DIY Gluten-Free Flour Blend
An easy, 4-ingredient gluten-free flour blend to use in place of all purpose flour in most recipes.
Servings 10 (1/4-cup servings)
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.
*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 //
Jo says
Don’t confuse starch with flours when baking. Tapioca flour is not actually a flour it is a starch. Flour is the whole plant, grain, nut, seed, etc ground into a flour and starches are the starches extracted from the plant, etc. Tapioca is the starch extracted from Cassava. You can purchase cassava flour made from the whole rhizome. Cassava flour is an excellent flour to use and you’re not cooking with only starch when you use cassava flour.
Hi, thank you for sharing! We used Bob’s Red Mill brand, which is labeled as tapioca flour (with a note below that saying it’s also called tapioca starch). But we agree that’s kind of confusing since not all starch and flour versions are the same (such as potato starch and potato flour). We find cassava flour is a lot more absorbent than tapioca flour, so just something to keep in mind if swapping it out!
CS says
I see that you have had a lot of questions about substitutions, and dislike that I am asking you another… but I am allergic to potatoes, sorghum and corn…do you think that sweet rice flour might be a good substitute? Thanks!
Always happy to answer questions! That’s definitely a tough combo to avoid and still achieve a light and fluffy result. Sweet rice flour is more crumbly than potato starch. Maybe some sweet rice flour + more tapioca starch? It won’t be quite the same, but could work for some things!
Jo says
Try cassava flour. Millet flour, gluten free oat flour, fine almond flour. Millet flour can be bitter and dry as it’s usually made from unhulled millet but if you have a high powered blender you can blend hulled millet grain to produce a flour. This is my preferred method as it creates a lovely fluffy result in baking. It does require more water/liquid and a lower setting and longer cook time. If you cook the millet high and fast it dries and cracks.
Maggie says
We have an intolerance to tapioca which causes major gut bloating, naturally this rules out many gf recipes. Do you have a suggestion on a substitute?
Hi Maggie, can you have arrowroot starch? We think it would work well in most cases!
Maggie says
Awesome thanks
Sonia says
Hi, I have used your gf flour blend and love it! Now I need a gluten free selfraising flour for a specific recipe, can you help? Thank you!
Hi Sonia, we’re so glad you’re enjoying our GF blend! We haven’t experimented with a gluten-free self-raising flour, so we’re not sure. You could likely add baking powder + salt for a similar effect. We’d suggest Googling what ratio is typically used and trying that!
Lyn Park says
Can I use real eggs to sub for “to make flax eggs” ingerediencw? If so, how many? Also, can I use coconut flower in place of another flour in the “blend” (don’t have almond nor brown rice) (Do have GF all purpose and potato and cocoanut)? Please advise, would like to make fit my b-day today.
Hi Lyn, Happy birthday! We hope you have a wonderful day! Did you mean to comment on a specific recipe? We may be able to offer more specific support if you can share which recipe. In general, chicken eggs will work for flax eggs. Use 1 chicken egg to replace 1 Tbsp flaxseed meal + 2 1/2 Tbsp water. Gluten-free flours are tricky! It’s best to use the specific flours recommended in each recipe. Coconut flour is going to be much more absorbent than almond flour or brown rice flour and will typically produce a more gritty and dense result. Hope that helps!
CC says
I’m not GF but have made this over the years and used it in vegan waffles, muffins, madeleines and other quick breads with great success. I blend my own rice flours in the Vitamix grain attachment, and use brown jasmine, which adds a subtle but nice flavor. Potato and tapioca starch are cheap if you have a good Asian grocer nearby.
Amazing! We’re so glad you enjoy this recipe, CC. Thank you for the lovely review and for sharing your method! xo
Chrissie Alexander says
I haven’t got brown rice flour, but I have besan or coconut and wondered if they would work.
Thanks
Hi Chrissie, we wouldn’t recommend using either of those, unfortunately. They are much more dense and have a strong flavor. Check out our Guide to Gluten-Free Flours for other options!
Dipti says
Hi I loved the way you have explained the process. Thanks. I have a question. Can I substitute equal amount of sorghum flour in place of brown rice flour ? Or would you suggest another kind of flour?
Hi Dipti, sorghum flour would work well in terms of flavor, but it’s more crumbly. You could experiment with a blend of buckwheat/sorghum/oat flours. It may not turn out quite the same as with brown rice flour, but could work in some recipes that are more forgiving (such as cookies). Our guide to gluten-free flours might also be helpful.
M says
Hi,
Can I substitute Psyllium Husk for Xanthan gum? Also, can I use more potato starch instead of tapioca flour?
Hi, that could work in some recipes, but results will vary! Psyllium husk and xanthan gum have some similarities, but psyllium is a little more bouncy and better for breads. Xanthan gum is better for cakes and cookies. Potato starch adds a light fluffiness, while tapioca is better for binding/strechiness. Hope that helps!
M says
Hi, I used Arrowroot Flour instead of Tapioca Flour and Psyllium Husk Powder instead of Xanthan Gum. It worked well!
Great! Thank you for sharing your experience!
susan says
hi. can I replace the brown rice flour with all white rice flour or anything else such as cassava, arrowroot, quinoa, corn, coconut or flour ?
Hi Susan, Unfortunately white rice flour and brown rice flour act much differently, so we wouldn’t recommend that. You could experiment with a blend of buckwheat/sorghum/oat/quinoa/cassava flours. It may not turn out quite the same as with brown rice flour, but could work in some recipes that are more forgiving (such as cookies). Our guide to gluten-free flours might also be helpful.
Gretha says
Would it be ok to substitute white rice flour for the brown? It’s sometimes difficult to find brown rice flour where I am *Sweden.
I am a real fan of your recipes, but want to experiment more with gf baking.
Gretha
We’re so glad you enjoy our recipes, Gretha! Unfortunately white and brown rice flour act much differently, so we wouldn’t recommend subbing it 1-1. You could possibly look into ways to make homemade brown rice flour from brown rice. Or perhaps try a blend of buckwheat/sorghum/oat flours (though it won’t be quite the same as brown rice flour). Our guide to gluten-free flours might also be helpful.
Anette St says
Hi,
Urtekram has “fullkornrismjöl” that I use. You can ask both ICA or Coop to get if they don’t have it in stock. Or order online from a pharmacy like Apotea who has a quick delivery.
Anette from Sweden
Kit says
I followed the blender recipe exactly and followed a recipe for vegan cesnica on YouTube. The dough made with the blend does not hold together at all unfortunately and was very gritty even after sitting in the fridge over night. Not sure whether to risk making anything with the remaining 800 g I made up 😔
We’re so sorry it didn’t work out well, Kit. That recipe may rely heavily on eggs to help out with the texture. Vegan + GF baking can be tricky, especially with yeasted items. We have many recipes on the site that work beautifully with this blend and it’s especially promising in cookies. For best results, we’d suggest trying this flour blend in one of the recipes mentioned in the post or on our site. We hope that helps!
Haydee Muir says
Just a thought, some rice flours are not ground as finely as others, perhaps you could try puting it into a kitchen whizz or coffee grinder to get it finer that what it currently is. That would solve the gritty texture. I would probably not use it for bread. You need a recipe that has psylium husk for that. If baking a cake, perhaps let the mixture sit for 20 mins before baking. Make sure the cake has enough eggs for binding, and/or play with the flour ratio. Tapioca flour is good for binding, so you could easily double or triple that, and decrease the rice flour, rice flour on it’s own, typically gives a crumbly result.
Yola says
Hi, I’m in Australia, what would your measurements be for making flour with Australian measures.
Thanks, yola
Hi Yola, we believe the metric system is used in Australia? If so, you can click “metric” beneath the ingredients header and it will give you the weight measurements. Hope that helps!
Fran Potvin-Schafer says
Thanks for all the wonderful GF recipes! I am a big fan of your blog. I wonder what flour you would recommend as a substitute for the potato flour (nightshades and I have a tricky relationship!) in the all purpose flour mix?
Thank you,
Fran
Hi Fran, thank you for your kind words! Ah, that’s tricky as potato starch really is key for a light and fluffy result in gluten-free baking. The next best option would be cornstarch, but it’s more drying. Tapioca and arrowroot starch can makes things gummy, but maybe using mostly cornstarch and some arrowroot or tapioca would be okay?
LizTD says
This worked very well as a substitute for cake flour. A favorite Cooks Illustrated white cake recipe that had failed with other GF flour blends turned out pretty well with this. Next time I think a few sifts before I mix will create a perfect bake!
Amazing! We’re so glad to hear it, Liz. Thank you for sharing! xo
Amanda Bidwell says
Thank you for sharing your talent. I’ve followed you for years and will continue.
Thank you so much for your kind words and support, Amanda! xoxo
Lori says
Dana, is there a sub for tapioca, I have a client who can’t have tapioca and it is in every single flour sub!
Hi Lori, we haven’t experimented with substitutions for tapioca starch in this specific recipe so we can’t guarantee the result, but it’s possible arrowroot starch would be an okay sub. You may also want to check out this post: https://minimalistbaker.com/guide-to-gluten-free-flours/. Hope that helps!
Lori says
Thanks! I will play around with it.
MojoMama says
@Lori please let me know what worked. I too have a problem with tapioca.
Lori says
I will.. just got all the stuff I needed
Lori says
I just made this flour blend with arrowroot instead of tapioca in the same amount.. It worked perfectly!!!
LadyVan says
Can a prepackaged, all purpose gluten-free flour work, like Cup 4 Cup, Namaste, etc.?
Hi! It looks like you commented on our DIY GF Blend, so we’re not sure which recipe you’re wanting to use it in! It will vary depending on the blend and how forgiving the recipe is in terms of texture. For best results, we’d recommend using a blend that has more whole grain flours (like brown rice) vs. being super high in starches. Hope that helps!
Rachel says
I’ve used this recipe so many times, it’s great every time! I recently subbed equal parts millet flour for brown rice flour when making the MB gluten free waffle recipe and it worked perfectly. Thank you!
Amazing! We’re so glad you enjoy the recipe, Rachel. Great to know millet flour works! Would you mind sharing what brand you used? We’ve had trouble finding a millet flour that isn’t bitter.
Melissa says
Which brands of these flours do you recommend? I’ve heard bobs red mill isn’t great but not sure which are good
Hi Melissa, we don’t have specific brands we prefer for these flours, but often get Bob’s Red Mill! Different brands may vary slightly in absorbency based on how finely they are ground, but we haven’t found it makes a huge difference.
Melanie says
How can I substitute the tapioca flour? We have a latex allergy and have been told no tapioca. Thank you!
Hi Melanie, We haven’t experimented with any substitutions for the tapioca starch so we cannot guarantee results, but it’s possible arrowroot starch might work. Let us know how it goes if you give it a try!
Angel says
Is there a substitute for Tapioca starch? I have a sensitivity to it.
Hi Angel, We haven’t experimented with any substitutions for the tapioca starch so we cannot guarantee results, but it’s possible that arrowroot starch might work. Let us know how it goes if you give it a try!
Terra says
My family has latex allergies and cannot use tapioca/cassava starch. Arrowroot starch is the best substitution! Good luck.
Michele Duncanson says
Can I substitute something for the potato starch? Potatoes are are one of my many intolerant ingredients. Thanks!
Hi Michele, we find potato starch is key in gluten-free baking for the light and fluffy texture. The next best option is corn starch!
Alexandra says
Hi, how can I incorporate blanched almond flour to your GF flour blend? I want to do a blend that includes all your ingredients plus almond flour but don’t know how to adjust the current measurements. Thank you.
Hi Alexandra, We find almond flour isn’t a great fit for an all-purpose GF blend because the desired amount will depend on what type of recipe you’re making and the desired texture. It’s less absorbent than most grain-based flours, so if you do want to try it, we’d suggest using more of it than you would of the other flours.
Rebeca Lopez says
Thank you so much for your recipes, they are so delicious! I’ve currently developed a grain allergy and I’m also fully plant-based and gluten-free. This makes it very difficult to find a cake blend that I can eat. Any suggestions on gluten free, grain free, plant-based cake flours? I appreciate your help!
Hi Rebeca, you could maybe try a combination of cassava flour, arrowroot starch, and coconut flour. Just know it will be more absorbent! Hope that helps!
Wendy Martin says
Can I use an egg in the blueberry gluten-free scones as I am not Vegan? If so how many?
Hi Wendy, adding 1 egg would probably work well. Hope this helps!
Debbie Ryan says
Hello, About the 30 minute chocolate donuts—do you think that they would freeze nicely?
Yes, they should freeze well! Enjoy :)
Debby says
I love your recipes! They have become my favorite goto’s as I develop my vegan repertoire. Could you please suggest an alternative for potato starch in this gluten free flour blend? I don’t eat potatoes because of my arthritis.
Hi Debby, unfortunately potato starch is key in gluten-free baking for getting a light, fluffy result. The closest alternative would be corn starch, or perhaps half arrowroot, half tapioca, but it will likely be more dense!
Stephanie says
Hi!
If I don’t have all of the ingredients (some I can’t find in my country or are very expensive), but I have some other flours like rice flour, almond flour, potato starch, oat flour and quinoa flour. How would you blend it? I mean the measurements of each?
Hi Stephanie, we’d suggest looking through the comments to see what swaps others have tried!
Julie Frey says
I only have hopefully two questions 1 can you use it for homemade pasta noodles and can you make the flour in bulk like 2 pounds of flour instead of a little jar full
Hi Julie, 1) we’re not sure if this blend would work in homemade pasta (it would likely depend on the recipe), but we have a GF pasta recipe here and 2) Yes, you can definitely make a larger batch!
Chris says
How long does this blend last in the airtight container?
Hi Chris, it will depend on the temperature and humidity of where it’s stored, but in a cool, dry place, it should keep for a few months. Hope that helps!
Kinga Kaminska says
Hi there, is there anything I can use as a substitute for the potato starch?
Hi Kinga, the potato starch is an important component of the flour blend for fluffiness and structure, we haven’t tried the blend without potato starch but other readers have used sorghum instead and reported success. Let us know if you try any subs!
Jackie says
I just love your recipes!
My husband has recently been diagnosed as having gluten, dairy, and nightshade sensitivities.
* Is there any way that your Gluten Free Flour Blend can be made with a nightshade-free substitute for the potato starch and what would that substitute be?
Thank you
Jackie
Hi Jackie, unfortunately potato starch is key in gluten-free baking for getting a light, fluffy result. The closest alternative would be corn starch, or perhaps half arrowroot, half tapioca, but it will likely be more dense.
Margie says
I am looking for a gluten free pie crust. All the flours I have tried work wonders for everything but pie crust.
Hi Margie, we have an awesome gluten-free pie crust recipe here. Hope that helps!
Rita says
Hi! Thanks for this receipe and greatings from Italy! I was about to buy the ingredients but I have a doubt. in the writen receipe is written “1/4 cup tapioca FLOUR”. In the video, instead, it you mention “tapioca STARCH”. It ia tapuoca flour or starch? Thanks a lot!!!
Hi Rita, tapioca starch and tapioca flour are the same thing =) Hope you love it!
Vivian says
Hi, I recently left a question and it was answered but I can’t find it on the page anymore. I accidentally asked the wrong question, but what I meant to ask was if the white rice flour can be replaced with extra brown rice flour or can be substituted for sorghum, oat, etc. ?
Hi Vivian, brown rice flour + more potato starch might work in place of white rice flour. Or a lighter flour such as sweet sorghum flour. We haven’t tested it and can’t guarantee results, but let us know if you try it!
Vivian Gallego says
Can I substitute white rice flour for brown rice flour? It’s all I have on hand at the moment.
Hi Vivian it does need to be brown rice flour which provides more structure than white rice flour. You could try some millet, oat, or sorghum flour instead, although we haven’t tested it that way! Hope that helps!
Brenda Grace says
I react to tapioca just like gluten, can you suggest a substitute for this part of the recipe? Thanks
Hi Brenda! We haven’t experimented with any substitutions for the tapioca starch so we cannot guarantee results, but it’s possible that arrowroot starch might work. Let us know how it goes if you give it a try!
Brenda Grace says
Thankyou I’m guessing 1 for 1 – what does tapioca actually do to tell me if the substitute has worked. Is it texture, binding ?
Hi Brenda, it provides binding and lightness. You might also find this guide helpful!
Brenda Grace says
Thankyou – super impressed with your help!
xo!
Lacey says
Hi! I will be using this in a birthday cake recipe that calls for 2 1/4 cups of gluten free 1 for 1 flour (think she recommended Bob’s Red Mill brand). Should I add any additional xanthan gum on top of the 1 tsp you have as optional in this recipe? The cake recipe also calls for 1/4 C corn starch. Just wondering your thoughts if there’s anything else I should tweak to get the best possible outcome. Thank you!
Hi Lacey, our homemade blend is similar to Bob’s Red Mill 1-1 Baking Flour, so it should work without modification. We’d recommend using just 1 tsp xanthan gum. Let us know how it goes!
Amanda says
Hey! Is there something that can be substituted for the potato starch? I have a nightshade sensitivity. Thanks!!
Hi Amanda, unfortunately the potato starch is helpful for the right balance of fluffiness and structure. We haven’t experimented with any substitutions so we cannot guarantee results, but some options to try could be cornstarch or cassava flour. Let us know how it goes!
Amanda says
Thank you so much for that suggestion! I will try the cassava flour and let you know how it goes! :)
Jo-Anne says
Hi Amanda, I substitute sweet rice flour and it works great! I don’t like the result using cornstarch or arrowroot. It tastes too starchy and the consistency of the baked good is affected. That is my experience.
Amanda says
Thank you, I appreciate that! I was thinking of using cassava flour and seeing how that goes…when I do, I’ll let y’all know!
Leonard Salazar says
I have a young son that allergic to wheat but is also on the heavier side. I’m searching for a “healthier” GF Flour Mix, something that doesn’t include rice flours. I’ve researched sorghum and light buckwheat along with arrowroot starch and xanthan gum. Has anyone messed around with these? Thank you.
Jasmine says
Hi, wud it be okay to add quinoa flour or buckwheat flour to this GF blend mix. If yes how many grams wud u recommend.
Hi Jasmine! We haven’t tried this blend with either of those flours so we cannot guarantee results. You could try swapping them 1:1 for one or two of the flours as an experiment? Hope this helps!
Lorraine says
Hi, I too am looking for a gluten free recipe blend without any rice flours. If you have any luck finding one, can you share? I have may intolerances and get very discouraged trying new recipes and substituting on my own. Thank you!
Lorraine
Maria GR says
Hello, I wan’t to do a gluten free blend with more value in protein and fiber, to bake Healthy cookies, what type of flour would you recommended?
Hi Maria, we often use this GF blend in recipes along with almond flour, which has more protein and fiber. The ratio of flours will depend on what you’re making, but we find this combination usually creates a great texture. Hope that helps!
Cheryl says
hello! i’m just wondering if oat flour can be used in the flour blend? if so, what should the adjustments/ proportion be? if not, why not?
thanks!
Hi Cheryl! We haven’t tried this with oat flour so we cannot guarantee results, but it’s possible that some oat flour could work in place of the white rice flour and/or some of the tapioca starch, but we would recommend leaving the brown rice flour and potato starch for best results. Let us know how it goes!