This is my Guide to the Best Gluten-Free Flour Blend Recipes. It includes a blend that works for everyone!
Are you interested in finding a super easy all-purpose gluten free flour blend? Many years ago, I searched and searched – but had a hard time finding what worked for me. I’ve since developed my own blends and also found several other useful resources to turn to – that provide a whole array of flour blends to work with (Check out the fabulous list below).
Important thought #1 – What if you are in the middle of baking and you run out of your turn-to-blend AND you search through your cupboard only to find that you don’t have the amount you need to mix up a quick batch? That totally stinks, I’ve been here.
Important thought #2 – What if you are baking for a friend who is intolerant or allergic to one of the flours or binding agents you use? You may want to consider un-friending them (just kidding) or making up a separate batch to use.
Important thought #3 – What if you are just starting your glorious-gluten-free-baking-adventure and you don’t know where to start? Let’s mix up a batch of gluten-free flour and have some fun making and developing recipes. You’ve got this!
Important thought #4 – What if you are looking for something particular, like high fiber, or bean-flour-free? I like bean flours, but you may not. And I only use bean flours in certain recipes that have the right combination of other ingredients that you can’t (or shouldn’t) taste the bean. I wouldn’t want to use it on a crisp or my turtle bars – you can still taste the bean! Ack!
This is about you! And what your preferences are, and this collection of gluten-free-flour blends is meant to give you everything you need in order to successfully bake what your heart (and palate) desires.
The quick and useful on gluten containing flours…
Grains used in traditional baking such as wheat, rye, and barley are made up of two basic components: protein and starch. Gluten is the protein in wheat which strengthens and binds dough in recipes. Starch is a thickening agent. In order to replace wheat flour with gluten-free flour, you need to combine gluten-free flour with gluten-free starch, and sometimes add a binding agent. It’s not a one-to-one ratio. The amount used depends on the gluten-free flour and gluten-free starch you use.
Hmm – maybe I don’t know everything…
I am not a mad scientist (maybe just a little mad, bwahahaha) or a food engineer by certification, but I have been avid baker and recipe develop for years. I don’t know everything (although I tell my daughters I do) and can’t answer every single question you have on gluten free flours. What I can do is share the knowledge I do have and point you to other resources for the answers I don’t have. Sharing is caring – if you didn’t know, and that is why I compiled this list of Your Guide to the Best Gluten-Free Flour Blend Recipes!
Let’s get to the blends…
Why did I pick these recipes to share with you? Well I’m definitely not trying to leave anyone out. I wanted to share the recipes for these flour blends with you because:
- These recipes are well-written and easy to understand
- The flours used in the blends are available in several stores in most cities (and online) – so there’s nothing extravagant that you need to go on a hunt for
- They all are five ingredients or less (you guys/gals know I love simplicity, right?)
- They were developed by reputable gluten-free recipe developers and bloggers (I was not paid to include these recipes – they are great on their own – and I wanted to share them)
Here are some of the Best Gluten-Free Flour Blend Recipes available:
Shirley developed this blend using only corn starch and white rice flour. Simply genius! I love that both flours are inexpensive and easy to find. Her two-ingredient flour blend works with most recipes and makes a great addition to any gluten-free pantry.
Sharon from What the Fork Food Blog shares that her blend is “An easy, lighter all purpose gluten free flour blend that can be subbed cup-for-cup with regular all-purpose flour. Use it in baked goods, as a breading/coating for meat and as a thickener for soups and gravies.”
This blend uses a combination of nutrient dense flours including almond flour and brown rice flour. Tia measures out her flours by weight – ensuring that accurate amounts of each of the flour types are added to the blend. Her blend works well with quick breads, muffins, and cakes – and who doesn’t love ALL of those things.
Amy Fothergill, Author of The Warm Kitchen, mixes up a batch of her all-purpose blend making 6 -9 cups at a time (1 to 1.5 times the recipe) and uses it to make bread, waffles, pancakes, cupcakes, cookies, etc. with few exceptions. Due to its versatility she also almost always uses it in other people’s recipes.
Celeste from There Is Life After Wheat created this cup for cup mix that makes amazing cakes, breads, muffins, brownies, bars, and just about anything you want to whip up. Use can use this blend cup for cup in all your favorite recipes.
This all-purpose flour blend from Sheena at Tea and Biscuits includes a balance of gluten-free whole grain flours and versatile starches. She offers the recipe in weight and cup measurements making it easy to whip up.
Brianna from Flippin’ Delicious measures her flours in parts instead of exact measurements so you can easily make as much or as little of her rice flour blend as you want. This blend works well as an all-purpose blend in cakes and cookies. Sweet!
Jules Shepard, also known as GF Jules, created this homemade blend from her book, Free for All Cooking. It’s also been published in Gluten Free & More Magazine and we are lucky enough to have her share it with us below. Thanks Jules!
MAKES 4 CUPS
To make very fine rice flour, process rice flour in a food processor, blender or clean coffee grinder until very fine. Refrigerate this blend in a large zip-top bag or a sealed container until used.
1 cup cornstarch, tapioca starch or arrowroot powder
1 cup potato starch, tapioca starch or arrowroot powder
1 cup very fine white rice flour, sorghum flour or buckwheat flour
½ cup corn flour, millet flour, sorghum flour or brown rice flour
½ cup tapioca starch, cornstarch or arrowroot powder
4 teaspoons xanthan gum or guar gum
1. Whisk ingredients together in a large bowl until well combined.
Each cup contains 522 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 6mg sodium, 123g carbohydrate, 4g fiber, 0g sugars, 4g protein, 74 Est GL.
Remember, Sharing is Caring! Please don’t forget to share this awesome resource with your friends and family!