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 three 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!
Speaking of flours, 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 and often easier to find.
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!
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.
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”
Don’t forget to pin it, so that you don’t lose it! Be sure to check out my other allergy-friendly Pinterest boards.
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
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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.
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.