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.
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.
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
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.
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.
Serving Size:0.5 cups
Amount Per Serving: Calories: 753Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 36mgCarbohydrates: 167gFiber: 8gSugar: 4gProtein: 14g