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 every time.
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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 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 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 lids in my fridge (as seen in the pictures). I feel this helps them last longer.
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. Also, because my son is not simply gluten-free, but has a food-allergic disease called Eosinophilic Esophagitis (EOE for short) he is also allergic to sorghum, buckwheat and millet. So, this was one of the few blends that he could do! THANK GOODNESS it was a good one!
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.
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 flour recipe to:
- Sprouts
- Whole Foods
- Walmart (sometimes)
- Winco
- Smiths
- Maceys
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.
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!
How do you measure gluten free flour?
Lastly–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.
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.**
What can you make with this gluten free flour?
This flour is great in cakes, cookies, bars and muffins. Here are a few of our favorites, 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 every time.
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”
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!
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/
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!
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.
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
allergyawesomeness@gmail.com
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.
allergyawesomeness@gmail.com
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!
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!)
allergyawesomeness@gmail.com
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.
allergyawesomeness@gmail.com
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
allergyawesomeness@gmail.com
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?
allergyawesomeness@gmail.com
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!
allergyawesomeness@gmail.com
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
allergyawesomeness@gmail.com
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)
allergyawesomeness@gmail.com
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!
allergyawesomeness@gmail.com
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!
allergyawesomeness@gmail.com
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. 🙂
allergyawesomeness@gmail.com
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!
allergyawesomeness@gmail.com
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.
allergyawesomeness@gmail.com
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.