A gluten-free flour blend recipe that is versatile and works well with most gluten-free recipes. I’m sharing information around gluten free flours and my recipe for the best gluten free flour. Volume and Metric gluten free flour measurements are included.
If you’re looking for information on starches, check out my Gluten Free Starches page. I also have a great resource on Gluten-Free Binding Agents.
Gluten-Free Flour
If you are looking for a gluten free flour blend recipe you’ve come to the right place. I have a list of gluten-free flours below, and a my gluten free flour mix that I use in most recipes.
Mix your own all-purpose Gluten-Free Flour
The blend below works well with most baked goods and are the foundation for each recipe I make. The smell, flavor, and texture are almost identical to wheat flour. You will notice there is no xanthan gum or guar gum in the blends. Not all recipes require these.
Xanthan gum and guar gum help with moisture retention and hold baked goods together. In a good portion of the recipes I make, the combination and ratio of ingredients are strong enough to hold the baked goods together. There are a few recipes, however, that are fragile or still call for xanthan gum to aid with moisture retention.
The typical rule is to use 1 teaspoon of xanthan gum for every cup of flour blend.
Best Gluten Free Flour
Gluten-Free Flour Blend
I truly feel like my two gluten free flour mix recipes are the best gluten free all purpose flour. It’s simple, doesn’t have any expensive gluten free flour in it and stores well.
Gluten-Free Flour Blend Recipe 1 – Yields 4 cups
2 cups (290g.) white rice flour
1 cup (115g.) tapioca flour
1 cup (120g.) potato starch
optional: 4 teaspoons xanthan gum
Gluten-Free Flour Blend Recipe 2 – Yields 5 cups
2 cups (290g.) white rice flour
1 cup (120g.) millet flour
1 cup (115g.) tapioca flour
1 cup (120g.) potato starch
optional: 4 teaspoons xanthan gum
Directions: Mix all the gluten-free flours and starches in a large zipper storage bag or a bowl. Store flour blend in an airtight container or a glass jar. Shake the container before using in case any gluten-free flours have settled.
Gluten-Free Self Rising Flour – Yields 4 cups (only use for recipes that call for self rising flour)
2 cups (290g.) white rice flour
1 cup (115g.) tapioca flour
1 cup (120g.) potato starch
2 Tablespoons of baking powder
2 teaspoons of salt
Directions: Mix all the gluten-free flours, starches, baking powder and salt in a large zipper storage bag or a bowl. Store gluten free self rising flour blend in an airtight container or a glass jar. Shake the container before using in case any gluten-free flours have settled.
Gluten-Free Flour
A gluten-free flour blend recipe that is versatile and works well with most gluten-free recipes.
Ingredients
Gluten Free Flour Blend 1:
- 2 cups (290g.) white rice flour
- 1 cup (115g.) tapioca flour
- 1 cup potato (120g.) starch
- optional: 4 teaspoons xanthan gum
Gluten Free Flour Blend 2:
- 2 cups (290g.) white rice flour
- 1 cup (120g.) millet flour
- 1 cup (115g.) tapioca flour
- 1 cup (120g.) potato starch
- optional: 4 teaspoons xanthan gum
Self Rising Gluten Free Flour
- 2 cups (290g.) white rice flour
- 1 cup (115g.) tapioca flour
- 1 cup (120g.) potato starch
- 2 Tablespoons of baking powder
- 2 teaspoons of salt
Instructions
- Mix all the gluten-free flours and starches in a large zipper storage bag or a bowl.
- Store flour blend in an airtight container.
- Shake the container before using in case any gluten-free flours have settled.
Notes
- To measure flours, use a scale or if you are using measuring cups, spoon the flour into the measuring cup and then level it, don't scoop the measuring cup into the flour.
- Whisk flours together in a large mixing bowl and store in an air-tight container in a dry place for up to three months.
- The first flour blend is a little lighter and it works great it all of my recipes for quick breads, cakes, donuts, and cookies. The second gluten free flour blend option has a bit more structure and it works well with rolls, bread, cinnamon rolls, and cookies.
- Tapioca Substitute: use arrowroot starch.
- Millet Flour Substitute: Use almond flour.
- For a lighter blend, substite 1/4 cup of the rice flour with sweet rice flour.
Nutrition Information:
Yield:
4Serving Size:
1 cupAmount Per Serving: Calories: 290Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 16mgCarbohydrates: 67gFiber: 2gSugar: 2gProtein: 4g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Gluten-free flours to use in a gluten-free flour mix
Amaranth Flour
Amaranth flour is made from the seed of the Amaranth plant, which is a leafy vegetable. Amaranth seeds are very high in protein, which makes it a nutritious flour for baking.
Storage: You can store Amaranth flour in a sealed container in the freezer for up to 6 months.
Brown Rice Flour
Brown rice flour is heavier than its relative, white rice flour. It is milled from unpolished brown rice, so it has a higher nutritional value and higher fiber than white rice flour. Rice flours tend to be grainy compared to other flours.
Storage: Buying brown rice flour in bulk is not recommended, as it is better used when fresh. You can store brown rice flour in a sealed container in the refrigerator for 4-5 months and up to a year in the freezer.
Is Buckwheat Flour Gluten-Free?
Despite its name, buckwheat flour is not a form of wheat; buckwheat flour is gluten-free and related to rhubarb. The small seeds of the plant are ground to make flour. It is not generally used on its own in a recipe, as its strong nutty taste can leave the finished product overpowering, and a little bitter.
Storage: You can store buckwheat flour in a sealed container in the refrigerator for 2-3 months and up to 6 months in the freezer.
Chia Flour
Made from ground chia seeds. Highly nutritious, chia seeds have been labelled a “superfood” containing Omega 3, fiber, calcium, and protein, all packed into tiny seeds.
Tip: If chia flour isn’t readily available then put chia seeds in a food processor and make some at home. If used in baking, liquid levels and baking time may need to be increased slightly.
Storage: You can store chia seeds or chia seed flour in a sealed container in a dark cool place for several months.
Chickpea Flour (also known as gram or garbanzo flour)
This is ground from chick peas and has a slightly nutty taste. It is not generally used on its own. Chickpea flour is high in protein and is especially good for gluten-free baking. It can also be used to thicken soups, sauces, or gravies.
Storage: You can store chickpea flour in a sealed container in the refrigerator for 2-3 months and up to 6 months in the freezer.
Corn Flour
Corn flour is milled from corn into a fine, white powder, and is used for thickening recipes and sauces. It has a bland taste, and therefore is used in conjunction with other ingredients that will impart flavor to the recipe.
Tips: Be careful in the grocery store. Some types of corn flour are milled from wheat but are labeled wheaten corn flour. Always look to make sure it was not processed in a facility that processes wheat.
Storage: You can store corn flour in a sealed container in cool, dark place for up to one year and longer in the freezer.
Cornmeal
Cornmeal is ground from corn. It is heavier than corn flour, and not generally interchangeable in recipes.
Storage: You can store cornmeal in a sealed container in cool, dark place for up to one year and longer in the freezer.
Hemp Flour
Made from ground hemp seeds, it has a mild, nutty flavor.
Storage: Hemp flour can go rancid easily. It is recommended to store hemp flour in a sealed container in the refrigerator or freezer.
Millet Flour
Comes from the grass family and is used as a cereal in many African and Asian countries. It can be used to thicken soups and make flat breads and griddle cakes. Because it lacks any form of gluten it’s not suited to many types of baking.
Storage: Millet flour can become rancid quite rapidly if it is not properly stored. It is usually best to grind millet as needed to ensure the best flavor. You can store millet flour in a sealed container in the refrigerator for 2 months and in the freezer for up to 6 months.
Oat Flour
Ground from oats, it works wonders in gluten-free baking because it contains starches that help your recipes bind together. You need to take special care to ensure that it is sourced from a non-wheat contaminating facility.
Tips: Oat flour absorbs liquids more than many flours, so you may need to increase the liquid content of any recipe it is added to. Readily substitutes into many cake and cookie recipes.
Storage: Oat flour goes rancid very quickly; either buy small amounts and use quickly, or store it in a sealed container in the refrigerator or freezer.
Potato Flour
This flour should not be confused with potato starch flour. Potato flour has a strong potato flavor and is a heavy flour so a little goes a long way. Bulk buying is not recommended unless you are using it on a regular basis for a variety of recipes as it does not have a very long shelf life.
Quinoa Flour (pronounced ‘keen wa’)
Quinoa is related to the plant family of spinach and beets. It has been used for over 5,000 years as a cereal, and the Incas called it the mother seed. Quinoa provides a good source of vegetable protein and it is the seeds of the quinoa plant that are ground to make flour.
Storage: Quinoa flour can be stored in a sealed container for up to 6 months in the refrigerator or freezer.
Sorghum Flour
Sorghum flour is ground from sorghum grain, which is similar to millet. The flour is used to make porridge or flat unleavened breads. It is an important staple in Africa and India.
Storage: This flour stores well under normal temperatures. Store in a sealed container in a cool, dark place up to 2 months and up to 4 months in the freezer.
Tapioca Flour
Tapioca flour is made from the root of the cassava plant; once ground, it takes the form of light, soft, fine white flour. Tapioca flour adds chewiness to baking and is a good thickener. Tapioca flour is an excellent addition to any gluten-free kitchen.
Storage: Tapioca flour is a fairly resilient flour. Store at room temperature in a sealed container.
Teff Flour
Teff comes from the grass family and is a tiny cereal grain native to northern Africa. It is ground into flour and used to prepare injera, which is a spongy, slightly sour flat bread. It is now finding a niche in the health food market because it is very nutritious.
Tips: Adding too much Teff flour to baked goods can make them gritty and dry. When baking gluten-free, use Teff flour as part of a gluten-free baking mix.
Storage: Teff flour can be stored in a sealed container for up to 4 months in the refrigerator or freezer.
White Rice Flour
White rice flour is milled from polished white rice, so it is very bland in taste, and not particularly nutritious. White rice flour is ideal for recipes that require a light texture.
Tips: Do not replace wheat flour with white rice flour one to one.
Storage: Store in a sealed container in the refrigerator or freezer for up to 2 years.
Most types of flour keep well in a sealed container in a cool, dry, and dark location. The original paper packaging used for many types of flour is fine for long term storage as long as the package has not been opened. Once open, the shelf life decreases. Many types of flour are now marketed in resealable plastic bags that increase shelf life.
The refrigerator is a very good storage area for flour, but the use of a sealed container is even more important to prevent the flour from absorbing moisture, as well as odors and flavors from other foods stored in the refrigerator. The freezer compartment can be used for long-term storage, but when using a sealed container or a freezer bag, make sure it is full or remove as much air as possible.
Diane
Hi, I love your recipes! I am new to gf baking and would very much like to use your flour blends. Where I live it is difficult to find sorghum flour, can I substitute cornstarch in the flour mix?
chrystal
Hi Diane,
My flour blends don’t use sorghum flour, they use rice, tapioca, potato starch (not flour) and one of my blends also includes millet flour.
Best,
Chrystal
Diane
Thanks so much for getting back with me on this. I did make a mistake when I asked if the sorghum could be replaced by cornstarch. I want to ask if potato starch can be replaced by the cornstarch in your gf bread mix. Thank you for all the information you took the time to write.
Diane
chrystal
I honestly haven’t tried it in this recipe and I’m not sure how it would work. You can use arrowroot starch in place of the potato in this recipe.
Best,
Chrystal
Sheryl R
Hi. I use Erika’s gf flour blend. Will definitely try yours. Do you know what the sweet rice flour in her mix of: 24oz each of white rice flour, brown rice flour, & sweet rice flour, 20oz tapioca flour and 1.5tbsp xanthan gum.can be replaced with & do I use same amount. I was thinking of potato starch but since it’s my anniversary today (mixed up flour last night realizing I was out of that 1 ingredient)..so if you answer today..I am indebted to you;)
chrystal
Hi Sheryl,
I’m not familiar with that blend. It might be best to email Erika and ask her if she has any substitutions for you. Sweet rice flour tends to absorb liquid quicker than most other gf flours and starches.
Best,
Chrystal
Lisa
Hi Chrystal, I love the information on this page, I can’t wait to try some recipes. I made the self-raising flour mix today and I wondered about the 2 Tablespoons of baking powder, it seemed a lot. I baked a cake with it, and it did taste very strongly of baking powder, we couldn’t eat it. Did you mean to write 2 Teaspoons of baking powder?
chrystal
Hi Lisa,
With self rising flour you would typically add 1 1/2 teaspoons of baking powder per 1 cup of flour/starch. This recipe makes 4 cups which is why you add 2T (about 6 teaspoons) of baking powder. You can certainly add less and still get a good self rising flour. Remember that self rising flour doesn’t work as a 1:1 in every recipe and you’ll need to omit the baking powder from the actual recipe if you use self rising flour. I hope that helps.
Best,
Chrystal
Kristy Newman
Your potato starch weight says 120g but my weight is showing 157g. I spooned it into the cup. It seems like a stark difference. Is there a possibility that the correct measurement is closer to 150g? Thanks!
chrystal
Hi Kristy,
Go ahead and use 150 and I will double check my measurements. The slight difference won’t hurt.
Best,
Chrystal
Yanty
Hi,
Can i substitute the white rice flour with glutinous rice flour for the GF recipe
chrystal
Hi Yanty,
I haven’t tried glutinous rice flour in this recipe. Sorry I can’t be more help. Maybe search through the comments and see if anyone else has used it.
Best,
Chrystal
Maria stellino
Thank you for the flour recipe. I can’t wait to make my own breads.
I have been using just rice flour on its own and it has no substance or texture.
chrystal
You are welcome Maria.
Best,
Chrystal
Georgiana Salter
Is there any flour that could be uses in place of the rice flour.
Allergic to rice n oats and gluten.
Ty
chrystal
Sourgum flour might be a good substitute for rice flour.
Best,
Chrystal
Wally
Hi! It’s possible yo substituye The xanthan gym with agar agar?
Thanks a Lot!
chrystal
Hi Wally,
I haven’t tried using agar agar so I’m not sure. Sorry!
Chrystal
Kat
Which one of your blends is best for making pasta?
chrystal
I haven’t personally made homemade pasta with either, but I would try the first one since it has a higher starch content.
Best,
Chrystal
Rebecca
I am also allergic oat, gluten, rice, eggs, & dairy. For different recipes I use different blends. Always trying to educate myself. For cookies I use equal prortions 3/4 cup of sorghum, millet, and tapioca, and xanthum gum plus at end fold in 1/2 cup of almond flour. Last choc chip cookie recipe I actually used a little flax about !/4 of my flour mixture; it turned out ok. Always let your batters rest at least 30 minute. I freeze most of my baked goods and they are delcious to eat cold or microwaved. I also use almond meal to substitute for oats in recipe just cut back a little on your fat.
I use Garbanzo flour as a coating for fried chicken (I use grapeseed oil to fry in and no more than a couple of Tab), roux’s/gravy. Makes excellent chicken pot pie.
I use buckwheat flour by self to make pancakes. Bannan Bread I use 1C of Bobs Red Mill All purpose flour with !/2 c almond flour and use no xanthum gums
chrystal
Thanks for sharing!
Best,
Chrystal
Beny
Can i replace 1 cup potato starch with additional tapioca starch . I mean can i use 2 cups tapioca starch and skip the potato starch ?
Its difficult to find potato starch at stores here.
chrystal
Sorry Beny, that will be too much tapioca and your baked goods will be gummy. You can try arrowroot instead of the potato starch.
Best,
Chrystal
Lana Haas
Have you ever tried mixing in coconut or almond flour?
chrystal
I do use them but every recipe is different. I haven’t found a perfect combo of just the two that works as a 1-to-1 in recipes.
Best,
Chrystal
Linda abbott
I’d like to use a little more protein flour. Can I substitute either quinoa flour or chickpea flour Or ground flax for an ingredient in your blend #1 or#2. How much should I use? Thai’s tor all the well presented info in your link.
chrystal
Hi Linda,
I haven’t personally subbed any of those flours in but I do often add 1/2 cup of flaxseed meal to my blend, for extra substance.
Sorry I can’t be more help.
Best,
Chrystal
Bernice
Crystal,
Can I use oat flour to replace the rice flour? I have an allergy to wheat, rice, soy, rye, nuts, casein, and mustard.
chrystal
Hi Bernice,
Oat flour should work in this blend for most recipes. Just make sure you are spooning the flour into the measuring cup, and then leveling it.
Best,
Chrystal
Bernice
Thank you!
Audrey
Hi! Can I use psyllium husk powder instead of xanthan gum or guar gum? If so, how much do you recommend? Also, do you have the recipe in metric? Thank you!
chrystal
Hi Audrey,
in general, for every teaspoon of xanthan gum in this flour blend you use 3 teaspoons of psyllium husk powder. If you are making a recipe that calls for a lot of fat, like butter cookies, you can add an additional teaspoon to the cookie recipe. I don’t have them in metric measurements but I will update them.
Best,
Chrystal
chrystal
Hi Audrey,
I just updated the flours with metric conversions.
Best,
Chrystal
Ellen
Hi! Do you have a blend that does not use rice or oat flours?
chrystal
I don’t currently. Sorry!
Best,
Chrystal
JC
This is great information. Thank you so much!
Martha
Thank you for posting the info about various flours. What is potato starch flour? I would like to try some of your baking recipes but have hesitated due to my allergies. Among other things I can’t have wheat, corn, amaranth or white potatoes. Sweet potatoes are fine. I don’t know if teff or millet are problems. I love your allergy free vegan recipes.
chrystal
Hi Martha,
Potato starch and potato flour are two different things and they work VERY differently. Always use potato starch unless a recipe specifically calls for potato flour.
I hope that helps,
Chrystal
Alisha
Hi! Do you think I’d be able to use the first flour blend for making pasta? Or would you recommend the second flour blend? Thanks ❤️
chrystal
Hi Alisha,
I would probably use the first blend since it has more starch.
Best,
Chrystal
Aparna
I can’t thank you enough for this flour blend .. my daughter is on gluten free and dairy free diet enjoyed the vanilla cupcake recipe .. just taste exactly the same as I je with gluten .. thnx a ton once again
chrystal
You are welcome. I am glad you like it.
Best,
Chrystal
irina
Thank you so much for the recipes and tips! In Georgia (country) we have a variety of dumplings with juicy meat fillings. The wheat flour dough that is used is usually very easy to work with and elastic. Do you have any experience or tips to share to get an elastic, gluten free cooking dough? Many thanks in advance
chrystal
Hello Irina,
It’s really hard to get the same elasticity to the dough. I would start with a softer pizza dough (I have a recipe) and refrigerate it. Add a tough of flour, knead it, and refrigerate it again. Then break it off in smaller pieces and work it with oiled hands and shape it into your dumpling before you add filling and press the dough together.
Best,
Chrystal
Lin
Hello, Do you know if there is a gluten free flour blend I can make bread with that has no kind of rice flour? Seems like it is in everything. Thanks
chrystal
Hi Lin,
I don’t know of any pre-made blends that you can purchase. I’m currently experimenting with my bread recipe using sorghum instead of rice flour. That might be an option for you.
Best,
Chrystal
Janet Forsyth
Please can you give me a good gulten free bread for the machine I now dove do but I want to try something different
chrystal
I have a bread machine bread recipe. You can search in the search bar on the right, or go to my homepage.
Best,
Chrystal
Simone
Hello. My husband is intolerant to tapioca flour. Could one substitute this with another flour in these blends?
chrystal
You can use cornstarch or arrowroot starch in place of the tapioca.
Best,
Chrystal
Nancy
Hi, I’m Nancy
Please what is the best flour blend for to get a good bread texture. I have tried the rice, tapioca, potato starch and xanthan gum flour blend but the bread is not that good and it doesn’t bind. Like using wheat flour.
chrystal
Hi Nancy,
I don’t know of a flour blend that is best, but you can check out my bread recipe to see what flours I use. I use rice, tapioca, potato starch and xanthan gum BUT I also add in millet flour and flaxseed meal. It makes the best texture.
Best,
Chrystal
Lel Rayner
Hi Chrystal, I would love to try your 2nd blend of flour but cannot have sourghum or nuts. Is there any other alternative please? I know you can sub coconut flour (much smaller amount) for almond flour in some recipes but I’m unsure if this would work in your yummy looking recipes. Help!
chrystal
You can use my first blend. You can also try subbing the millet flour in the second blend with buckwheat flour (no gluten despite the name).
Best,
Chrystal
Lel Rayner
Sorry forgot to say I can’t have millet either. Should I just give up?
Ignacio Roussy
Hi Crystal,
Loved this post, absolutely amazing, full of extremely high value information for me, as I’m just starting to bake gluten free goods. You are awesome!
I’m currently trying to make protein waffles and pancakes, and I think I will try this GF flour blend (the first one, with rice, tapioca and potato starch).
Do you have some special advice for making waffles and pancakes? There is some secret or something you have experienced about making GF waffles?
Thank you Chrystal,
Ignacio
chrystal
Hello Ignacio,
I have a post on waffles and a post on pancakes. Both have tips in them. You can search for them on my page at the top, under the three bars if you are on mobile and on the right side if you are on desktop.
Best,
Chrystal
Tara Marie
Hi Chrystal thank you for this beautiful webpage! Do you know if I would be able to use brown basmati or jasmine rice instead of white rice flour for the flour bread with out any complications? Or what about regular brown rice?
chrystal
Hi Tara,
You can use a fine ground brown or jasmine flour in place of the white rice flour. Just a heads up that it absorbs liquid a little differently. Make sure to spoon your flour into your measuring cups and then level it, don’t scoop your measuring cup into the flour or you’ll end up with too much flour in the recipes.
Best,
Chrystal
Jane Ashton
Hi there, sorry if this is obvious. What is the difference between the two blends? Have you ever tried subbing in half brown rice flour to make it a bit more nutritious?
chrystal
Hi Jane,
One blend includes millet flour, which adds a bit more nutrition. You can try subbing in 1/2 brown rice flour for white rice flour and see if you like the texture. Some people are really sensitive to the texture of brown rice flour (it’s a bit gritty compared to white rice flour).
Best,
Chrystal
Jane
Thank you!
Stephanie
Hello!
I’m looking forward to trying your flour blend. I noticed that the addition of xanthum gum is optional – is there any particular benefit to leaving it out? Thanks!
chrystal
Hi Stephanie,
Not everyone can have xanthan gum and it’s not necessary in all recipes. For example, quick breads don’t need xanthan gum.
Best,
Chrystal
Donna
Hi Chrystal, I am always looking for gluten free breads as my husband can not have gluten. He loves bread and hasn’t had gluten in several years. I made your sandwich bread and was happily surprised that I finally baked a gluten free bread that tasted very good. I even forgot to put in the sugar for the proofing and I don’t have a metal loaf pan. It still was great! A question I have is on the flour blends, you have listed the different cup amounts of flour blends but the amounts do not seem to coincide with what I used for a single loaf. Just wondering because I was going to double all flours and store away for future bread baking.
chrystal
Hi Donna,
My bread recipe uses a different amount of flours, which helps to get the texture just right. My flour blend is an all-purpose type of blend. With that said, you can use my flour blend with millet in the bread recipe (just do a cup for cup replacement for the rice flour, tapioca, potato, and millet but still add the flax). The texture will be slightly different, but still good.
Best,
Chrystal
Jill Jensen
Hi Chrystal! Thanks for the recipes. Can these recipes be used in a bread machine?
chrystal
Hi Jill,
You are welcome. Yest, there are instructions on the recipe page on how to make it in a bread machine.
Best,
Chrystal