Let me introduce you to my ultimate, tried-and-true gluten free flour blend. This blend is the key to creating a wide range of delectable treats, from mouthwatering cakes and heavenly cookies to irresistible brownies and tasty muffins.
With this blend in your pantry, the possibilities for delicious gluten-free creations are truly endless! I don't recommend using this blend for gluten-free yeasted doughs like gluten-free bread, flaky pastries, and biscuits.
While you can buy gluten-free flour blends like Bob's Red Mill 1-1 or King Arthur Measure for Measure in many grocery stores nowadays, they might not be available in your area or your country. This is when a homemade gluten-free flour blend comes in handy.
Jump to:
Recipe Ingredient Notes
Super Fine Brown Rice Flour: Super Fine Brown Rice Flour is a type of flour made from finely ground brown rice. It is made from regular brown rice flour which goes through further grinding to achieve a finer texture. It provides a mild, nutty flavor and adds to the overall texture and structure of the final product. I recommend using brands like Anthony's or Authentic Foods.
Sweet Rice Flour: Sweet rice flour, also known as glutinous rice flour or sticky rice flour, is a type of flour made from short-grain glutinous rice. Despite its name, sweet rice flour does not contain any sugar and is gluten-free. The term "sweet" refers to the sticky and cohesive texture that is characteristic of glutinous rice when cooked. It helps improve the elasticity and moistness of gluten-free bread, cakes, and pastries, providing a more pleasing texture. My personal favorite is Sweet Rice Flour by Mochiko , often found at Asian Markets.
Potato Starch: Potato starch is a fine white powder derived from the starch of potatoes. To create it, potatoes are crushed and washed to eliminate the skins, before the starch is separated from the rest of the potato solids. The starch is then dried and milled into a fine powder. In gluten-free baking, potato starch is a popular ingredient as it helps improve the texture and moisture retention of baked goods. It adds lightness and tenderness to gluten-free bread, cakes, and cookies. Potato starch is not the same as potato flour. I use Bob's Red Mill Potato Starch.
Sorghum Flour: Sorghum flour is a type of flour made from grinding the grains of the sorghum plant. It is rich in fiber, protein, and various essential nutrients and vitamins, making it a nutritious choice for gluten-free baking. It gives gluten free baked goods a soft and tender texture similar to wheat flour. I get my Sorghum Flour from Thrive Market.
Tapioca Starch/Flour: Tapioca starch, also known as tapioca flour, is a starch extracted from the cassava root. In gluten-free baking, tapioca starch is a popular choice as it helps improve the texture and moisture content of baked goods. It adds lightness and chewiness to gluten-free cookies and cakes. I use Bob's Red Mill Tapioca Starch in my gluten free homemade flour blend.
Xanthan Gum: Xanthan gum is a natural food additive and thickening agent derived from the fermentation of carbohydrates. It is produced by the Xanthomonas campestris bacterium, which is commonly found on plants such as cabbage and broccoli. The fermentation process yields a gel-like substance that is then dried and ground into a fine powder. It is used as a thickener, binder and stabilizer in gluten-free baking, as it helps mimic the elasticity and structure typically provided by gluten in traditional baked goods.
How to make a gluten free flour mix
All you need to make this gluten free multi-purpose flour mix is a digital kitchen scale, a large bowl, and a whisk. Add the free flours and xanthan gum to the bowl and whisk together until fully combined. Can't get any easier than this.
Storage & Freezing
Especially during the warm summer months, I prefer to store my gluten free flour blend in a ziplock bag in the freezer. This way the ingredients stay fresh and won't go rancid. Use this gluten free flour straight from the freezer.
Gluten Free Recipes to make with this DIY Gluten Free Flour Blend
Whenever I test a new recipe, I like to test it with several gluten free flour blends including my very own gluten free flour blend. I always share notes and recommendations in the "Recipe Ingredient Note" Section of every blog post.
Here are a few of my favorite gluten-free recipes one can make with this blend.
FAQ - Homemade Gluten Free Flour Blend
Yes, you can generally use white rice flour as a substitute for brown rice flour in recipes. While there may be a slight difference in flavor and texture, both white rice flour and brown rice flour are gluten-free and can be used interchangeably in many recipes. Just keep in mind that white rice flour tends to result in a lighter and milder flavor compared to the slightly nuttier taste of brown rice flour. It's always a good idea to consider the specific recipe and adjust accordingly to achieve the desired outcome.
Gluten-free flours can have different flavors depending on the specific type of flour and its ingredients. While some gluten-free flours may have a neutral taste, others may have a distinct flavor that can vary from mildly nutty to slightly sweet or even earthy. For example, almond flour has a nutty flavor, while coconut flour has a subtly sweet and coconutty taste. On the other hand, flours made from grains like rice or sorghum typically have a milder and more neutral flavor. By blending different gluten-free flours, it's possible to create a more well-rounded and balanced flavor profile in gluten-free baked goods.
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 easy to use. 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 gluten-free baking or baking in general. 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. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
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.
📖 Recipe
DIY Gluten Free Flour Blend
Learn how to make a DIY-Free Flour Blend with just free gluten-free ingredients. Achieve impeccable texture and mouthwatering flavor
Ingredients
Homemade Gluten Free Flour Blend
- 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
Instructions
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.
Notes
Flours: 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.
Storage: Especially during the warm summer months, I prefer to store my gluten free flour blend in a ziplock bag in the freezer. This way the ingredients stay fresh and won't go rancid. Use this gluten free flour straight from the freezer.
Nutrition Information:
Yield:
5Serving Size:
0.5 cupsAmount Per Serving: Calories: 753Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 36mgCarbohydrates: 167gFiber: 8gSugar: 4gProtein: 14g
Kay says
Can superfine white rice flour be used instead of brown rice flour? I have a lot of white rice flour to use and I don't want to waste it. Thank you for your time and your beautiful recipes- I can't wait to try them!
Daniela Weiner says
Kay, that should be no problem at all. Just be aware that the baked goods might be a bit lighter. Which isn't a bad thing
Kay says
Thanks for the reply- now I can get baking!
Riya says
I love this. I have made pancakes and rotis too. And of course your recipes. It’s my saviour and it’s cost effective .
Jane says
Hi Daniela,
Thank you for your recipe! I had saved what must've been an older version of your multipurpose blend to try at a later time. Just as I was about to give it a go, I noticed this recipe is different from the one that I had saved. It's similar, but it has corn starch instead of sorghum flour. I'm wondering if I should give the previous version a try or head out and get some sorghum flour?
Daniela says
Jane, I recommend the recipe as posted here. It works fabulously with the addition of sorghum
Husna says
Hi i've just tried this GF blend and it works well for cookies.. but since there's no potato flour and red rice flour in my hand so i use corn starch for substitute the potato starch and super fine white rice flour instead of red rice flour.. thanks a lot😊
Daniela says
The recipe actually calls for Brown Rice Flour and Potato Starch. Potato Flour is something very different than potato starch.
Maggie says
I was just trying to decide which brown rice flour to buy and knew you had a recommendation. Thanks for all the helpful information in this post!
Anasta Fu says
cant wait to try your recipe, for i have all the ingredients need in my kitchen. As for the xantham gum, can it replaced by guar gum? thank you before
Daniela says
Anasta, I have not tried any of my recipes with guar gum but I don't see why it would not work. I would use 12 grams of guar gum instead of the xanthan gum
Anasta Fu says
Thank you Daniela. I've been using your GFF Blends for cookies and cakes, and they work beautifully and the taste were very delicious...my family and I and sooo happy. Once again, thank you for that. =D
Andrina Sansing says
Hello , do you have information of the amount to use in recipes ?
Daniela says
Hello, I am not sure what you mean? If you read my recipes, there is a chapter in every blog post called "recipe ingredient notes" where I write about which flour blend I recommend using
Pam says
Hi.
I have been following you from quite some time now. I am eager to make this flour blend to try some of your recipes. As i can't find sweet rice flour what do you think i can substitute it for.
Thank you.❤❤
Daniela says
If you must swap it out, you could try using cornstarch. I will not guarantee that it will work. Sweet Rice Flour can be found in the Asian aisle of many grocery stores (It's often called Mochiko - like this brand here: Sweet Rice Flour
Anita says
Just happened upon your recipe. What is the difference between sweet white rice flour and white rice flour? I have white rice flour on hand, but not sweet white rice flour. Can I use one over the other?
Daniela says
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.
White Rice Flour has a very neutral taste and is made from finely milled white rice. It is cheap and easy to digest.
Those two flours are not interchangeable .
Monica Montoya says
Hi Daniela. Thanks for your great recipes. I am writing from Peru and here it is impossible to find sorghum flour, Can you tell me which flour could be a good substitute for it? thank you very much, blessings
Marianne says
I think you can substitute sorghum flour with brown rice flour
Amanda says
Can I substitute millet or buckwheat flour for sorghum and achieve the same consistency?
Daniela says
I don’t bake with millet much but I think it would be a better choice than buckwheat here
Beverly Jones says
When using your GF blend recipe for my recipes what does 1 cup of your blend weigh ?
Gesa says
I have been using your flour blend for your recipes. Now I used it to replace wheat flour in an old recipe of mine and it worked perfectly! The cake turned out moist and very tasty. Thank you so much for your incredible work. Your are a true gift for any baker being forced to go gluten free. I would love to be able to buy your recipes as a book. Ever thought about it?
Daniela says
Thank you so much for your kind note! And yes, I have been thinking about a book and will make sure to keep you posted if it should ever happen
Kitty says
Would you use this the same as you would a cup4cup style swap out in recipes for wheat flour?
Daniela says
Yes, this flour mix can be used in most recipes to replace wheat flour. I don't recommend using it to make flaky pastries, yeasted doughs and biscuits.
Laura Palmer says
Daniela, have you used Arrowroot instead of Tapioca?
Thanks
Daniela says
I have not tried arrowroot in my flour blend
Elizabeth Mason says
Amazon uses Tapioca Starch in it's description for Anthony's Tapioca Flour....are they the same?
Daniela says
Tapioca flour and tapioca starch/powder are often used interchangeably, as they are the same product 🙂