Flour Mix

Gluten Free Flour Mix

All Purpose Gluten Free Flour

This is a simple, all-purpose 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. 

I keep GF Jules flour in the pantry for sauces and gravies (check out this great Macaroni and Cheese recipe!) and Gluten Free Mama’s Almond Blend is always my go-to for cookies/bars, or those times (which are becoming more frequent) when I just haven’t had time to whip up a batch of homemade flour mix.

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 flour:

Perfect Dinner Rolls

Mom’s Pumpkin Bread

Coca Cola Cupcakes

Bakery Muffins

Sandwich Bread

World’s Best Zucchini Bread

Cup for Cup Flour Mix

ThereIsLifeAfterWheat.com

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

Large Batch (Yields about 8 1/2 cups)

Ingredients

  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

Instructions:

  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)

Ingredients

  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)

Ingredients

  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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25 Comments

  • Reply
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    October 13, 2014 at 10:43 pm

    […] flour mix works sooo well for cakes that I highly recommend […]

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    October 14, 2014 at 3:54 pm

    […] ps my flour mix works wonderfully in this recipe, go check it out! […]

  • Reply
    Mom’s Chocolate Chip Pumpkin Bread | ThereIsLifeAfterWheat
    October 19, 2014 at 3:38 pm

    […] and more great-tasting gluten-free products out there, but my homemade bread recipe (made with my homemade flour mix) is still our […]

  • Reply
    Welcome to my Life After Wheat! | ThereIsLifeAfterWheat
    October 23, 2014 at 4:28 pm

    […] Flour Mix Recipe is a great place to start-it’s what we use most often in our […]

  • Reply
    Chocolate Chunk Cookies-Pioneer Woman Style! | ThereIsLifeAfterWheat
    November 6, 2014 at 11:01 pm

    […] cookies is pretty much the only time I stray from my homemade flour mix. Cup4Cup simply turns out too good of a gluten-free cookie, so I always keep a bag on hand just for […]

  • Reply
    Bakery Muffins | ThereIsLifeAfterWheat
    November 10, 2014 at 3:41 pm

    […] this is a fool-proof recipe. I’ve made it with several different commercial flour mixes and also with my own, which happens to be my personal fav for muffins and quick breads. Any way you choose to make them, […]

  • Reply
    Coca-Cola Cupcakes | ThereIsLifeAfterWheat
    March 9, 2015 at 9:30 pm

    […] flour mixes vary so widely in texture and density, I suggest using my flour mix recipe or a lighter mix such as Gluten Free Mama’s almond blend or Cup4Cup. If using a different […]

  • Reply
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    May 21, 2015 at 11:19 am

    […] Cup for Cup Flour Mix from There Is Life After Wheat […]

  • Reply
    ThereIsLifeAfterWheat
    June 1, 2015 at 10:01 pm

    […] Mama’s almond flour blend, Bob’s Red Mill 1:1 (not the kind with bean flour) and my personal recipe. I also winged it the last time and threw in 1/4 cup almond flour, 1/4 cup sorghum flour, 1/4 cup […]

  • Reply
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    June 29, 2015 at 4:30 pm

    […] cup flour mix (add 3/4 tsp xanthan gum if not in flour […]

  • Reply
    Gluten Free Easy Zucchini Bread | theglutenfreerunner
    July 4, 2015 at 9:37 am

    […] 1.5 cups flour mix […]

  • 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
      LifeAfterWheat
      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.

  • Reply
    Cinnamon Swirl Banana Bread | Life After Wheat
    September 30, 2015 at 2:48 pm

    […] 2 cups flour mix (I used this one) […]

  • Reply
    Healthy Banana Muffins | Life After Wheat
    October 14, 2015 at 11:01 am

    […] 1 3/4 cup gluten free flour (I’ve used Mama’s Almond Blend and this recipe) […]

  • Reply
    Day 24: Candy Cane Chocolate Chip Cookies ~ Life After Wheat | this Fox Kitchen
    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 […]

  • Reply
    Aliz
    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
      thereislifeafterwheat@gmail.com
      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
    Christine
    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?
    Thanks!

    • Reply
      thereislifeafterwheat@gmail.com
      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
    Namrata
    September 13, 2016 at 9:47 pm

    Hello!
    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
    Farzana Firoz
    October 11, 2016 at 8:07 pm

    Looks yum but so much starch dam!!

    • Reply
      thereislifeafterwheat@gmail.com
      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
    Chrisitne
    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
      thereislifeafterwheat@gmail.com
      December 28, 2016 at 9:29 am

      You sure can! Hope you enjoy it ?

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