is cooked… almost like the flour is absorbing water. The recipe mixes grated potato, flour, and water to make a tender dough. Any ideas what flour combination would work best? Thank You!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would say a starch such as tapioca might be best. I’d personally try mixing arrowroot and tapioca with a little potato starch. That combo can do some amazing things!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Bernice, it might work in place of the brown rice flour, but it will depend on the recipe. We wouldn’t recommend using it place of both rice flours. You’ll want a lighter flour for the white rice flour, maybe sweet sorghum flour? Hope that helps!

      • Merilyn says

        Hi Dana.
        I see you answered a question about dumpling dough
        Do you have a gf recipe. I would dearly like to make some for my daughter .

  15. Erica says

    Hi – I have a hard time finding gluten free flour blends that i can use, as I can’t have tapioca or corn. I was wondering if you have any substitution recommendations for the tapioca flour? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Erica, perhaps arrowroot? But sometimes it can make baked goods gummy, so we’d say maybe half arrowroot and half almond flour or oat flour? Let us know if you do some experimenting!

  16. Christina says

    Is the white rice flour sweet white rice or stone ground? I’m thinking of this as a cake flour and have read other recipes that call for sweet white rice flour.

    Thanks!

      • Ram says

        I understand her comment and it is most likely from the carrot apple muffin recipe. I too, clicked on the gluten free flour blend link from this recipe. I have the same question. I have regular eggs to use up so how would I substitute for the flax eggs you recommend in that muffin recipe, for example? 1:1? Thanks.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Ram, we weren’t able to find any mention of whole grain in that recipe. Let us know if we’re missing something? You can sub 2 eggs.

          • Ram says

            I didn’t mention anything about whole grain? So I’m confused by your response. I am only asking how many regular eggs we can substitute for the flax eggs that are mentioned in the apple carrot muffin recipe. It sounds like I can use 2 eggs so thank you.

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Ah, okay! Sorry about that! It showed that you replied to someone else’s comment about whole grains. Yes, 2 eggs.

      • Jessica says

        Hi! Any suggestions to replace the potato starch? My daughter sadly has a gluten AND potato allergy. Thank you!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Jessica, we’d recommend using a mix of all the flours to replace the potato starch. We haven’t tried it though. Let us know if you do!

  17. Sonya says

    Hi, this looks like a great recipe – I want to use for my husband’s birthday. However I am not vegan and have some eggs I need to use up. If I want to substitute eggs for the flaxseed eggs – what is the conversion? Thanks

  18. Bee says

    Hey does this blend ever come out gummy? I have a GF mix with xanthan gum in it and i feel like it ruined a few recipes due to gummy texture, id like to try this if i knew it wouldnt turn out gummy. Thanks so much!

  19. Tamma says

    I can’t have potato starch in my anti-inflammatory diet. Would corn starch be an acceptable substitute in the “DIY Gluten Free Flour Blend?”

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tamma, it won’t be quite the same, but it is used in some GF flour mixes, so it might work in some recipes.

      • Tamma says

        Thanks for your answer. What would you suggest to replace the potato starch? It causes a major flare-up with my rheumatoid arthritis.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Tamma, we haven’t experimented with modifications so we’re not certain. But perhaps more tapioca? Let us know if you try it!

        • Janell says

          Hi Tamma,
          Did you find a good substitute for the potato starch? I also need to avoid potatoes due to inflamnation.
          Thanks,
          Janell

        • Sabine says

          Hi Tamma,
          Can you send me some info on your anti-inflamatory diet? I’m new to this… trying Gluten free, but if I’m using other things (as you suggested potato starch) that might be causing flare ups I”m constantly taking a step forward but another step back. I’m doing dairy-free and gluten free for rheumatoid arthritis. What are other things to avoid? Thank you

    • Janell says

      Hi Tamma,
      Did you find a good substitute for the potato starch? I also need to avoid potatoes due to inflammation.
      Thanks,
      Janell

  20. Steven Bland says

    Hi there. Thanks for your great website. You used to have a page here that showed the many different types of flours sorted into different types (light, heavy and one other type), and suggested different combinations that could be used. Is that still available? I found it useful when I didn’t necessarily have all the flours in the pantry, to try different combinations. Thanks, Steven

      • Steven says

        Hi, thanks for the reply. No – there was another previous version that listed them by three types – something like light, heavy…and then one could mix and match between the two to get a good consistency, in case one didn’t have all the flours…pretty sure it was here!!

          • Sammmmmmmmm says

            Hi! I only have 1/4 cup brown rice flour, but 1 1/2+ cup white rice, so basically opposite haha…do you think this would work?

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            It would likely yield a more light and powdery result. But maybe in some recipes? Let us know if you try it!

      • Sherri says

        Hi I want to use your gluten free flour mix but I have a food intolerance to wheat ,grain,rice ,oats yeast ,so I wanted to ask what I use in place of the wheat flour ,rice flour and oat flour
        I am currently using this Good baked paleo flour mix and has the gum And other ingredients so is it possible to use that blend to make these muffins

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Sherri, we aren’t sure which muffin recipe you are referring to. Typically paleo mixes have coconut flour which is more absorbent than other GF flours so it can be tricky to sub 1:1.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Daniela, we’d recommend using a mix of all the flours to replace the potato starch. We haven’t tried it though. Let us know if you do!

    • Sue Leroy says

      Hi there
      How big of an Mason Jar is that ? Seems real tall. I only have 1 litre and smaller
      Also. Really want to attempt making a recipe using this flour blend as oppose to AP . But it seems so intimidating ?
      Can I just sub 1:1. ? I have a sensitivity to almond . I see you added this, oat flour plus your blend. Baker in need of help :) lol
      Tnx and stay safe !

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Sue, it is a half gallon jar. But you can use any size or a combination of jars. We don’t typically recommend subbing just 1:1 in most recipes, but it will work in some.

  21. bob says

    I’m looking forward to making this G.F. flour blend but I’m wondering if I can leave out the white rice flour? Can I increase some of the other ones? is there a substitute? I see other recipes that use sweet brown rice flour and brown rice flour along with sorghum and arrowroot. Any suggestions on how to avoid white rice flour?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  22. Lori Roberts says

    Hello, and thank you for posting this! I want to try it, but wonder if you can recommend a substitution for potato starch? I need to avoid corn, wheat and potatoes (as well as sorghum). I am thinking of trying tapioca starch in place of potato, and arrowroot in place of the tapioca. Do you think this would work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lori, we haven’t tried it that way, but it might work. It will probably depend on the recipe. Let us know if you do some experimenting!

  23. Alexandra says

    Is it okay to use bobs red mill Gluten-free all purpose flour? The ingredients are, Garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, fava bean flour.

    I don’t have the ingredients on hand to make yours. I use this bobs red mill in your best ever gluten free waffles and it works so perfectly! Literally the best!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We don’t like that blend, but we do like their 1:1 gluten free blend! Not as much as ours, though :D

      • Jenny says

        Hi! I can’t find brown rice flour. Could I replace it with a grain based flour such as oat flour instead? Thanks in advance!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Jenny, we think sorghum or millet flour would be a better substitute, but maybe? Let us know if you try it!

          • Mila says

            My daughter can not have oats or rice flour. Is there a gluten free all purpose mix that would work without oats and rice?

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Mila, if you have access to sweet white sorghum flour, we would recommend trying that in place of the rice flour. And maybe quinoa flakes in place of oats? Results will vary depending on the recipe. Hope that helps!

          • Barb says

            Hi! I love your approach to cooking and baking. You are so artful!

            I found out I’m intolerant to tapioca starch, which is a bummer bc it’s in most GF flour blends. We also can’t use the bean flours due to my son’s bean allergies. Is there a good option that you recommend without those ingredients? Does arrowroot flour sub well for tapioca?

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Barb, Thanks so much for your kind words! We’d suggest more potato starch or trying arrowroot starch.

      • Jamie says

        So the Bob’s red mill gf baking 1:1 with sweet white rice, brown rice, potato starch, sorghum, tapioca, xantham is ok but not as good as yours? :)

  24. Tammy says

    This is such a fantastic flour for muffins and such. Can it be used successfully in yeast type breads? (Eg pizza dough, buns etc)

      • Aimee Turner says

        Hi I make a lot of granola and my recipe calls for whole wheat pastry flour.
        We break it up into big pieces of bark.
        What type of flour can I use or binder to substitute the whole wheat pastry flour?

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Erica, it won’t work the same way, but it might be okay in some recipes. White rice flour is more light and fluffy.

        • Mila says

          Thank you for responding. It’s so difficult to make baked goods for her. What would the measurements look like for white sorghum and quinoa flakes to make an all-purpose flour?

          Thanks again.

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Mila, we’d suggest using sorghum in place of rice flour in this recipe and then quinoa flakes only if a baking recipe calls for oats (many of ours do).

  25. Lois Milner says

    Hi Dana You only mention certain goods say…cakes cookies etc with this flour blend. I would love a recipe for good gf mix for pastry…sweet and savoury. Thank you for your generosity with this blog. Cheers Lois

  26. Tricia Krietzberg says

    Hi there. I love this blend, but I’m having too much rice in my diet. Do you have a good gluten-free blend that you can bake with and doesn’t include rice flours? Or, can you recommend a packaged option?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Tricia. We don’t at the moment. Do you have a specific recipe you’re trying to make? It might be easier to recommend a custom blend based on that.

  27. Anna says

    Just FYI, I right clicked on my my mouse to print this recipe and it printed along with 82 pages of comments. : ( Folks please be sure to use the actual print button on the recipe.

  28. Letty says

    Is there a gluten free, rice free, oat free flour recipe you would recommend? We have a kiddo at school who’s allergic to all that plus can’t eat dairy or eggs but I’d love to make some muffins or cupcakes that he’d be able to eat. Any suggestions?

    • Amanda Segur says

      Hello! I don’t know that you will ever see this, but you should seek out Ricki Heller’s gluten free all-purpose flour blend—it is free of rice and oats, and it works fabulously. I often modify it a bit by replacing half of the millet flour with sorghum flour, but it is wonderful either way.

      Amanda

    • Chris says

      Hi Letty,

      Depending where you live the Sobey/Safeway/IGA stores sell a house brand that is Corn Flour, Tapioca Starch, Potato Starch. It has worked well in the past for bread with minimal finessing should be good as is for muffins. I’m actually playing with a new mix based loosely on theirs to see if I can get a lighter risen bread, so far I’ve got bread that is notably less dense than bagels but denser than typical whole wheat.

      Anyone else had any success making a traditional looking/feeling/tasting bread?

  29. Mari says

    If I don’t have white rice flour, what are good substitutes? I have sweet rice flour (mochiko). Might that work? Or should I just add more brown rice flour?

  30. Little lady 85 says

    Thank you so much for sharing this recipe! It is so, so helpful to have the ingredients listed in metric as I’m from the UK so not used to measuring in cups. Phew. I’m hoping to start some gluten free baking but really struggling to track down tapioca starch – is there something I could subsitute it for, maybe cornflour or more potato starch?
    Thank you so much again for your help.
    Take care
    x

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad you find it helpful! We haven’t tried it, but corn starch or more potato starch might work. Let us know if you give it a try!

    • CST says

      Our city centre (Newcastle-upon-Tyne UK) Chinese supermarket and local independent retailer both stock Tapioca starch.
      Have yet to make this bread.

  31. Sarah Russell says

    I have recently begun baking gluten free, and per your advice I am subbing 1/2 gluten free flour, 1/4 almond flour, and 1/4 oat flour, for the all purpose flour called for in the recipes. While they turn out very tasty (and I am impressed at how using different flours disguises the gluten free flour texture), the baked goods tend to be on the slightly more dry/crumbly side. How do I remedy this? Would adding another egg fix it? (We use regular eggs) I would prefer not to add additional xantham gum or oil if possible. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah, adding another egg might work! If that doesn’t work, adding more oil would be our next suggestion. Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I can’t think of a good alternative right now. It’s a special formulated blend and I haven’t tested it without rice flour. Sorry, Kay!

    • Maria says

      Hi, I have question about your gf flour blend. I cannot eat any grains. Is there a way to substitute some of the ingredients to make it grain free? Would cassava flour work?

      Thanks!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Maria, unfortunately we haven’t tried to make a grain-free version and aren’t sure how it would turn out. We will add it to our ideas list. In the meantime, let us know if you do some experimenting!

        • Vanessa says

          I about this too, if I could use all almond flour instead of the gluten-free mix. I’m OK without flowers so I would still use that. Thanks for the recipe.

    • Siena says

      FYI. There is arsenic naturally in the ground. Any root vegetable will contain some arsenic in it, albeit in small enough amounts as to not cause harm. Some water wells also contain arsenic. Our well has 1/100th the maximum allowable levels of arsenic. I’m not worried about any arsenic naturally found in vegetables/grains grown in the ground.

  32. Shwetha Jairam says

    Hi, I’m a big fan of your blog and I love all you recipes. They always work so well. Just one question: my son can’t eat almonds, and you mention in the OST’s using a combination to make recipes work well and you mentioned using 1/2 cup GF blend 1/4 cup almond meal and 1/4 cup oat flour. Can I just use 1/2 cup oat flour and leave out the 1/4 almond meal? Or is there something else I can use instead of the almond meal? We don’t eat eggs.
    Thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! We haven’t tried that, but it might work! If you give it a try, we would love to hear how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Saira, that will impact the flavor and texture quite a bit. For some recipes it might be okay, but we don’t recommend it.

  33. Jodi says

    What would be a good combination to mix together if I am avoiding potato, tapioca, cassava, corn, and almond? Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, that’s a little tricky! We haven’t tried it, but our best idea would be to swap the tapioca starch for oat flour and the potato starch for arrowroot flour. Hope that helps! If you give it a try, we would love to hear how it goes!

  34. Ayesha says

    I slightly modified this mix since it is difficult to get brown rice flour where I live. I used 1 and 1/4 cups white rice flour and 1/2 cup millet flour (sorghum). I used it to make chocolate chip muffins which were excellent!

    • Denise says

      Wondering about Ayesha’s comment. I think sorghum and millet are two different grains. They both make decent flours tho and will have slightly different tastes, but are both mild (no strong flavor). I am subbing some millet flour for the almond meal as I cannot tolerate too much almond. Also wondering if guar gum would be a good sub for xanthan gum. I’m giving it a try! I’m using this flour blend for your carrot cake recipe.

  35. carina says

    I’ve been using King Arthur GF flour. A 3 lb bag is about $9 on amazon. Not too bad. I’ve been looking into gluten free flour recipes because supposedly it’s cheaper. But what I noticed is that to make the GF flour I would also have to invest in multiple other types of flours in bulk. These are all the ones listed in your recipe above
    brown rice flour
    potato starch
    cup white rice flour
    cup tapioca flour
    xanthan gum (optional // not necessary)
    So cup for cup is it really going to be cheaper to make my own GF flour?

    • Tara says

      I don’t necessarily think it’s cheaper to make your own GF flour. I think some people choose to for the flavour/texture, and the benefit of having each ingredient to them use in different recipes (if you buy pre packagers flour you won’t have tapioca, potato starch, rice flour etc.
      If it’s a cost saving mission and you enjoy your prepackaged mix id keep buying it!

    • Cheri' Powers says

      Hi Carina,

      I just wanted to reply to your comment of making versus buying gf flour. If your stores have a bulk foods section, you can save a lot of money by buying the rices (most will have organic and non organic) and then grinding them at home. I was just recently given a mill grinder, but food processors, grinders, or blenders work just as good. I even found bulk xanthan gum, which was a lot less expensive than buying it packaged. I’m jumping into making my own flour just because I want to be able to bake my own gf breads (gf bread is soo danged expensive!). Wasn’t sure if you gave it a shot yet, but I hope this helps :)

  36. James says

    I’m attempting to make a Gluten Free Angel Food Cake. Most recipes that I’ve seen use “cake flour.” Would you recommend this Gluten Free Flour mixture or something else. Angel food cake as we all know is a different cake then most of the cakes you’ve listed.

    Thank you for such an informative site.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi James! Though we haven’t tried making a Gluten-Free Angel Food Cake, its certainly worth a shot! Let us know how it turns out with our GF flour blend!

      • Michelle says

        I made a Gluten Free Angel Cake with this vlend and replaced the all purpose flour in my recipe with a 1:1 ratio and it turned out great. I actually think it improved the angel food cake. It was moist and the texture was great. So many people said it was excellent. FYI I made Gluten Free because my sister-in-law does Gluten Free now and a co-worker of mine gets sick if she eats Gluten. So, the opinion about it being better is mine as a lover of regular angel food cake.

  37. Cathy Biasetti says

    Hello Dana! I would love to make this but I can’t have potatoes, thus potato starch. Can I omit or Is there a substitute?
    Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! We have not tried that substitution and can’t say for sure how it would work. We’re so glad you are loving the site and finding it helpful! If you try using chia seeds, report back on how it goes!

  38. Lisa says

    Can you give me any alternatives to the gluten free flour components that contain rice flour? I am also food intolerant of rices and flours/meals made from seeds like flax. I can have tapioca, teff, almond and other nut flours.

  39. JJ says

    I have tried dozens of GF flour blends…THIS IS THE BEST. So smooth, not gritty as most purchased blended GF flours or others online. THANK YOU!

  40. Yana I says

    Hi! Can I add 1 1/4 c of brown rice and another 1/4 sorgohum flour instead of 1 1/2 c of brown rice flour when making this gf flour blend?

  41. JJ says

    I made this blend last night to make a chocolate banana bread and it was terrific! Not gritty like most store bought blends I’ve tried. Thank you for sharing.

  42. Ruthie Smith says

    Is there any other suggestion for the rice flour (my allergies include: gluten, eggs, dairy, soy, rice, corn, oats, beef, banana, and sesame)? I am trying to make my own breads and everything I have tried has failed miserably.

    • Tamara says

      Hey ruthie
      Did you get a reply to your question ? My allergies are almost the same & it’s extremely hard to find what to use

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Tamara and Ruthie, another reader mentioned in the comments of this recipe that they successfully substituted rice flour with quinoa flour! We haven’t tested with this modification, but if you do try, let us know how it turns out!

      • Denise says

        Maybe try millet flour? Or sorghum flour. I make my own flour and am careful to always soak (also called sprouting) and dry the whole grains before grinding them. An extra step but I learned it reduces the potential for triggering gut issues & autoimmunity and I certainly don’t need to develop any more sensitivities to food than what I already have. I tested reactive to dairy (milk & cheese), egg, oats, corn, soy, wheat, almond, walnut, peanut, macadamia, cashews, potato (low) and rice (low). That leaves millet, teff, sorghum, quinoa, buckwheat, amaranth & coconut. Flax seems OK. For starches I use tapioca and arrowroot & ripe plantain. “Making do” with most recipes requires lots of creativity.

      • Amanda Segur says

        Hi, Tamara and Ruthie!

        I made this suggestion to another poster, too, but it is also applicable to you, so in hopes that it will reach you, I am replying to your posts with the same suggestion—given your sensitivities/allergies, a good gluten free flour blend to seek out would be Ricki Heller’s gluten free all-purpose blend. It uses millet, potato starch (can be substituted easily with tapioca if nightshades are an issue), arrowroot starch, and a tiny bit of garfava (or just regular garbanzo bean flour), and it works fabulously, especially if you do not use eggs (it produces great rise, even without yeast (I am sensitive to yeast)!!). I sometimes replace half of the millet flour with sorghum flour, but either way, it is a great blend.

        Amanda

  43. Nova says

    I’m so glad I found this! Would it be possible to substitute the white rice flour with buckweat flour when I’m making the “Easy Glutenfree Brownies” with it?

  44. Karen says

    Hi Dana,

    I use this all the time, but the weights have disappeared–maybe in the conversion process? Could you please post them again?

    Thanks so much!
    Karen

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karen! You can switch between US customary and metric by using the toggle above the ingredient list!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried, but you could also just use a mix of all the flours to replace the potato starch. Good luck!

  45. Monyka says

    First. I love your website. I’ve been following and cooking your ideas way before the website revamp. Congrats on that by the way :)

    Second. I have a question re potato starch. Can potato starch be replaced by anything else? I am allergic to nightshades and have such a hard time finding gluten-free products that do not have potatoes in it. So I am looking to bake my own everything from now on, but I am finding that recipes for gluten-free flower has potato starch :( Any suggestions?

    Thanks.

    • Monyka says

      Nevermind. I scrolled up and saw that many have already asked this question. I thought I was the only one allergic to nightshades–it’s just such an awkward allergy to have haha. So, the main suggestion was to simply omit the potato starch. But will we get same the result? What role does the potato starch play in this mix and when heated?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Monyka! You can just use a mix of all the flours to replace the potato starch, and that should work well!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa! A better idea might be to use a mix of all the flours to replace them! Hope this helps!

  46. Julie says

    Hi! You have the nutrition info for one serving, but I’m thinking that’s not the 2.5c yield you list as the serving size at the top… it’s 156 calories per? Thanks!

  47. Vijaya says

    What can I substitute potato starch with? Can I use any other flour like arrrow root or more topiaca

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Becky! I would recommend you use a mix of all the flours to replace the potato starch. Good luck!

  48. Tom Herst says

    Hi Dana! I’ve been using your DIY GF flour blend for a while in various recipes, but I usually find there is a wet stickiness to whatever it is I’ve baked. I’ve tried the blend in all sorts of things from muffins to brownies to large cakes. There is a slight gumminess to the texture and a definite stickiness to the outside so that it sticks to your fingers. I always use the GF flour blend together with ground almonds and another gluten free flour (oat or buckwheat). Have you had the same experience at all and do you have any tips? Thanks in advance!
    Tom

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, sounds like it might be more of an issue of wet to dry ingredient ratio. Like, perhaps you are making the batters too wet (or dry)? I wouldn’t know what else to recommend without knowing exactly what you’ve tried it in…perhaps more information might be helpful?

  49. Brigitte M says

    I have used the recipe as-is for the https://minimalistbaker.com/one-bowl-vegan-chocolate-cake/but it was a bit crumbly but I managed to keep everything together thanks to the frosting and it was awesome.
    I have also cooked a gluten-free bread with this blend. To have a nice bread, I have added a mix of psyllium and chia powder to get the bread soft and moist. It is perfect so I have made a big bowl of this blend.
    Thanks, Dana for this recipe.

  50. Olga says

    Hi! Do you think this could work if I use white rice flour instead of the brown rice flour? I couldn’t find any =(

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I don’t think it will behave the same in recipes because brown rice flour is such a big component of the blend. But if you do try it let us know how it goes!

  51. R. Fazzie says

    I would like to substitute chia seeds for xanthan gum. Have you tried this substitution? I’m wondering if I need to pre-soak the chia seeds in water or just mix the seeds directly into the dry ingredients, please advise :) Also, just wanted to let you know how happy I was when I stumbled upon your website, I felt like a little mouse who stumbled upon a huge wedge of cheese! I appreciate all the effort and research it must have taken you and I’ve definitely learned so much to help me along my new gluten free experience! Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! We have not tried that substitution and can’t say for sure how it would work. We’re so glad you are loving the site and finding it helpful! If you try using chia seeds, report back on how it goes!

  52. marilyn says

    is their a secret to working with gluteen free flour blend the dough for cin. rolls seems hard after it was kneeded and I have had a hard time getting the dough to rise

  53. Zaila says

    Hi! I cannot seem to find brown rice flour. Can it be just all white rice flour ? Or it has to be replaced another type of gf flour (coconut, almond etc). Thanks!

  54. marta says

    can I replace tapioca flour with corn starch?I have only tapioca pearls, once I tried to mix it into flour but it didn’t work.

  55. Sandy says

    Im new to this, i was told a year ago i have celiac i got a gluten free cook book to make my own bread i have all the flours i need but it doesnt say to use milk or water or if it takes eggs or yeast, could u please help me?..Heres what it say..1 cup brown rice flour, 1 cup sorghum flour, 1 cup tapioca flour, 1 cup corn starch…3/4cup millet flour, 1/3 cup instant mashed potato flakes

  56. Tina says

    Thank you Dana. This recipe is a game changer for sure. I have been veganizing my favorite cake recipe for years with great success. Trying to make it gluten free on the other hand not so much. Then I saw your tip about the almond flour and oat flour. The cake was still flatter than regular but it was soft and moist. Not dry and dense.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Caroline! You could use a mix of all the flours to replace the potato starch. Hope this helps!

  57. Jlyn says

    I’d skip the Xanthan Gum if anyone intending to eat the crackers has IBS or an ulcerated colon. Xanthan gum is a Polysaccharide composed of Glucose, Mannose and Glucurunic which are guaranteed to cause tremendous pain when consumed by those who live with IBS or similar digestive issues. Skip the XG. Love his recipe for it’s versatility; I can add just about anything I want for flavor or essence. Thank you Dana.

    • Brenda Collins says

      Thank you so much Jlyn for the warning about Xanthan Gum for people with IBS. I’ve just been diagnosed and put on a GF, DF, and more, medically restricted diet. As someone who has never been a cook or baker, it’s made eating out impossible and it’s been really difficult for me to figure out recipes. I’ve dropped 20 lbs in 2 months so I have to find easy things I can make myself soon! Getting a flour blend seems like a good start.
      One question – is amaranth gum the same as Xanthum gum? Is there something I should substitute? Any suggestions or advice will be gratefully accepted.

      • Jlyn says

        I’m sorry to hear of your diagnosis of IBS Brenda. I’m not sure what Amaranth gum is, but I do know that Amaranth is very good for one’s gut. Xanthum gum can cause leaky gut syndrome and you obviously want to stay away from it. May I suggest that you follow a diet based on FODMAPS to start. There are foods that people with gut issues just can’t tolerate and those are foods high in FODMAPS, which are certain carbs and sugar alcohols that cause real havoc with the gut. You can find all kinds of lists of FODMAPS listing foods high and low in FODMAPS. And by all means, stay far away from processed foods. Cook from scratch.
        One thing that you will find with IBS is that it is a hit or miss process when it comes to what foods you can tolerate. I suggest keeping a food journal so that you know what bothers your gut. I would also suggest investing in a book written by Patsy Catsos called, The IBS Elimination Diet and Cookbook. It’s well worth the $. It took me 3 years of pure hell, with constant visits to the Dr and hospital to finally realize that if I was going to get control on the problem, it was mine and mine alone to figure out what I could and couldn’t eat. I suggest reading everything online that you can read, talk to anyone and everyone who you run into who has the same problem to help you understand how to cope with your gut. Everybody is different, but everyone who has a gut issue can relate to your issue and can be very helpful. It’s frustrating, but it’s doable. Some days are better than others, but once you get a handle on what you can eat, you will be wonder what took you so long to figure it out. Be diligent in your efforts. Good luck Brenda. If I could get a handle on my gut issues, believe me when I say that you too will get a handle on your gut issues.

  58. Susan says

    I have shop bought packets of GF Plain flour and GF SR flour.
    Can I add something to make either of them into GF Bread flour.
    Susan

  59. Elena says

    Hi there! Can I use chickpea flour mixed with brown rice flour and cornstarch? I can’t find tapioca flour and white rice flour.

  60. Micki says

    There is a little girl in my condominium complex who is allergic to rice and potato flours/starches. She also eats specifically gluten free. (I must eat gluten-free food as well, although I can handle rice and potato products.) Do you have a simple recipe for gluten-free flour that does NOT contain rice or potato flours or starches? I would love to make oatmeal raisin cookies that we can both eat!

  61. Lauren says

    Hi. May I ask what I could use instead of potato starch in your blend? My 19 month old can’t tolerate nightshades. Specifically looking to make your waffles. Thanks!

  62. Olivia Faustino says

    I’ve just baked these. I’m not vegan, but I’m coeliac and on a dairy free diet. I subbed the flour for Dana’s gf flour suggestion (whithout the xantam gum in it) and added 1/4 tsp of xantam gum as suggested in one of the comments replies above. I also used chocolate sprinkles instead of funfetti. They came out a bit too fragile and crumbly. Maybe I should have added one egg. They also came out flat with a crispy top. The brown rice smell was very present. I guess next time I would have to change several things, don’t know if it’s worth the effort. Addapting recipes to GF is always a challenge. But it was not a complete fail, I’m sure we’ll be eating all of them.

  63. Julie McKenzie says

    Hi! My daughter is gluten free edit also allergic to tree nuts. What could I substitute for the almond meal?
    Thank you!
    Julie

  64. Shoo Shoo says

    Hi!! I made a banana bread today with this recipe, but used half cornstarch half arrowroot for the potato starch (I didn’t have any on hand). The result was a suuuuper soft pillowy bread, it was so good! Only caveat is that it does leave a slight powdery aftertaste, but I personally find it somewhat negligible since the bread itself tasted super yummy. Will be making this again and will leave another review once I get my hands on some potato starch! ? Thanks for the recipe and hope this helps anyone who is trying to make substitutions for the potato!

  65. Alex Eisenberg says

    OKAy, so I used a different gluten free flour blend but otherwise used all the same steps. My parents hated them lol. Is ur blend of flour that much different?

  66. Laura A Oswald says

    So I just got my kids down for nap and I’m about to make this cake but Im 3/4 cup short on gluten free flour!! Can I just use more of the oat flower?

  67. missy says

    Hi Dana,
    Under Instructions, you say: “But in general, use in place of all purpose or whole wheat flour in a 1:1 ratio.”

    But under Notes, you say: “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.”

    Since these are 2 different instructions, which is the correct one? Thanks!

  68. Cathy Talmadge says

    I have an allergy to nightshades (potatoes, tomatos, peppers and eggplant so do not want to use potato starch. Is there an alternative?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Subbing for half arrowroot and half tapioca would be ideal! But you could also try cornstarch.

  69. Mary says

    I cant do any rice but jasmine rice due to the lectin content so I make my own rice flour. Do you think jasmine rice flour would work for both the rices in this recipe? Thanks!

  70. Vicki says

    I’ve noticed that gluten free recipes do not brown if at all.
    Biscuits do not. They look the same as raw dough only they have baked.
    Is there any way around this?

  71. Megan says

    Is there another flour I could substitute for tapioca? That’s been shown to cause problems with a lot of gluten intolerant people because it so closely mimics regular gluten-based flour.

  72. AYushi says

    Hi Dana,
    Can I use all purpose flour instead of gluten free flour in your chocolate hazelnut cake recipe?
    I am not getting the gluten free flour anywhere near me.
    Please help.

  73. Tina says

    Hi! Im new to gluten free baking and I recently found out I should be avoiding white potato as I am apparently very reactive to it. Is there a substitute for potato flour? Would arrowroot work?

  74. Sasha says

    Hi, I’m have a lot of health issues right now and am not able to eat anything with gluten, potato or rice. A lot of gluten free products contain rice flour and potato starch, do you have any suggestions on how to make my own flour for baking? I’m having a rough time here… Thank you

  75. Rehman Ashraf says

    What we do if Xanthan Gum not available? It is possible to make gluten free flour without Xanthan Gum?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Annmarie! You might want to try using a mix of all the flours to replace the potato starch and that should work!

  76. Elizabeth says

    Hi! I cannot have brown rice flour. Is there any other flour you might recommend to try instead?
    Thank you!

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  78. Lisa Braun says

    Oh – I have so many limitations: low thyroid (means NO tapioca, bean/legume flours, flax, millet, almond, corn) AND a possible nightshade issues (means no potato starch).

    WHAT I CAN HAVE IS:
    GF Oat flour
    Quinoa Flour
    Brown Rice Flour (can use White rice, but prefer whole grain brown version)
    Coconut Flour
    Hazelnut Flour

    Any idea how to balance these to make a nice baking mix?

    Thanks so much!