Best 1:1 Gluten-Free Flour Blend (Our Secret Recipe!)
Our SECRET formula for the BEST gluten-free flour blend. An effective 1:1 replacement for all-purpose flour for cookies, pie crust, cakes, muffins, and MORE!
Add all ingredients to a large mixing bowl and whisk to combine.
Transfer to a glass jar with a tight-fitting lid (or other sealable container) and store in a cool, dry place for up to 3-6 months. Alternatively, store in the refrigerator or freezer to preserve freshness and keep for longer, up to 1 year.
*Different brands of flours vary in their ability to absorb liquid, depending on grinding method, how finely they are ground, etc. For this recipe, we used Arrowhead Mills Brown Rice Flour and Otto's Cassava Flour, and the remaining ingredients were Bob’s Red Mill. Slight variation may occur when using other brands but shouldn’t make a huge difference, and you can adjust as needed (see the next note). *If you’re finding your GF blend is less absorbent than all-purpose flour (baked goods are too wet or dense or cookies spread too much), try adding a little more (~1-2 Tbsp) brown rice flour or cassava flour. If you’re finding your blend is more absorbent than all-purpose flour (baked goods are too dry or brittle), add slightly less brown rice flour or cassava flour the next time you make it. *We used the "scoop and level" method to measure the flours. You can also use a scale and measure in grams. Click “Metric” under the Ingredients header above to see the weight measurements. *Nutrition information is a rough estimate.