The Best Gluten Free Flour Blends for Baking (and how I use them)

When it comes to successful gluten-free baking, the flour blend you use makes all the difference. After years of testing, troubleshooting, and baking everything from cookies to light and flaky hand pies, I’ve narrowed down the blends that consistently deliver great results. In this post, I’m breaking down my favorite Gluten Free Flour Blends for Baking, why they work, and share recipes where each one truly shines.

King Arthur Measure for Measure

King Arthur Measure for Measure is one of the most versatile and reliable gluten free flour blends on the market. It’s also one of the first blends I started using when I was diagnosed with celiac over 20 years ago. The formula has changed slightly over the years, but has remained consistent for several years now.

This blend performs well across a wide range of baked goods. Brown rice flour provides structure, while sorghum flour adds a naturally sweet, balanced flavor. Added vitamins and minerals help extend the shelf life of baked goods made with this blend.

I don’t recommend it for yeast-based recipes. But it delivers balanced structure, tenderness, and moisture in cakes, muffins, and quick breads. While I love using it in cookie bars or cookie cakes, actual cookies made with this blend can sometimes spread less than expected.

Bob's Red Mill 1-1 Baking Flour

Bob's Red Mill 1 to 1 Baking Flour is a reliable, all-purpose gluten free flour blend. This blend is similar to King Arthur Measure for Measure, though it tends to deliver a slightly more “rustic” or hearty texture.

I especially like using this flour in gluten free cookie recipes, gluten free scones, and muffins. Bakes where I allow the dough to rest for at least 15-30 minutes to give the flour time to hydrate. This can also help reduce the gritty texture some people experience with this flour blend.

Just like King Arthur Measure for Measure, this gluten free flour blend is not suitable for yeasted recipes.

TGFA Multi-Purpose Gluten Free Flour

I developed this simple Multi-Purpose Gluten Free Flour Blend many years ago when I owned my Gluten Free Bakery. It was my all purpose gluten free flour blend and to be honest, I used it for everything I sold at Farmer's Markets back then. Gluten Free Cookies, Brownies, Cupcakes, and occasionally scones. Looking back, I often shake my head because if I had known then what I know now about gluten free flour blends, some of my bakes would have turned out a lot better (like those hockey puck biscuits).

The blend performs very similarly to Bob’s Red Mill 1-to-1 Baking Flour, but without the slight grittiness some experience, thanks to the super-fine milled flours I use. It’s the perfect option for home bakers who prefer to mix their own flour blend rather than buying a premade one.

These days, I mainly use this blend when I want to try a new recipe or cake idea. Or if I plan on baking something that's going to be eaten within the same day or the very next day. It's also my go-to gluten-free flour for my Gluten Free Spatzle recipe.

Cup4Cup Copycat Recipe

I developed this Cup4Cup Copycat Recipe after Cup4Cup made changes to their original Gluten Free Flour blend in 2024. It’s designed for bakers who want to recreate the original Cup4Cup Multipurpose Flour (with milk powder) at home.

Cup4Cup combines three different starches, white and brown rice flours, milk powder, and xanthan gum to mimic the texture and structure of wheat flour.

The milk powder is the key ingredient that sets my Cup4Cup Copycat recipe apart from other gluten free flour blends. The milk proteins improve stability and structure, while the natural sugars in the milk powder caramelize during baking, giving baked goods a rich, golden-brown color and a subtle toasted flavor.

Cup4Cup shines in bakes that benefit from a light, tender crumb and delicate texture. I love using it in my gluten free biscuit recipes, cream puffs, my gluten free galettes, handpies and of course everyone's favorite Gluten Free Cut Out Cookies.

Caputo Fioreglut Gluten Free Flour

Caputo Fioreglut is one of the most unique gluten free flour blends on the market and also the one that causes the most discussions in the gluten free community. Made in Italy, it’s known for producing remarkably elastic doughs and bread with an almost traditional chew. The standout ingredient here is wheat starch (certified gluten free), which gives Fioreglut a structure and stretch that most blends simply can’t replicate.

It’s not a universal, everyday blend. It shines specifically in yeasted gluten free doughs where elasticity matters. In cakes, cookies, or muffins, the texture can feel heavy or cause a gummy texture, so this is one of those blends best saved for recipes where its strengths truly show. When used in the right application, though, Fioreglut can create some of the most impressive gluten free bakes you’ll ever pull from the oven.

Conclusion

There is no such thing as a “one-for-one” gluten free flour blend that can replace wheat flour in every recipe. Each blend has its strengths and works best in specific applications.

Whether you prefer the all-purpose reliability of King Arthur Measure for Measure, the slightly hearty texture of Bob's Red Mill 1 to 1 Baking Flour, the homemade versatility of my TGFA Multi-Purpose Gluten Free Blend, the light and tender results from my Cup4Cup Copycat Recipe, or the elastic, chewy gluten free breads you can achieve with Caputo Fioreglut, the key is choosing the right flour for the bake.

I share my recommendations in every recipe I post on my website, so you’ll always know which gluten free flour will deliver the best results. With the right blend in hand - and a digital kitchen scale in the other - your gluten-free baking will be consistent, reliable, and absolutely delicious every time.