Gluten Free Flour Mix

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.


  • 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


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.

  1. Measure all ingredients into a large bowl.
  2. Whisk thoroughly.


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!


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Gluten Free Flour Mix

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.


  • 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


  1. Whisk all ingredients together (by hand or with your KitchenAid whisk attachment) and store in an airtight container.
  2. 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.
  3. Store in an airtight container in a cool location (does not require refrigeration). Use within 1 month.
  4. This blend works best for yeast breads/rolls and quick breads/muffins. It is not recommended for cookies.


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.

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

Did you make this recipe?

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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?

  • Reply
    February 8, 2021 at 7:15 am

    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?

    • Reply
      February 9, 2021 at 3:26 pm

      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!

  • Reply
    June 19, 2021 at 4:07 pm

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

    • Reply
      June 25, 2021 at 2:08 pm

      Yes, this or Bob’s Red Mill 1:1 work well for pancakes 🙂

  • Reply
    August 6, 2021 at 1:46 pm

    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!

    • Reply
      August 9, 2021 at 3:25 pm

      Yep, that will work great!

  • Reply
    September 15, 2021 at 10:15 am

    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!

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