This is a quick and easy recipe on how to make a DIY gluten free flour blend at home. Since there are several gluten free flour blends on the market these days, I wanted to provide homemade alternatives for those who do not have access to products like Bob’s Red Mill 1 to 1 and King Arthur Measure for Measure.
This homemade gluten free flour blend is very similar to Bob’s Red Mill 1-to-1. If you are curious how different flours work in the same recipe, make sure to check my “Big Cookie Bake Off”
As mentioned in the post, I started working on my own gluten-free flour blends but will always provide a store-bought alternative for you in my recipes. I understand not everyone is in the position and/or comfortable blending their own flours.
One of my favorite go-to blends and the blend I used the most when I owned my gluten free bakery is this simple blend. This can be used in all my cookie recipes, cakes, and bar cookies. I don’t recommend using it in my Classic Pastries.
Flours used in my DIY Gluten Free Flour Blend
Please make sure to use Super Fine Brown Rice Flour like this product from Authentic Foods as well as Sweet Rice Flour and Potato Starch (NOT Potato Flour – remember, they are two different products).
Please make sure to use a kitchen scale for this!
Sweet Rice Flour
Sweet Rice Flour is made from ground glutinous rice (it does NOT contain gluten). It’s is sticky with a high starch quality, works great in gluten-free baking because it helps bind things together.
Brown Rice Flour
Brown Rice Flour made from finely milled brown rice with a mild, slightly nutty taste, ideal for a variety of baking applications. It is very important to purchase super fine brown rice flour since “regular” brown rice flour can cause a very gritty texture to baked goods.
Potato Starch is made from root tubers of potato plants. It is high in starches and therefore binds and thickens well. Adds good moisture and soft texture to bakes. Lightens the crumb of baked goods. Do not substitute with Flour.
Sorghum Flour is high in protein, soft flour with light color. It makes bakes light and tender. Mild, sweet flavor.
A pure starch made from the root of the cassava plant. Incredibly sticky flour absorbs moisture well and adds light to bakes. Promotes browning of your bakes. Use too much and it may give your bakes a gummy texture.
How to use this flour blend
This gluten-free flour blend works great in my cookie and cake recipes. I always test recipes with this product and if they are a fail, I will not recommend using this blend. I do NOT recommend using this product in my Classic Pastries such as my Gluten Free Choux Pastry or my Gluten Free Dinner Rolls.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
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- 140 grams Super Fine Brown Rice Flour
- 120 grams Super Fine Sweet White Rice Flour
- 160 grams Potato Starch
- 70 grams Sorghum Flour
- 80 grams Tapioca Starch
- 8 grams Xanthan Gum
How to make DIY Gluten Free Flour Blend
- Combine ingredients and store in an airtight container. Store in a dry, cool place up to 6 months.
I highly recommend investing in good-quality flours to make this blend. I do not recommend using stone-ground flours since this will cause the blend to be gritty.
Serving Size:0.5 cups
Amount Per Serving: Calories: 753Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 36mgCarbohydrates: 167gFiber: 8gSugar: 4gProtein: 14g