DIY Gluten Free Flour Blend
Prep time
Total time
An easy, 4-ingredient gluten free flour blend to use in place of all purpose flour in most recipes.
Recipe type: Gluten Free
Cuisine: Gluten Free, Baking
Serves: 2 1/2 cups
  • 1 1/2 cups (240 g) brown rice flour
  • 1/2 cup (96 g) potato starch
  • 1/4 cup (40 g) white rice flour
  • 1/4 cup (30 g) tapioca flour
  • optional: 1 tsp xanthan gum (not necessary)
  1. Blend together and store in a secure container in a dry place (I prefer a large mason jar).
  2. 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.
  3. This blend has worked wonders in muffins, cakes, quick breads, gingerbread cookies, corn bread, waffles, crepes and many other recipes.
  4. 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 yields 2 ½ cups total, or 406 grams (~40 g per ¼ cup).
Nutrition Information
Serving size: 1/4 cup Calories: 156 Fat: .7g Carbohydrates: 34.7g Fiber: 1.3g Protein: 1.8g
Recipe by Minimalist Baker at