Gluten Free Flour Mix

This is a simple, all-purpose, gluten free flour mix that is easy to make 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 mimicked that of wheat, and now I’m sharing it with you. This recipe works best for cakes, yeast or quick breads, and muffins. 

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.

Below you’ll find 3 different recipes which include the same ratio of ingredients, but the amount is tailored to how much you may need to make at the time, for your convenience. Use the same instructions for whatever size batch you decide to make.

A few recipes that work great with this gluten free flour mix:

Perfect Dinner Rolls

Mom’s Pumpkin Bread

Coca Cola Cupcakes

Bakery Muffins

Sandwich Bread

World’s Best Zucchini Bread


Gluten Free Flour Mix

*gluten-free *soy-free *oat-free *dairy-free *nut-free

Large Batch (Yields about 8 1/2 cups)


  1. 1 1/2 cups white rice flour
  2. 3 cups brown rice flour, sorghum flour, or a combination of the two (I usually use half and half)
  3.  2 cups potato starch
  4.  2 cups tapioca starch
  5.  2 T xanthan or guar gum


  1. 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 or guar gum per cup of flour.
  2. Store in an airtight container in a cool location (does not require refrigeration)
  3. This recipe usually lasts about a month if used for all our baking needs.

Small Batch (Yields just under 3 cups)


  1. 1/2 cup white rice flour
  2. 1 cup brown rice flour, sorghum flour, or a combination of the two (I usually use half and half)
  3.  2/3 cups potato starch
  4.  2/3 cups tapioca starch
  5.  2 tsp xanthan or guar gum

Extra Small Batch (Yields almost 1 1/2 cups)


  1. 1/4 cup white rice flour
  2. 1/2 cup brown rice flour, sorghum flour, or a combination of the two (I usually use half and half)
  3.  1/3 cup potato starch
  4.  1/3 cup tapioca starch
  5.  1 tsp xanthan or guar gum

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  • Reply
    Amanda Priano
    July 28, 2015 at 10:31 pm

    I’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?

    • Reply
      July 28, 2015 at 10:59 pm

      Yes, 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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  • Reply
    April 6, 2016 at 1:09 pm

    HI, 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

    • Reply
      April 6, 2016 at 8:27 pm

      Hi 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!

  • Reply
    June 4, 2016 at 12:39 pm

    Hi, I can not digest potato products. Do you think this recipe will work if I omit the potato starch & just use tapioca starch?

    • Reply
      June 4, 2016 at 2:31 pm

      Hi 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.

  • Reply
    September 13, 2016 at 9:47 pm

    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!

    • Reply
      Lisa B Foster
      April 15, 2020 at 5:10 pm

      You can google conversions from cup to grams. 1 cup flour = 125 grams.

  • Reply
    Farzana Firoz
    October 11, 2016 at 8:07 pm

    Looks yum but so much starch dam!!

    • Reply
      October 11, 2016 at 8:51 pm

      Most 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.

  • Reply
    December 28, 2016 at 9:18 am

    Hey thanks for the Bread..So can I use Better Batter for all my flour and omit Xanthin gum?

    • Reply
      December 28, 2016 at 9:29 am

      You sure can! Hope you enjoy it ?

  • Reply
    February 11, 2018 at 2:18 pm

    Can 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.

    • Reply
      February 12, 2018 at 6:51 am

      Hi Holly! I haven’t tried using arrowroot, but you’re welcome to try! Let me know 🙂 -Celeste

  • Reply
    February 14, 2018 at 4:17 pm

    Do you know what the grams/ounces per cup of your flour blend?

    • Reply
      February 14, 2018 at 4:25 pm

      I’m sorry Donna, I don’t. I do stir the flour before measuring, scoop with a spoon, and level.

      • Reply
        February 14, 2018 at 4:35 pm

        Okay thanks!! I can probably use my very poor math skills and figure it out OR probably just use your method!!! LOL

        • Reply

          February 15, 2018 at 2:16 pm

          I 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 pm

            Their 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!!

    • Reply
      Lisa B Foster
      April 15, 2020 at 5:11 pm

      You can google conversions for cup to gram. 1 cup flour = 125 grams.

  • Reply
    Tóth Zsoltné
    July 10, 2018 at 10:20 pm

    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.

  • Reply
    August 25, 2018 at 3:07 pm

    What could I substitute for Tapioca Starch. I am allergic to tapioca.

    • Reply
      August 28, 2018 at 11:26 am

      Hi Lacey, great question! You can substitute Arrowroot starch instead 🙂

  • Reply
    January 7, 2019 at 7:19 pm

    Is tapioca flour the same as tapioca starch?

    • Reply
      January 7, 2019 at 9:01 pm

      Great question Mechelle, yes they are the same. Happy baking! -Celeste

  • Reply
    Leanne Fox
    February 28, 2019 at 8:42 pm

    Can I substitute arrowroot for potato starch? I’m allergic to potatoes

    • Reply
      March 1, 2019 at 4:49 pm

      Yes you can 🙂

  • Reply
    March 29, 2019 at 1:20 pm

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

    • Reply
      March 30, 2019 at 7:11 pm

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

    Leave a Reply

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