By / Last Modified On November 21, 2022
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
Popular Recipes Using Gluten Free Flour
Gluten Free Crepes - Everyone loves crepes! These crepes are made with gluten free flour and are super simple to make. You can fill them with sweet or savory fillings and they store really well.
Gluten Free Gingerbread Cookies - One of our favorite cookies year round, but extra fun during the holidays. These cookies are made with our gluten free flour blend (one or two) and are fun and festive.
Gluten Free Chicken Tenders - Chicken tenders are on rotation at our house and they are perfectly crispy.
Gluten Free Graham Cracker Crust - You're going to love this graham cracker crust recipes. It uses a handful of ingredients, and graham crackers are one of them.
Gluten Free Pie Crust - Readers are saying this is one of the best pie crust recipes and we agree. You can use blend one or blend two in this recipe.
Gluten Free Cornbread - A mix of gluten free flour and cornmeal is the base for this perfect recipe.
Gluten Free Apple Crisp - The topping for this delicious crisp is a mix of ingredients, including a little bit of gluten free flour.
Gluten Free Breadcrumbs - You can use store bought bread, or homemade gluten free bread to make these breadcrumbs.
Gluten Free Blueberry Muffins - One of our favorite muffin recipes. You can use our gluten free flour blend one or two. Both work great in this recipe.
Gluten Free Carrot Cake - Popular year-round, this carrot cake recipe uses our gluten free flour blend as the base. You can use blend one or two in this recipe.
Gluten Free Waffles - You can never have too many waffles and this recipe is perfect for batch cooking.
Gluten Free Pancakes - One of the best, most fluffy pancakes recipes. You can use blend one or blend two to make these pancakes.
Gluten Free Pumpkin Bread - Tender, fluffy, and perfect in every way, this pumpkin bread recipe is a favorite. You can use both easy gluten free flour blends in this recipe.
Gluten Free Pumpkin Bread - If you'd rather have muffins, this recipe is super simple to make with our best gluten free flour recipe.
Gluten Free Pumpkin Pie - This pie has the best crust and it's made with our very own gluten free flour recipe.
Gluten Free Apple Pie - If you're a fan of pie and apples, you're going to want to make this apple pie recipe. It uses our gluten free pie crust made with our gluten free flour blend.
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
I have a post on How to make 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.
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: 2 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: 2 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 ¼ 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 Flour
We like to use different naturally gluten free flours and starches to make our gluten free flour blend.
April
Question about blend 2. Can I use black rice flour in place of white rice and since I cannot have nut, can I replace millet flour with the same amount of oat flour or maybe potato flour? Thanks in advance
chrystal
I haven't personally tried black rice flour, so I'm not sure. If you can't due millet flour, I'd stick with blend #1.
Best,
Chrystal
Bettina Ho
I am glad I read through the comments. I was going to ask what GF flour do you recommend to buy from the store. I have Bob's GF Baking 1-to-1 in my pantry right now:) Going to try this recipe this week!!
Mohammed
Hi
I would like to thank you for amazing information you presented in your website. It helps my GF wife. Do you have any recommendations for Mediterranean pita breads.
Best regards
Mohammed
Lindsay
We're so glad you and your wife are enjoying our recipes! I don't yet have a recipe for gluten free Pita, but you might like to try Gluten Free Tortillas.
Miki French
Hello I'm sure you've had replies since you asked but millet is a grain, not a nut. I hope it helps.
Uri
Would a chia seed gel also work as a binder instead of xanthan gum? Here in Belgium it is hard to come by, unless you order online, but then small quantities become ridiculusly expensive.
chrystal
I'm not sure how it would work in this recipe. I haven't tried it.
Valerie
Can I use One to One with Oat flour in baking? Since I can’t find white rice flour?
chrystal
I haven't tried oat flour as a 1 to 1 for rice flour in this recipe.
Best,
Chrystal
Lynette Wilson
How do you use blend 1 vs blend 2? It shows the didn't blends but doesn't go over what one does better than the other or why you would use one versus the other.
chrystal
Hi Lynette,
Both blends work well in my recipes. Some people like a little less starch or they are looking for a blend that has more whole grains in it, so they use blend #2. Blend #2 words best in recipes that need more substance, like bread and rolls.
Best,
Chrystal
mary
i have lots of almond, tapioca, and brown rice flour. how best combine?
chrystal
I haven't personally mixed those three flours specifically, but I might try mixing:
1 cup brown rice flour
1 cup tapioca
1/2 cup almond flour
Maybe start with a muffin or a quick bread recipe to see if you like the texture.
Best,
Chrystal
Karla
First of all thank you for all your wonderful recipes. I have tried a few and have been very pleased at how they turned out. My question is, in this recipe, should the rice flour be superfine or is regular ok? I’ve seen other recipes that call for superfine. Just curious.
Wendy Stoltz
Hi Karla,
It will depend on the final recipe you make. But I would say you should be fine with regular for most baking.
Gail Campbell
In number 2 blend can I replace the millet flour with brown rice flour?
Wendy Stoltz
Hi Gail,
I have not tried it yet but try it and let us know as they are usually interchangeable.
Jessica
Which would be best for chocolate cake?
Wendy Stoltz
Hi Jessica,
The first flour blend will work for cake.
Julie
Can I substitue potato starch by corn flour?
chrystal
I haven't tried it yet. If you try it, will you please stop back by and let me know how it turned out?
Best,
Chrystal
Lila
Have you tried almond flour?
chrystal
Yes, I have a few recipes that use almond flour. You can search for "paleo" on my site to find them.
Best,
Chrystal
Cynthia
I found some GF flour at Winco but don’t remember what is in it. I am not a Winco store now and wondering if you have ever come acrossed it? It needs something in it when I made chocolate chip cookies they spread out flat. Could I maybe just add xanthan gum or?
chrystal
Is it in the bulk section? In my area, it's the Bob's Red Mill 1-to-1 in the bulk section. I'm not sure if they carry the same one in all Winco stores. As for your cookies, try adding 1/4 cup more flour next time.
Best,
Chrystal
Cayla
I make my GF flour with 1 cup of all these…
White rice, sorghum flour, tapioca, cornstarch or arrowroot, and almond or coconut. I love the coconut better.
Jane zumot
Hi
Is this gluten free flour suitable for people who have MS ?
I asked this question because it contained wihte rice flour.
Thanks.
chrystal
Hi Jane,
I would avoid any gluten free flours that have flours or starches that you're directed by your physician to stay away from.
Best,
Chrystal
Gayle
Do you have a recipe for a gluten-free flour that does not include Wheat, White Rice, Brown Rice, Malt, Sorghum, Teff and Millet?
chrystal
I don't, sorry. All my flour blend recipes have rice flour in them. Maybe try recipes that use almond flour? I have recipes that use almond flour exclusively.
Best,
Chrystal
Melinda
Hello,
Could I use cornstarch instead of potato starch?
chrystal
Hi Melinda,
I haven't personally tried cornstarch in this recipe. If you try it, please let me know how it turns out.
Best,
Chrystal
Susan
I have used corn starch instead of potato starch and it worked beautifully in my opinion.
chrystal
Thank you for letting me know.
Best,
Chrystal
Yolande Macqueen
Hi. I see a few people asked about cornstarch replacement for potato starch. Has anyone tried it and can give some feedback, please?
Kay
Hi
Can you tell me what flour recipe you recommend for pie dough?
chrystal
You can use my first or second blend in pie crusts. Here's a recipe for my pie crust: https://www.glutenfreepalate.com/gluten-free-pie-crust/
Best,
Chrystal
Nal
What can I substitute Tapioca flour with?
chrystal
You could try arrowroot starch.
Best,
Chrystal
Kim
Is there a way to make gluten free flour with out Potato flour or potato starch?
chrystal
You can use arrowroot starch in place of the potato starch.
chrystal
You can use arrowroot startch in place of the potato starch.
Shanna Vuletic
Are these flours equivent to a 1:1 ratio of regular white flour?
chrystal
Not every recipe is a 1:1, but this flour blend is intended to replace regular flour in most recipes.
Sandy
Hi, would flour blend #1 be suitable for bagels?
chrystal
Hi Sandy,
It should work good for bagels.
Best,
Chrystal
Manu N Patel
Hi chrystal,
1. Any place of boiled mashed potatoes substituting for the potato starch or cornstarch for bread baking and bread rising?
2 Does yogurt have a place in the blend for bread baking and rising.
3 Xanthan Gum measure for replacing Psyllium Husk Powder and Chia Seed Powder
chrystal
Hi Manu,
For this bread recipe, I haven't tested it with potatoes or yogurt. You will want to search for a recipe that uses those ingredients specifically. You can substitute every 1 part of xanthan gum with 2 parts of psyllium husk.
Best,
Chrystal
Jay
Hi
Can I use cassava flour instead of topiaca?
Also can’t get potato starch, would cornflour work instead ?
Thnx so much
chrystal
Hi Jay,
I haven't tried using cassava flour in place of any of the flours or starches. You can use cornstarch or arrowroot starch in place of the potato starch.
Best,
Chrystal
Sherry
Hello,
This will be my first foray into gluten-free baking. I very much appreciate all of the information on your site. My goal is to make a 8 or 9” round, 4 layer cake for my nephews 4th birthday. Reading about the wide variety of flour mixes and different structures they offer, can you recommend the flour mix that would hold up the best with cake layer stacking and still provide a moist sponge?
Also, ideally I’d like to make the layers 3-4 days in advance (as I would normally with a wheat based recipe), but from what I’ve read this would likely dry the finished cakes too much. Any tips for this?
Thanks in advance!
chrystal
Hi Sherry,
Many readers have used my vanilla cake and lemon cake for layered cakes for special events, including weddings. To make them in advance, bake them, let cool to room temp, wrap them with cling wrap and then freeze. Bring them back to room temp before frosting.
Best,
Chrystal
Emma Cuddy
Hey so my brother is allergic to rice and potato do you have any replacement suggestions?
chrystal
Hi Emma,
I haven't tried this myself, but you can try oat flour in place of the rice flour. In all my recipes you can use arrowroot in place of the potato.
Best,
Chrystal
Karine
Hi!
Which blend would be better to make vanilla cupcakes so that they aren't too gritty?
chrystal
I would use my first blend (without millet).
Best,
Chrystal
Hristo
After an unexpected trip to the ER I recently found out that I'm alergic to 31-kDa protein bands, which are found in any variety of rice, the flour of which comprises half of both blends. What can you recommend as an alternative to it?
Lindsay
Hi Hristo - I can imagine that that is making baking somewhat tricky for you! Some of my readers have used fine ground buckwheat flour or oat flour in place of rice flour. I haven't personally tried these myself.
Erica
Hello! Love the flour blends but I can’t have tapioca. Any substitution recommendations for the tapioca flour? Thanks!
Lindsay
Hi Erica, I think you would be okay to swap tapioca for another starch, such as cornstarch, potato starch or arrowroot.
Jess
Can you help me walk through how you calculated your carbs? I'm new to carb counting and I'm trying to learn! For Flour blend 1; I followed you're links: Bob's Red Mill's White Rice= 264/2 cups. Tapioca= 108/cup. Judee's Unmodified Potato Starch= 160/1 cup. This equals out to 81 carbs/cup but your's is listed as 67/cup- which is obviously better but I can't figure out why there's a 14 carb/cup difference. What am I doing wrong???
Lindsay
Hi Jess! The recipe card here on the blog uses a calculator to figure these things out, and in this case, it's actually adding up and then dividing all of the ingredients listed (so for the three different blends) which is why the macros aren't correct. I don't know a great way to fix that right now (I'll look into it), but doing the calculation the way that you're doing it is going to be the most accurate way to get that information.
Erica
Hi,in the gluten free flour blend # 1, can the white rice flour be replaced with oat flour? If so, would it still be 2 cups? Also, if I leave out the 2 teaspoons of xanthan gum, what will that do taste/texture wise to cakes and cookies?
Thanks!
Lindsay
Hi Erica,
We haven't tried making the bread with oat flour. I think that you could try it, but the bread will be much denser in texture. Xanthan gum helps to replicate the stretchiness of gluten. You will want to use xantham or see my note in the post about replacing it with psyllium husk powder instead.
Faith
What would the ratio be od gum with husk subsitution?
Wendy Stoltz
Hi Faith,
I would try ½ to ⅓ as much.
Andie Dulle
Question:how do I getto make crunchy glutenfree panini buns with rice flour.Also can you divide the bread dough#2 in to bun sizes.Hope to hear from you
Wendy Stoltz
Hi Andie, I have not made gluten-free panini buns yet, so can't offer advice on this.
Ginny
Is it possible in your flour blend recipe 1 to substitute the potato starch. My daughter is Coeliac dairy intolerant and also intolerant to potato starch and corn starch.
Wendy Stoltz
Hi Ginny
You can use arrowroot starch in place of the potato starch.
Ginny
Hi Wendy thank you for your response regarding the arrowroot. Do you use the same amount of arrowroot starch 120g as potato starch. I struggle with the cup measurements and when I google or look at charts they all vary.
Also in blend 2 you use Millet flour not popular in UK have read you can swap with Almond flour would that be 120g. Thank you
Wendy Stoltz
Hi Ginny,
The recommendation is to use 2 teaspoons (5 grams) of arrowroot powder for each tablespoon (10 grams) of potato starch.
Ginny
Wendy thank you so much can’t wait to try this.
In blend 2 can I use almond flour instead of Millet flour and would it be the same amount x
Wendy Stoltz
Hi Ginny, you can and yes it's the same amount. Enjoy!
Wendy
I’m new to gluten free cooking. I’ve tried a couple of Christmas cake recipes with commercial gluten free flour, but they were still yummy, but heavy and more suitable for a pudding Could you pass on your flour mix preference please? Many thanks. No doubt I’ll be back for more advice along the way. Wendy
Wendy Stoltz
Hi Wendy,
I would try one of these https://www.glutenfreepalate.com/gluten-free-flours/
Stephanie Dotson
I am wondering which recipe you would recommend for cut out cookies. I want make some for Christmas but need them to hold their shape. Thank you!
Wendy Stoltz
Hi Stephanie, try the 1st or 2nd blend.
Barbara
Hi!
To add to my gluten-free, wheat free, dairy free flours, I also can't have any rice or corn products, other than wild rice or black rice. Can you suggest a flour that can accomodate my particular situation?
Thank you!
Wendy Stoltz
Hi Barbara, I think you would need to do a bit of experimentation with one of the blends and wild rice or black rice. I unfortunately have not tested these blends with those.
Jo
My biggest challenge is to eliminate both xanthan and psyllium. Eggs/dairy is not an option. Also, no corn or oats. Any suggestions?
Wendy Stoltz
Hi Jo,
I would suggest you scroll down and look at the blend options. Maybe try Gluten-Free Flour Blend Recipe 1
dima
Hello..which type of gluten free flour is best for gf tortilla,? if possible to send us gf flour composition
Wendy Stoltz
Hi Dima,
I would suggest the 1st blend. But I have a recipe here if you are referring to corn tortillas. https://www.glutenfreepalate.com/gluten-free-corn-tortillas
Terry Brumley
I used blend #1 in cookies, chocolate chip and peanut butter. They came out FLAT! What would make this happen?
Wendy Stoltz
Hi Terry,
Check your baking powder or baking soda are within date.
Jennifer
Never coming back to this site. Ever. Scrolling this far down to get to actual recipe. Shame on you!
Wendy Stoltz
Hi Jennifer,
I am sorry that you won't be coming back. The layout of the site we use is like this so that I can share helpful hints and tips, especially for those who are new to gluten-free. There is a lot of testing, and most recipe sites structure it like this.