One of the easiest (only three ingredients!) and cheapest gluten-free flour mixes you can make. Homemade so you can make large batches, this is a fabulous all-purpose flour you can use in most baked goods. I substitute it 1:1 for regular wheat flour and it turns out beautifully every time.
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Why I Love This Homemade Gluten Free Flour Blend
It’s almost baking season! With the holidays coming up my baking is ramping up and so I feel it’s best we start with the basics and make sure you have an allergy-friendly, all-purpose, gluten-free baking flour to get you through this busy baking season!
I feel like gluten-free has such a bad rep. People tried eating something gluten-free ten years ago and had a bad experience and now they assume all things gluten-free are dense, dried out shells of baked goods.
I think people tend to forget that baking with wheat probably had its own learning curve too–we just weren’t around for it! And, thankfully–gluten-free baking is getting better and better every day. (That’s not to say I still don’t buy some packaged stuff and want to gag–hence why I do so much of my own baking!)
I have been using this gluten-free flour blend for over six years now, and I have ZERO reason to stray. It performs every single time–whether in bars, brownies, cookies or cakes. It’s moist, it’s not gritty and best of all, I can substitute it 1:1 for regular flour. Meaning, that if the regular recipe calls for 1 cup of flour, I simply measure out 1 cup of my flour blend.
I often feed non-gluten-free people my baked goods, and I frequently get a “THAT’S gluten free??!!”. So, I think this flour blend really does pass the test.
Why making your own gluten-free flour is worth it
I like making a homemade flour blend because I find this helps with the cost. It really is a bummer having to buy THREE flours to replace regular wheat flour. That’s just the way it is to get that same texture and performance. So, I try to do it as cheaply as possible. I see some gluten-free flour recipes that call for 4-6 ingredients and I just can’t do it!
I also like that I can make a large quantity, so that I have plenty on hand. There’s nothing more annoying than having to make a new blend every time you want to bake and have a craving you need to take care of.
I keep my flours in glass jars with airtight lids (as seen in the pictures). I feel this helps them last longer and stay more fresh.
The nice thing with gluten-free exploding is that people have found that there are TONS of gluten-free flour substitutes: sorghum, buckwheat, millet, chick pea, coconut, fava and so on and so on. The problem I find with these is that they’re often harder to find, and often more expensive.
Can you sub out brown rice flour for white rice flour in your gluten-free flour blend?
Yes, I have found that both brown rice and white rice flour are quite interchangeable. I usually buy white as it’s the cheaper of the two, sometimes a bit “softer” in texture and often easier to find.
Is it cheaper to make your own gluten-free flour?
This is a tough question to answer, as prices fluctuate based on where you live in the US, and which brand you purchase of each component. There is a spectrum and there are places to buy components in bulk for cheaper, all the way to very expensive organic blends. It also depends on which gluten-free flour you’re comparing it to. There are generic brands like Walmart’s Great Value to very expensive specialty brands like King Arthur.
To make a comparison simple, let’s assume you purchase all Bob’s Red Mill components, to compare:
To make my flour, which makes 6 cups, I found these local prices and weights of each:
- 24 oz/680 g Bob’s Red Mill White Rice Flour from Albertson’s for $4.49
- 22 oz/623 g Bob’s Red Mill Potato Starch from Fred Meyer’s for $5.99
- 16 oz/454 g Bob’s Red MIll Tapioca Flour/Starch from Fred Meyer’s for $4.49
TOTAL: $14.97
The closest gluten-free blend I can find on the market is Divided Sunset for $6.98, and it makes only around 5 and 1/4 cups approximately.
At first glance, you would think buying the all purpose blend will be less expensive than making your own. But, you will have quite a bit of potato starch and tapioca flour leftover for your next batch(es), so it won’t take much more to make additional batches, so the price will level out a bit if you commit to making more batches (which if you bake a lot like me is easy to do.)
I also often buy my gluten-free flour components at a local store, Winco, which sells them in bulk and by the pound, so I save a bit doing it that way as well. Some people also subscribe to websites like Thrive which sometimes sell specialty foods at a discount.
Some people enjoy making their own because they cannot have xanthan gum, and most all purpose blends include this. Many all purpose blends often have a whole list of additional additives like vitamins and minerals, cellulose or psyllium husk or other grains which some people cannot have (like sorghum, oats or millet).
I like that my blend is so simple–just three ingredients–so even though the cost may be a bit more, it might be worth it to some people to make their own.
Plus, it is sometimes nice to have bags of single grains around that aren’t mixed with other things in case a recipe calls for a single grain (many recipes do). Like my tortilla recipe, which needs extra tapioca flour.
Ultimately, you have to choose what is best for your wallet and your health, and I hope if making your own gluten free flour blend is a desire of yours, that this recipe will help you.
What can I use in place of flour to make a recipe gluten-free?
Unfortunately, if a recipe calls for flour, you cannot omit it or replace it with another ingredient. If a recipe needs a grain, it will need a grain. And, you CAN NOT replace regular, wheat flour, with a single grain flour. For example, you cannot replace a regular recipe that calls for flour with something like brown rice flour. It takes multiple grains to try to mimic just typical wheat flour’s properties.
Thankfully, my flour blend can often be used in place of regular wheat flour. However, sometimes with gluten-free baking just swapping the flour out will not yield the best results. Sometimes there needs to be more or less liquid in the recipe, and that is why I never recommend someone just tweak a recipe that wasn’t meant to be gluten-free. It’s best to look up a tried and true recipe that has been tested so that someone else has gone to the time and expense to figure out how to make a recipe gluten-free. Sometimes it isn’t straight forward and people most often get upset when they try to recreate a recipe by only swapping the flour. Let us save you the hassle!
There are gluten-free flour blends out there for more complex things like breads (my flour blend works best for cookies, muffins, cakes and cupcakes). These have a more robust ingredient list and are more structured for things like that. Better Batter, King Arthur’s Measure for Measure and Bob’s Red MIll 1:1 Baking Flour might suit those needs better and can give you a good base if you’re wanting to do a straight swap out.
Why is it important that all the gluten-free flours are very finely ground?
If you do not purchase from companies that finely grind the components of their gluten-free flour, your end result can end up feeling grainy–which is a very unpleasant mouth feel. Think about how hard rice kernels are–which are a base for almost all gluten-free flours. If it isn’t milled and finely ground, you’re going to notice it in the finished good.
As you experiment more with gluten-free baking, you’ll find what brands you trust and which brands you feel have a superior bake and finish to your palette and liking. Remember that learning to bake gluten-free is a process and it’s normal and OK to have ups and downs. The ups will feel much sweeter when you’ve had a few fails. Those new recipes that work well will become cherished because they’re hard fought for.
Where can I find the ingredients for homemade gluten-free flour?
Speaking of finding them, here are the stores I often buy the ingredients to the my gluten-free flour recipe to:
- Sprouts
- Whole Foods
- Walmart (sometimes)
- Winco
- Smiths
- Maceys
- Natural Grocer
- Amazon
How to mix your gluten-free flour blend
When making it, I measure out all of the ingredients into a large bowl, then I whisk them all to help distribute them evenly. Then, to also ensure it’s well-distributed, I put the lid on the bowl and shake it. Be sure to tap it heavily on the counter before opening it, or else you’ll have a cloud of flour everywhere! It never hurts to re-shake it (with the lid on) before using it just to be safe.
How do you measure gluten-free flour?
An important tip! When you are measuring gluten-free flour (and it’s counter-parts when making gluten-free flour) REMEMBER to take a large spoon and gently dump the flour into the measuring cup. Then, once it’s overflowing, take a knife and scrape off the excess, so you have a nice, clean, and even line with the measuring cup. You do not want to scoop or pack in the flour, as this will make the flour the wrong ratio and you won’t get the soft, just-like-wheat texture. See the video above on how to properly measure gluten-free flour.
I hope this helps you enjoy some of your old favorites and get back to baking!
**PLEASE NOTE: Gluten-free flour does not rise like regular flour. So, you’ll notice all of my recipes call for an ingredient, xanthan gum, which helps give the rise and airy-ness that regular flour typically has. I prefer to not include this in my blend, as each type of recipe needs its own amount and to ensure I’m getting the proper amount. If you’re unsure about swapping out gluten free flour for regular wheat flour, the rule of thumb is one teaspoon of xanthan gum for 1 cup of gluten free flour.**
What is this gluten-free flour recipe made of?
This recipe is fantastic because it only has three ingredients. You only need:
- White rice flour or brown rice flour (I prefer white, but brown can work too)
- Potato starch (not potato flour)
- Tapioca flour/starch
Is potato starch the same as potato flour?
No. Potato starch and potato flour are not the same thing.
Is tapioca flour the same as tapioca starch?
Tapioca flour and tapioca starch are commonly used interchangeably.
Is there anything you shouldn’t make with this gluten-free flour?
While this DIY gluten-free flour blend is great for pancakes, muffins, brownies, bars, cakes and cookies I find that you need more specific ingredients when it comes to bread making. Be sure to find specific bread recipes and follow the instructions instead of replacing it with this blend. For example, my gluten free dairy free homemade bread requires a certain box mix, and my gluten free vegan breadsticks require yet another store bought blend.
What can you make with this gluten free flour?
Here are a few of our favorite gluten-free baking recipes, and ones that have raving reviews:
- The BEST gluten free vegan brownies
- Allergy friendly chocolate cupcakes
- Gluten free vegan chocolate sheet cake
- Gluten free baked chocolate donuts
- 20+ Allergy friendly muffin recipes
- Gluten free sugar cookies
The BEST Homemade Gluten-free Flour Mix
One of the easiest (only three ingredients!) and cheapest gluten-free flour mixes you can make. Homemade so you can make large batches, this is a fabulous all-purpose flour you can use in any baked good. I substitute it 1:1 for regular wheat flour and it turns out beautifully.
Ingredients
Instructions
- Taking a large spoon, gently pour the ingredients into the specified measuring cups. Pour more than needed, making a domed measuring cup. Take the back of a knife, and scrape the excess off, leaving a clean, even line with the measuring cup.
- Measure each ingredient and pour into a large bowl.
- Whisk the ingredients to evenly distribute.
- Afterwards, put a lid on the bowl and shake to finish distributing it well.
- Tap the bowl on the counter before opening it, to ensure it has settled and you don't get a cloud of flour when you open it.
- This can keep in your fridge for several months, if air-tight (although mine never lasts that long!)
- If your flour has sat for a while, you'll want to re-whisk it to make sure the ingredients have not settled too much before using it in a recipe.
- Once this recipe is made, it can be swapped 1:1 with regular flour--keeping in mind you'll still need a leavening agent like xanthan gum (which all of my recipes include).
Taken from the baking genius, Cybele Pascal, in her cookbook “The Allergen-Free Baker’s Handbook“
Don’t forget to pin it, so that you don’t lose it! Be sure to check out my other allergy-friendly Pinterest boards.
Hi! I’m Megan, a mom to four kids, two with multiple food allergies & one with EOE. I’m a published cookbook author that constantly tweaks recipes to make them allergy friendly–it’s an addiction. I share every recipe & tip with the hope that they help you as you manage your food allergies & dietary restrictions. You can still be awesome, even with food allergies!
Related Recipes:
Gluten-free & Vegan Double Chocolate Baked Donuts (Gluten, dairy, egg, soy, peanut & tree nut free; top 8 free)
Egg-free & Dairy-free Frittata Cups
Gluten-free Vegan Chocolate Zucchini Cake (Top-8-free too!)
No Thermometer Dairy-free Fudge (Vegan option too!) + VIDEO
Allergy-friendly Mississippi Mud Brownies (Top 8 free!) + VIDEO
Spiced Apple Oatmeal Pancakes (GF & Vegan Options)
Surati
Hi – I just a couple of questions: ( and a Thank You for your recipe )
1.). Have you ever made biscuits with your flour blend, bicuits that rise properly, are light a fluffy ?
2). What is the purpose of Xanathan flour ? I see it in FG mixes as an ingredient a lot.
Thank You
Megan Lavin
Hey Surati! Thanks for coming to my site! If you need gluten-free biscuits, I’d really recommend these ones: https://allergyawesomeness.com/gluten-free-biscuits/. Xanthan gum is necessary in gluten-free baking because it acts as a binding agent since we don’t have those glutenous strands that regular baking has to help baked goods keep their shape and give them some elasticity. Happy baking!
Ginna
Do you know how many grams per cup? Every brand is different. I have one that is 156 grams per cup, KA measure for measure is 124, KA all purpose is 156.
Megan Lavin
Hi Gianna, just clarifying: do you mean how many grams in a completed blend once it’s measured to 1 cup? Or, do you mean how many grams per ingredients before it’s all stirred together? I’ll try to measure it out once I make another batch and update the post when I can. Thank you for stopping by.
Marilyn
I’m STILL looking for a good GF flour blend with NO potato starch/flour or corn starch.
Thanks
Megan Lavin
You’ll want to find a keto blend, as they are grain free.
Josh
Is it possible to have a good outcome with just rice flour and tapioca flour blend and if yes what’s the ratio like?
Megan Lavin
Hi Josh, I’ve only ever made it with the three, and not the two, so I can’t say from experience. If you try it, I’d love to hear how it goes. Happy baking.
Jodi Mueller
Hi
I have an allergic reaction to xanthin gum I would like to find something to replace it with when I make donuts
Do you think this mixture would be good without it?
And would the egg bind it??
I’m assuming I’ll probably have a reaction to guar gum too
Megan Lavin
Hey Jodi, Thanks for stopping by! I have never tried it without xanthan gum, so I can’t say for sure. If you can use egg, you may be able to get away with it? I’d love to hear what happens if you don’t mind reporting back.
Josh
I know how you feel my intestinws are super sensitive I can’t take dairy,gluten, highly acidic foods,yeast, corn, oats..and spicy chillies or black pepper….my intestines swell up and causes constipation..and neither can I have too much bean or legumes flour as it makes my stomach bloat and I also have gastritis..and the bloating will lead to acidity and eventually irritate the intestines ..I also don’t react well to xantham gum..maybe coz it’s a kind of bacteria or made from bacteria that don’t agree with my gut
However last Christmas I tried making cookies with rice flour coconut flour..dairy free margarine (nutlex) and brown sugar
I must say it turned out well but it’s texture,when you use coconut flour is best for making chocolate chip cookies or cookies with that kind of texture..it gives you that softer damp kind of texture..would go well with raisins too..
This Christmas I’m trying to perfect my baking coz I wanna make real cookies like thumbprint cookies ,sugar cookies and butter cookies..so I’m gonna try just rice flour and tapioca flour.. but im not sure of the ratio..as for the jam I made my own..since I cannot take highly acidic fruits..my jam blend is basically water ,caster sugar, tapioca starch,drops of alcohol free orange colouring and a few longan fruits as they’re the least acidic and just for taste and aroma..boil them slow stir it till it thickens and leave em to cool..Walla jam is done..
Orion
Try using Tapioca starch
Megan Lavin
Thanks for the tips Orion!
Bonnie
Hi, I’m so looking forward to trying this recipe. Thank you for posting. I just wondered if you had a copy of this recipe in grams, just to find better accuracy as I use the metric system (from Australia), with digital scales? Thank you so much in advance!
Megan Lavin
I don’t–but def plan to add it soon. Happy baking.
Jean
Thank you for giving me a chin up, positive article and easy gf flour recipe add I’m new to gluten free and a bit discouraged but your article really helped.
Megan Lavin
And thank you for the nice comment. It’s a big switch at first, but before you know it, you’ll have adjusted to this new normal. You got this!
Janita
Use google to convert Just type in how many grams to 1 cup / tablespoon etc.
Chris
Can you use any other flour besides rice flour and achieve the same results?
Megan Lavin
Hi Chris, Because we can have rice, I’ve never tried it with anything else. I figured if it ain’t broke–don’t fix it. If you cannot have rice, you’ll want to look into paleo recipes. Best of luck! Hopefully my savory/dinner recipes will work better for you.
Marilyn
I’ve learned that xanthan gum is a derivative of corn (which I need to avoid anyway.) Personally I’ve developed a dislike for it too. Guar gum works the same as xanthan gum and doesn’t leave the slink feeling in my mouth nor the strange aftertaste that xanthan gum leaves behind.
Cheryl
How much Guar gum do you add per cup of GF flour?
Marilyn
It’s hard to give a rule of thumb answer to this because it depends on what you’re making. Most GF flour blend recipes call for xanthan gum so I substitute that amount of guar gum. If the recipe doesn’t call for xanthan or guar gum and you feel it needs it, I’d add a scant teaspoon to 3 cups flour.
Chloe Mayor
Hi can this be turned into a vegan recipe
Megan Lavin
Hi Chloe! Thanks for stopping by. If you’re asking if this gluten-free flour mix is vegan, it is. Is there a specific vegan recipe you’re looking for?
Patricia
Hi, do you happen to have the weights of ingredients? Baking is such a science, my measuring cups probably aren’t the same as yours, any insight would be appreciated, thank you!
Megan Lavin
Hi Patricia–good for you wanting to be exact. I find that with pancakes however, that they’re pretty forgiving. As long as you spoon and level when you measure, little differences should be fine in pancakes. Enjoy!
Cathy
By chance, do you have the nutritional breakdown of this flour recipe?
Megan Lavin
Hi, Cathy. I’m sorry, I do not.
Marilyn
i have hunted everywhere for a good GF bread flour recipe. I need a recipe that does NOT contain potatoes, gluten, oats, and corn. I have lots of GF flour recipes but all contain something in the above list. I do not tolerate those ingredients well. Do you have a recipe that will work??
Megan Lavin
Hey Marilyn, I can totally appreciate why that would be frustrating, because those are staples in the glute free community. All of my recipes that use flour, use potato starch. If I were you, I’d look into paleo or keto bread recipes, as those should be grain and gluten free. Best of luck to you!
Marilyn
I found this website where there’s a choice of five recipes. While they all contain potato starch, I’ve requested a substitute for it. The author claims to give subs. Sure hope so!
Sarah
Just want to say you aren’t alone – my son can’t have wheat or potato and it’s so hard! I hope you found something that will work. I hope we both do!!
Phoebe
Hello! I made a bread mix that fits your needs (I hope!-the recipe calls for eggs, are eggs okay?). My brand is called Other Foods. I have 2 mixes, Sandwich Bread Mix (no almond flour) and Almond Bread Mix (low carb). You can find them on my website or on amazon. Sorry if this post is not cool- shameless self-promotion(!!) But I cannot eat potato, gluten, soy, corn, or oats and it’s so hard to find!
Thanks,
Phoebe
Other Foods
Jaimie
According to Nicole at Gluten Free on a Shoestring, you can sub arrowroot for the potato starch. I’ve not done it, but it might be worth a try!
Megan Lavin
Thanks Jaimie!
Keturah
https://www.adayinthekitchen.com/soft-gluten-free-sandwich-bread/
this is really good if you’re still hunting! 🙂 just be careful, like all recipes you check the volume of the measurement compared to your country. For example, an American’s Tablespoon is 14.8ml whereas, in Australia it’s 20ml. Just check for accuracy. We also weigh flours in this recipe for consistency and accuracy too. The only thing I can see you can’t have in it is xanthan gum (from corn). My family is going to try it with guar gum next which does the same thing and see if it turns out the same. – we need corn free too! Hope this is useful. 🙂
Saabira Quadri
Hi,
Thanks for sharing this amazing recipe of gluten free flour blend! .I’m definitely going to bookmark this. I am most likely going to use this to make bread, pasta, baked goods. Keep sharing more with us. I enjoyed reading it.
Megan Lavin
You’re so welcome. Just as a reminder–it’s best in baked goods like: muffins, cookies, cakes, cupcakes and bars. If you’re wanting a gluten free bread recipe, I’d use this one: https://thereislifeafterwheat.com/2014/10/sandwich-bread-2/
I have not tested this flour in homemade pastas, so if you try it, please report back!
Jodi Mueller
Hi Megan
I just found a recipe so you use it in your baked goods and you don’t have to add any xahim gum, or Guar Gum?
Megan Lavin
Hi Jodi, I’m not quite sure what you’re asking. If you’re saying, do you have to use xanthan or guar gum in addition to my flour recipe, please see this part above:
**PLEASE NOTE: Gluten-free flour does not rise like regular flour. So, you’ll notice all of my recipes call for an ingredient, xanthan gum, which helps give the rise and airy-ness that regular flour typically has. I prefer to not include this in my blend, as each type of recipe needs its own amount and to ensure I’m getting the proper amount. If you’re unsure about swapping out gluten free flour for regular wheat flour, the rule of thumb is one teaspoon of xanthan gum for 1 cup of gluten free flour.**
Eduardo Reis
Thank you so much for sharing this flour recipe. Now I need to go after a bread recipe to check the amount of xantam gum.
Could you link here some of your recipes for bread using this flour?
Megan Lavin
Hi Eduardo! This isn’t the best flour for bread. It is best for pancakes, bars, muffins and cookies. Bread recipes are quite more complex. I’d recommend this one: https://thereislifeafterwheat.com/2014/10/sandwich-bread-2/
Indrani
Hi! Do you have a substitute for potato starch? I cannot have potatoes, corn, oats, arrowroot apart from being gluten & dairy free?
Megan Lavin
I’m sorry, I don’t. This is the flour I use for everything. I would think some paleo bloggers or strictly gluten free bloggers who can do nuts would have recipes with coconut or almond flours. Best of luck! My dinner recipes should work for you, but unfortunately not my baking.
Pam
I tried Bob’s Red Mill and sadly immediately had a reaction. Do you recommend any other product lines that are free from milk,egg, wheat, peanut, potato and treenut? Almost everything has potato starch.
Thanks!
Megan Lavin
Hi. I’ve never had to look out for potato starch, so that’s not in my wheelhouse for knowing who avoids it. I’m sorry you had a reaction. I hope you can find something that works for you. Perhaps cassava or coconut flour? I don’t have any recipes that work for those, but know they exist.
Crystal tran
Hi, could I use cassava flour instead of rice flour to make the gluten free all purpose flour from your recipe? My kids can’t have rice.
Thank you
Megan Lavin
Hi. Gluten free flours are all quite different–they absorb different amounts of liquid and have different textures to them. I would never recommend swapping out gluten free flours unless the recipe specifically calls for it. You’d have better turn out and luck finding recipes that specifically call for cassava flours. Best of luck!
Marilyn
It would be wonderful to have a three ingredient GF flour but without oats, potatoes, corn. Potato starch is not an option. What can I use?
Alene
I cannot eat rice either. So I’m constantly looking for blends that don’t have rice flours in them. You might look at paleo recipes, because they are free from grains, including rice. Also, Better Batter has a rice free blend called Artisan flour. I’ve made a loaf of bread with it, and it was good!
Also Cup4Cup has a grain free blend, but it’s too expensive. Bob’s Red Mill has their Baking Flour in a red bag, I believe, and I’ve used it for a few things. I hope this helps.
Megan Lavin
Thanks Alene for sharing your knowledge!
Jude
What’s the best substitute for potato flour? All the potato flour I see has preservatives In it which i try to avoid. Would arrowroot or tapioca be ok? Thanks.
Megan Lavin
Hi. I’ve only ever used potato starch. Different flours and starches all absorb liquids differently, which is why I’ve never strayed. If you try it, let me know how it turns out!
Carmen
Hi, would you have a hand made gluten free blend for bread? Yeast is ok. I noticed yours is for muffins and cakes, we are not much of sweet eaters. Thank you.
Megan Lavin
Hi, I have not made homemade gluten free bread, because we also can’t have eggs and they all seem to have eggs in the recipe. My friend swears this is a great recipe: https://thereislifeafterwheat.com/2014/10/sandwich-bread-2/
Jay
Hi , could you please give the gluten free flour mix ingredients by weight (grams) for more accuracy?
Megan Lavin
On my to do list 🙂
Jay
Yeah thanks Megan. Can’t wait to try out your GF recepies. Pls give me the measurements in grams. Thanks
Chrissie Scutchfield
What are your favorite brands of white rice flour, xanthan gum, potato starch and tapioca starch to purchase?
Megan Lavin
Hi! If you click on each item in the recipe, it will take you to the ones I purchase. I enjoy Bob’s Red Mill.
Nicole
Hi there! I’m new to gluten free baking and love the idea of this recipe being a cup for cup substitute of wheat flour. I am a little confused though and hope you can provide some clarity. You say you use this flour as a 1:1 replacement, but then say “keeping in mind you’ll still need a leavening agent like xanthan gum.” If I’m using one of my old recipies and using your flour blend as a replacement, how would I know how much xanthan gum to use? Hoping you can give some clarity. Thanks!
Megan Lavin
Hi Nicole! It can be confusing at first. When I say this is a replacement, I mean that it will taste/be similar to regular flour. But, you cannot use it to replace flour, unless it also has xanthan gum in it to help it raise. You’ll notice in all of my recipes that I call for xanthan gum in varying amounts depending on the recipe, which is why I don’t like to include it in the general flour recipe. I hope this helps!
Emily Beckett
I also have this same question, unfortunately I didn’t feel your response answered it very well. When we are doing “regular” baking, how do we know how much xantham gum to add to a recipe when using this flour blend? Is it maybe so much per cup of flour or something? How did you come up with the amounts that you added to your recipes?
Megan Lavin
Hi Emily. I’m sorry that you still felt unanswered. I developed this blend specifically for my recipes, so when using it in other recipes that I haven’t tested it’s hard to just throw out a measurement. I typically use around 1/2 to 1 tsp for one batch of cookies or one single layer cake. I’d start there. I hope this helps.
Raelene
Hi
Is potato starch the same as potato flour.
Megan Lavin
Hi, as mentioned in the recipe potato starch is not the same as potato flour.
Maddi
Is there something that can replace the potato starch as my baby is allergic?
Megan Lavin
I’m sorry, no. That is a crucial part of the recipe. You might do well finding bloggers who use almond flour. We can’t because of nut allergies, but many use it and it looks like it works well.
April
Hello — I’ve read through the comments but am still confused by the needed xanthan gum. If I make the recipe as is, will adding 1/2 teaspoon xanthan gum be sufficient? Or, does each individual recipe need a different amount of xanthan?
Looking forward to testing this recipe!
Megan Lavin
April, when doubling a recipe, you double everything in the recipe. So, if you’re making a double batch of this gluten free flour, then the recipe would be as follows:
8 cups rice flour
2 and 2/3 cups potato starch
1 and 1/3 cup tapioca starch
No where in this recipe is xanthan mentioned, because I add that on an individual basis in each of my recipes depending on what it is. Click through each of my baking recipes and each recipe will have a certain amount of xanthan called for. I hope that clarifies things.
TERESA
HI!
OKAY, SO MAKING THIS AP GLUTEN FLOUR //
MY ONLY QUESTION IS WHAT IS THE RATIO AND AMOUNT OF THE XANTHUM GUM TO MAKE THIS FLOUR IN BULK?
AS YOUR RECIPES TO BAKE SAY 1/2 TEASPOON XANTHUM GUM.
BUT WHEN MAKING THIS INTO A BULK DRY GOOD.
WHAT IS THE MEASURE OF THE XANTHUM GUM FOR THE FLOUR RECIPE?
LIVING KINDLY,
TERESA
<3 <3
[email protected]
Hi! Just multiply it for however big of a batch you’re doing. The biggest batch I’ve done is by timesing it by three, so that way I can use it up without it sitting too long. Enjoy!
Pam
Hello. I just found your blog post. It sounds great but you use bobs red mill and you have linked that this is peanut and tree nut free but bobs red mill is made on tree nut lines. So this appears that it would not be tree nut free. Have you experienced any issues. Are you or family members allergic to tree nuts? I cannot find any gluten free tree nut free brands of flour. Please let me know your thoughts and experiences. Thank you so very much.
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Hi Pam. Both of my boys are highly allergic to all tree nuts and peanuts. We’ve used Bob’s for almost eight years and never had a problem. When I personally called them (I’d recommend you do this) and spoke to them. I felt comfortable with their cleaning protocols in between their runs. It’s a totally personal call, and one you have to feel comfortable with. Good luck deciding.
Pam
Thank you. Maybe I have to give it a try. I am always worried about that.
Pam
I tried Bob’s Red Mill and sadly immediately had a reaction. Do you recommend any other product lines that are free from milk,egg, wheat, peanut, potato and treenut? Almost everything has potato starch.
Thanks!
Heather
Hi Pam, I’m currently seeking out gluten-free and nut-free ingredients. Bob’s Red Mill is what I use but I don’t personally have the allergies. I was trying to make a cookie free of trace particles. I did come across this Tiger nut flour which is not even a nut. I have not used it yet but I read your comment and though I would share, this is definitely a frustrating process trying to find ALL ingredients as 100% nut free, soy free and gluten free. Good luck! https://amzn.to/3kCWAnG
Kimberly
Ah. Silly me. I found the answer to my own question by simply clicking on your very-well annotated recipe! Thank you! I understand that Bob’s Red Mill’s “finley ground Tapioca Flour” is also known as Tapioca Starch. All good. Thank you! (and sorry for over-commenting!)
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No prob, Kimberly. Glad you figured it out.
Kimberly Alcantara
What is the difference between Tapioca Flour and Tapioca Starch? I know that Bob’s Red Mill sells a Tapioca flour — is that suitable for the GF blend recipe that you’ve posted here? Thank you!!
Crystal J
Does this have to be refrigerated? I have it in a sealed flour container. I originally didn’t see the part about refrigerating.
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I liked to keep it in my refrigerator, but you certainly don’t have to, as long as it’s air tight.
CD
Thanks for the recipe. My daughter has Celiac and Oral Allergy Syndrome. After tending to her in the hospital I started having reactions to many foods and developed eczema. I wonder why this seems to be happening to so many families …
Sjean
One thing it doesn’t mention is how much of th Zan gum you use.
Thanks
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I don’t put xanthan gum in my blend, that way I can adjust it depending on each individual recipe. If you click on any of my recipes, they’ll include xanthan as an ingredient 🙂
Nancy freedman
I have a sensitivity to tapioca everything. What can I substitute for it, and how much?
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I’ve only ever made my blend with tapioca. My guess would be to substitute it with another starch like corn. Best of luck!
Brittany Don
I am SO excited to use this! I use Bob’s Red Mill 1:1 blend or Trader Joe’s all purpose blend, but I have so much rice flour in my house, it kills me not to just make my own. Hoping this will work for the spinach pancakes I make (great way to get a FEW servings of veg into a kid in the morning!). Thanks so much!
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Yay Brittany! That’s the worst to have unused flours sitting around. Glad this will help you use up the rice flour. Happy pancake making!
Alicia
What is the recipe for bread mentioned? I can’t seem to find it anywhere
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Hi Alicia. I’m not sure what you’re talking about. I don’t see bread mentioned anywhere. Can you please help clarify? I’d love to help you, but am unclear what you need. I do not have a sandwich type bread recipe on my site. I have yet to find one I like, and one that is worth the time and money (so many ingredients are needed). I prefer to purchase Little Northern Bakehouse bread: https://amzn.to/34L8UYW (amazon affiliate link)
Alicia
I am just realizing I commented on the wrong blog lol I was doing a massive search and was deciding between a couple recipes. Whoops sorry! But thanks for replying!
Andrea Hicks
Okay, so if someone is allergic to potatoes, could I sub a different starch? (allergic to wheat, corn, oat, potato, quinoa, spelt)
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Hi! I’ve only ever subbed out potato for corn starch, so I haven’t tried anything that you mentioned you’re not allergic to. I would assume so, though I can’t say for sure as I haven’t personally tested it. If you do try it, I’d love to hear how it goes. Best of luck!
Brittany Don
How did the corn in place of potato starch work? I have some on hand, but only want to sub if it worked as well. Thanks!
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Hi Brittany. I’ve only tried it a few times when I’ve been in a pinch, and it’s been so long I can’t remember what recipe exactly I tried it on. I would think it’d be fine, but understand if you don’t want to chance it. If you try it with corn, I’d love to hear your thoughts.
Alisa Fleming
This is the blend I’ve been using for years for GF sweets – it’s timeless!
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It really is! Everyone should be using it!
Elizabeth DiBurro
This flour blend sounds so simple! I look forward to trying it in my next recipe!
Thank you. 🙂
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Thanks so much Elizabeth! Happy baking 🙂
Celeste
Everyone needs a go-to flour blend they can make at home. Love the simplicity of this one, makes it so easy to keep some on hand!
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Thanks Celeste! Yes, everyone needs one they can make at home–agreed.
Dee
Is there a good substitute for the rice flour? Maybe a nut flour or cassava? I am allergic to corn, wheat, oats, rice.
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Each gluten free flour has completely different properties. I would not recommend substituting one for the other but rather finding a blend that works for you.
Nikki
How much xanthom did you add to this recipe?
Megan Lavin
Hey Nikki. Thanks for stopping by. As mentioned above, I don’t add xanthan to this blend, in case you are using it for recipes that like to call for it individually. Hope that makes sense. King Arthur flour suggests this, if you’d like to add it: “When adding xanthan gum to a recipe that doesn’t already call for it (and baking with a gluten-free flour that doesn’t include it), use about 1/4 teaspoon per cup of flour. Blend it evenly into your dry ingredients before mixing.” SOURCE: https://www.kingarthurbaking.com/blog/2013/07/26/the-gluten-free-conversion-conundrum