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"
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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
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
Sorghum Flour is high in protein, soft flour with light color. It makes bakes light and tender. Mild, sweet flavor.
Tapioca Starch/Flour
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. 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
A simple DIY gluten free flour blend that can be used in many of my recipes
Ingredients
- 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
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.
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 ?