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

Can I substitute another kind of starch for the tapioca or potato starch?

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 can’t tolerate rice, can I use another flour?

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:

Gluten Free Crescent Rolls (dairy free option)

Gluten Free Sandwich Bread

Flaxseed Muffins

Gluten Free Muffins 5 Ways

Gluten Free Pumpkin Muffins with Streusel Topping

Mom's Chocolate Chip Pumpkin Bread

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Gluten Free Flour Mix

Yield: just under 3 cups

Prep Time: 5 minutes

Total Time: 5 minutes

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.

Nutrition Information:

Yield: 11 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 8mgCarbohydrates: 47gFiber: 3gSugar: 2gProtein: 4g

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Alene

Wednesday 15th of September 2021

And 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!

Friday 6th of August 2021

Will 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

Monday 9th of August 2021

Yep, that will work great!

Saturday 19th of June 2021

Hello. Is this flour mix good to make gluten free pancakes? Thank you.

Friday 25th of June 2021

Yes, this or Bob's Red Mill 1:1 work well for pancakes :)

Mari

Monday 8th of February 2021

Hi. 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?

Tuesday 9th of February 2021

So 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!

Kathy

Friday 29th of March 2019

I have a sensitivity to xanthan gum/any of the gums. Can I omit it or substitute with something else? Thanks so much!

Saturday 30th of March 2019

Hi Kathy! Do you normally use something else such as psyllium husk or flax?