Looking for a homemade, all-purpose gluten free flour mix? Look no further! This recipe has been specially formulated for yeast breads/rolls, muffins, and quick breads.
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Updated 12.28.2020
This is a simple, all-purpose, gluten free flour mix that is easy to make and yields a great taste and texture when converting your favorite recipes to gluten free.
I spent several years developing a flour mix that would have some whole grains and also lend a soft, non-gritty, and light texture that mimicks that of wheat, and now I’m sharing it with you!
This recipe works best for cakes, yeast breads/rolls, quick breads, cakes, and muffins. I don’t recommend this blend for cookies, but my friend Brianna from Flippin’ Delicious has a great flour blend and cookbook for that!
If you would rather buy a pre-made gluten free flour blend, there are some great ones! Here is a list of my favorite store-bought gluten free flour blends and which recipes they work well with.
This recipe can easily be doubled or tripled if you would like to make enough flour to keep on hand. Just use it within about a month so it stays fresh.
There is no need to refrigerate your flour, just store it in an airtight container in your pantry or a kitchen cupboard. If you do choose to keep it in the fridge, be sure to remove it before hand and let it get to room temp before using it in a recipe.
WHAT INGREDIENTS DO I NEED TO MAKE GLUTEN FREE FLOUR MIX?
- white rice flour
- brown rice flour or sorghum flour, or a combination of both
- tapioca starch or tapioca flour, they are the same thing
- potato starch not potato flour, they are very different!
- xanthan gum
HOW DO YOU MAKE GLUTEN FREE FLOUR MIX?
It’s easy! When making this or any other recipe, always measure by stirring the flour (or starch), spooning into a measuring cup, then leveling off with the flat side of a knife.
- Measure all ingredients into a large bowl.
- Whisk thoroughly.
FREQUENTLY ASKED QUESTIONS
Yes. This recipe was formulated using tapioca and potato starch and will yield the best results with those, but you can sub arrowroot starch or corn starch if needed.
I have successfully subbed sorghum flour for the brown rice flour, but haven’t ever tried subbing for the white flour as well. If you try it, please come back and comment to help others out!
RECIPES THAT WORK WELL WITH THIS GLUTEN FREE FLOUR MIX:
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Gluten Free Flour Mix
This gluten free flour mix is made with a blend of rice flours + starches and xanthan gum. It works best for yeast breads/rolls and quick breads/muffins, but is not recommended for cookies.
Ingredients
- 1/2 cup white rice flour
- 1 cup brown rice flour, sorghum flour, or a combination of the two (I usually use half and half)
- 2/3 cups potato starch
- 2/3 cups tapioca starch
- 2 tsp xanthan or guar gum
Instructions
- Whisk all ingredients together (by hand or with your KitchenAid whisk attachment) and store in an airtight container.
- Use cup-for-cup to replace wheat flour. If you are using this flour to make yeast products, add an additional 1/2 tsp xanthan gum per cup of flour.
- Store in an airtight container in a cool location (does not require refrigeration). Use within 1 month.
- This blend works best for yeast breads/rolls and quick breads/muffins. It is not recommended for cookies.
Notes
Best for yeast breads/rolls and muffins/quick breads. Not recommended for cookies.
If you can't tolerate potato or tapioca starch, you may substitute arrowroot or cornstarch.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Bob's Red Mill Organic White Rice Flour, 24 Ounce -
Made in USA Xanthan Gum (8 oz), Premium Quality, Food Grade Thickener, Non GMO, Gluten Free, Use in Cooking, Baking, Sauces, Soups and more. Suitable for Vegetarian, Kosher & Halal. Use for Keto Diet -
Anthony's Organic Potato Starch, Unmodified, 2 lb, Gluten Free & Non GMO, Resistant Starch -
Anthony's Organic Tapioca Flour Starch, 5lbs, Gluten Free & Non GMO -
Anthony's Brown Rice Flour, 5 lb, Batch Tested and Verified Gluten Free, Product of USA -
Anthony's Arrowroot Flour, 2.5 lb, Batch Tested Gluten Free, Non GMO
Nutrition Information:
Yield: 11 Serving Size: 1Amount Per Serving: Calories: 213Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 8mgCarbohydrates: 47gFiber: 3gSugar: 2gProtein: 4g
51 Comments
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November 23, 2020 at 2:35 pmgetting a 404 page not found error
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Amanda Priano
July 28, 2015 at 10:31 pmI’m a little confused. For your recipe to make 8 and 1/2 cups flour it says to add 1/2 tsp xanthan per pound of flour if using yeast. So do I just make the recipe as is then if I make a recipe with yeast I add the extra xanthan? But if a recipe doesn’t use yeast I use as is? Do you how many pounds the 8 and 1/2 cup recipe makes?
LifeAfterWheat
July 28, 2015 at 10:59 pmYes, you can use cup for cup except for yeast recipes, which you would add 1/2 tsp xanthan per cup of flour called for in the recipe. This helps the dough hold together which prevents crumbling and helps the product rise.
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December 24, 2015 at 12:32 am[…] free after her husband’s food allergy diagnosis in 2012. Since then, she has developed a gluten free flour mix that holds up cup for cup in almost any […]
Aliz
April 6, 2016 at 1:09 pmHI, I have an intolerance to heavily processed starches, could i replace starch in your mix with eggs? dairy? or another type of flour like flaxseed or chickpea? (garbanzo bean?) Thanks
thereislifeafterwheat@gmail.com
April 6, 2016 at 8:27 pmHi Aliz! If you can tolerate arrowroot you can try subbing that. Otherwise, I would recommend finding another whole grain blend to better suit your needs because this one relies on the starch for lift and texture. Best of luck!
Christine
June 4, 2016 at 12:39 pmHi, I can not digest potato products. Do you think this recipe will work if I omit the potato starch & just use tapioca starch?
Thanks!
thereislifeafterwheat@gmail.com
June 4, 2016 at 2:31 pmHi christine! If you can tolerate arrowroot starch I would suggest trying that instead, gluten free products generally do better with a combination of flours/starches. In a pinch you could try the tapioca instead though.
Namrata
September 13, 2016 at 9:47 pmHello!
Can you please help me with the weight conversion of the flours in grams ?
I came across your sandwich bread recipe and excited to bake it today.
Thank you!
Lisa B Foster
April 15, 2020 at 5:10 pmYou can google conversions from cup to grams. 1 cup flour = 125 grams.
Farzana Firoz
October 11, 2016 at 8:07 pmLooks yum but so much starch dam!!
thereislifeafterwheat@gmail.com
October 11, 2016 at 8:51 pmMost gluten free flour blends contain about that ratio, it’s needed to get the proper texture and rise. If you’re looking for a blend that doesn’t contain starch, Vivian’s Live Again brand sells a product by Tree Street Grains. It’s a 9 grain blend that doesn’t contain any starches and has higher nutritional value.
Chrisitne
December 28, 2016 at 9:18 amHey thanks for the Bread..So can I use Better Batter for all my flour and omit Xanthin gum?
thereislifeafterwheat@gmail.com
December 28, 2016 at 9:29 amYou sure can! Hope you enjoy it ?
Holly
February 11, 2018 at 2:18 pmCan I use arrowroot in place of tapioca? I have arrowroot in my cupboard. :). Thanks!! Can’t wait to try this for my gluten free friend.
thereislifeafterwheat@gmail.com
February 12, 2018 at 6:51 amHi Holly! I haven’t tried using arrowroot, but you’re welcome to try! Let me know 🙂 -Celeste
Donna
February 14, 2018 at 4:17 pmDo you know what the grams/ounces per cup of your flour blend?
thereislifeafterwheat@gmail.com
February 14, 2018 at 4:25 pmI’m sorry Donna, I don’t. I do stir the flour before measuring, scoop with a spoon, and level.
Donna
February 14, 2018 at 4:35 pmOkay thanks!! I can probably use my very poor math skills and figure it out OR probably just use your method!!! LOL
thereislifeafterwheat@gmail.com
February 15, 2018 at 2:16 pmI don’t have that level of math skills either 😉 I hope it works out for you Donna, I’ll have to add the conversion to my list of things to do! -Celeste
Donna
February 27, 2018 at 9:11 pmTheir very BEST GF BREAD I have ever had!! I used your 3 cup blend and didn’t weigh anything!! Taste, texture, everything is the closest to wheat bread that there is!!
Lisa B Foster
April 15, 2020 at 5:11 pmYou can google conversions for cup to gram. 1 cup flour = 125 grams.
Tóth Zsoltné
July 10, 2018 at 10:20 pmHello!
I really like your blog, very good recipes. I really want to make the flour mixture, I’ve got everything.
I live in Hungary (Central Europe), so I do not know exactly how many mls the cup and spoon volume.
cup =? ml
T =? ml
Tsp =? ml
Thanks for your help.
I’m sorry, I wrote a translator because I can not speak English. Have a nice day.
Emmo.
Lacey
August 25, 2018 at 3:07 pmWhat could I substitute for Tapioca Starch. I am allergic to tapioca.
thereislifeafterwheat@gmail.com
August 28, 2018 at 11:26 amHi Lacey, great question! You can substitute Arrowroot starch instead 🙂
Mechelle
January 7, 2019 at 7:19 pmIs tapioca flour the same as tapioca starch?
thereislifeafterwheat@gmail.com
January 7, 2019 at 9:01 pmGreat question Mechelle, yes they are the same. Happy baking! -Celeste
Leanne Fox
February 28, 2019 at 8:42 pmCan I substitute arrowroot for potato starch? I’m allergic to potatoes
thereislifeafterwheat@gmail.com
March 1, 2019 at 4:49 pmYes you can 🙂
Kathy
March 29, 2019 at 1:20 pmI have a sensitivity to xanthan gum/any of the gums. Can I omit it or substitute with something else? Thanks so much!
thereislifeafterwheat@gmail.com
March 30, 2019 at 7:11 pmHi Kathy! Do you normally use something else such as psyllium husk or flax?
Mari
February 8, 2021 at 7:15 amHi. This is a great flour mix I use it all the time. Thank you.
There used to be recipe for 3 different size batches. Has it been taken down?
thereislifeafterwheat@gmail.com
February 9, 2021 at 3:26 pmSo glad you like it! I did remove the different variations in an attempt to streamline the post and make it more user friendly. Feel free to double or triple as needed!
C
June 19, 2021 at 4:07 pmHello. Is this flour mix good to make gluten free pancakes? Thank you.
thereislifeafterwheat@gmail.com
June 25, 2021 at 2:08 pmYes, this or Bob’s Red Mill 1:1 work well for pancakes 🙂
Alene
August 6, 2021 at 1:46 pmWill finely ground white rice flour and the same of brown rice flour work in this recipe? I find regular white rice and brown rice flour terribly gritty and that doesn’t happen when they’re finely ground, the Authentic Flours brand. I hope I didn’t already ask you this.. Thank you!
thereislifeafterwheat@gmail.com
August 9, 2021 at 3:25 pmYep, that will work great!
Alene
September 15, 2021 at 10:15 amAnd now I can’t eat any rice flour at all anymore. Any rice. I have found two rice free blends that I am going to try out. I will compare them to yours, changing the rice flours, and using sorghum and something else. Not sure what yet. But then it’s not your blend! There are not a lot of recipes using the two commercial blends. I tried one and wasn’t thrilled. Sort of a dry cake and not a tender crumb at all. I guess I’m going to have to waste a bunch of tryouts, like you probably do when you create recipes. I’ve already thrown out one cake. I will take any suggestions you can offer. Thanks!