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.

This post may contain affiliate links. When you purchase something through one of these links, I receive a small comission which helps me to bring you more FREE content. Everything I link to is either personally vetted by me (most of these items are), or something I have researched and think my own family would enjoy.

Thank you so much for supporting Life After Wheat!

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.

  1. Measure all ingredients into a large bowl.
  2. 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:

WAIT! Don’t lose this recipe – Pin for later!

Yield: just under 3 cups

Gluten Free Flour Mix

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.

Prep Time 5 minutes
Total Time 5 minutes

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

  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.

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.

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

You Might Also Like

46 Comments

  • Reply
    Better-Than-Ding-Dongs Cake | ThereIsLifeAfterWheat
    October 13, 2014 at 10:43 pm

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

  • Reply
    THE Best Zucchini Bread | ThereIsLifeAfterWheat
    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
      Regina Czerwinski
      November 23, 2020 at 2:35 pm

      getting a 404 page not found error

  • Reply
    Guide to the Best Gluten-Free Flour Blend Recipes | Gluten-Free Palate
    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
    Chocolate Zucchini Blender Muffins | Life After Wheat
    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
      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
      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 ?

  • Reply
    Holly
    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
      thereislifeafterwheat@gmail.com
      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
    Donna
    February 14, 2018 at 4:17 pm

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

    • Reply
      thereislifeafterwheat@gmail.com
      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
        Donna
        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
          thereislifeafterwheat@gmail.com
          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

    Hello!
    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.

  • Reply
    Lacey
    August 25, 2018 at 3:07 pm

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

    • Reply
      thereislifeafterwheat@gmail.com
      August 28, 2018 at 11:26 am

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

  • Reply
    Mechelle
    January 7, 2019 at 7:19 pm

    Is tapioca flour the same as tapioca starch?

    • Reply
      thereislifeafterwheat@gmail.com
      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
      thereislifeafterwheat@gmail.com
      March 1, 2019 at 4:49 pm

      Yes you can 🙂

  • Reply
    Kathy
    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
      thereislifeafterwheat@gmail.com
      March 30, 2019 at 7:11 pm

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

  • Reply
    Mari
    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
      thereislifeafterwheat@gmail.com
      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!

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    shares