If you are looking for a great DIY gluten free flour blend, this gluten free all purpose flour blend is the blend to make! It is an awesome gluten free flour blend for baking, including yeast recipes!
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If you are looking for a gluten-free flour blend recipe, this is an amazing recipe! I have wanted to create a gluten free flour blend that you could make easily at home.
Buying the different types of flour at once will be a little more expensive upfront, but you will get a LOT more gluten free flour that is cheaper than most store-bought blends. I have been testing this blend in my gluten free recipes, and I am excited by the results!!
I have tested this blend in many of my recipes, and in most instances, this flour blend performed better than most blends. It is the perfect gluten free flour blend for bread. See below for the list of tested recipes.
See below for the master list of the recipes I have tested this flour blend in!
Why Use This DIY Gluten Free Flour Blend:
- It is easy to make this gluten free flour blend recipe, and it yields great results!
- It works well with yeast recipes.
- You can use it as written with psyllium husk, making this a gum-free gluten-free flour blend, or use xanthan gum or guar gum.
- It is easy to store and keep fresh.
- I have metric weights, too if you prefer to measure your flour on a scale.
- It is corn-free for those who have allergies to corn, and there is a nightshade-free version.
Gluten Free Flour Ingredients Notes:
I am still perfecting the amount of psyllium husk powder I use in this recipe. I am finding I have to add an additional 1-2 teaspoons of psyllium to recipes I make. Always check back to ensure I haven't changed the psyllium quantity, especially if you printed out this recipe.
You are going to love this gluten free flour blend with sorghum flour. Let's talk more about the flours I chose for this gf flour blend and why they work.
Note that a couple of Anthony's brand products I used are currently unavailable. I like this brand because their flours are inexpensive. You can always search Amazon to see if they are back in stock.
- Bob's Red Mill Gluten Free White Rice Flour, 24 Ounce (Pack of 4)
- Bob's Red Mill Gluten Free Brown Rice Flour, 24 Oz
- Authentic Foods Sorghum Flour Superfine 3lbs
- Bob's Red Mill, Potato Starch, 22 Ounce
- Anthony's Organic Tapioca Flour Starch, 2.5 lb, Gluten Free & Non GMO
- Anthony's Organic Psyllium Husk Powder, 1.5 lb, Gluten Free
White rice flour is key to my gluten free flour blend recipe. It has very little flavor, blends in easily, and it is inexpensive. You can read more about my favorite blends if you don't want to mix individual flours.
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Brown rice flour is another key ingredient in my gluten free flour blend recipe. It has bran and adds a bit more texture to baked goods, and it is inexpensive. You can read more about my favorite blends if you don't want to mix individual flours.
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Sorghum is one of my favorite less starchy brands of gluten free flour. The flavor is pretty neutral and it is high in protein, fiber, and iron. It works really well in flour blends. I love this brand because they mill it extra fine, but other brands are also okay to use. You can read more about my favorite blends if you don't want to mix individual flours.
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Potato starch is important for this blend. As other starches, it helps hold moisture in your baked goods. If you have a nightshade allergy, use arrowroot starch in place of this starch, or use more tapioca starch. I used Anthony's brand, but it seems to be unavailable, so this brand is a great option. You can read more about my favorite blends if you don't want to mix individual flours.
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Tapioca starch is made from the cassava plant, which adds some chewiness to your baked recipes similarly to wheat. I love this brand because you get a lot more for the money, and they test to ensure their products are gluten free without cross-contamination. You can read more about my favorite blends if you don't want to mix individual flours.
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This is the psyllium blend I use in my all-purpose gluten-free flour blend. It is back in stock!
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If you love to bake, check out my Gluten Free Baking Tips.
Recipe Step-By-Step Directions:
Are you ready to make your own gluten free baking mix? Gather your ingredients and grab a large
Step 1: Add the ingredients to a large mixing bowl. Use a wire whisk to blend the ingredients together. In this recipe, you will want to whisk, stir with a large spoon, then whisk again.
It is very important your flours and starches are evenly blended.
Step 2: Move the flour into a large plastic zipper bag or mason jar. You want to be able to seal it to keep it airtight. Use it in all of your favorite recipes!
Recipe FAQ:
This is a great question, and I get it often. Gluten free flour doesn't have the gluten that wheat flour has, making it hard to create baked goods that hold together. It will fall apart if you bake something with just rice flour or another single grain. When you combine grains, starches, and a binder, your baked goods hold together nicely.
If you prefer to use pre-blended gluten free flour mixes you can buy in most grocery stores, I wrote a helpful article that goes over the best gluten free flour blends, and the types of recipes in which each blend performs the best.
There are quite a few kinds of gluten free flour that are safe for those on a gluten free diet. Brown and white rice flour, sorghum flour, buckwheat flour, corn flour, millet flour, cassava flour, coconut flour, teff flour, oat flour (must be certified gluten free!), amaranth flour, and almond flour. You can also use specialty flour like coffee, banana, plantain, tigernut, and bean flour.
Always store your gluten free flour in an airtight container in the refrigerator. This will prevent your flour blend from becoming rancid.
Yes, you can freeze this gluten free flour blend. Store in a freezer bag, and squeeze out the extra air.
Yes, you can omit the psyllium husk from this blend, then add one teaspoon of xanthan gum to the recipe you are making.
Recipes I have Tested This GF Flour Blend In:
Here are the recipes I have tested so far using my blend. Any notes are also here and in the recipe posts so you know if you need extra liquids.
- Gluten Free Chocolate Chip Cookies - I successfully used my flour blend in this cookie recipe.
- Gluten Free Pizza Crust - I had to add about ⅓ cup of extra water to make my gluten free pizza crust recipe. I added 2 additional teaspoons of psyllium husk powder. I will say this gluten free flour blend performed better than my favorite, the Cup4Cup brand. My blend had more of the classic chewiness I missed in crust since going gluten free. I will soon test my crust recipe with this flour blend on the grill.
- Gluten Free Pizza Rolls - Add an additional 3-4 tablespoon of water and 2 additional teaspoons of psyllium husk powder.
- Gluten Free Lemon Layer Cake - No adjustments from the original recipe is needed. My gluten free flour blend without xanthan gum worked perfectly.
- Gluten Free Peach Kuchen - No adjustments to the flour was needed.
- Gluten Free Apple Cake - No flour measurement changes are needed.
- Gluten Free Biscuits - This flour blend works well in my gluten free biscuits recipe. You will need to add 1 tablespoon of additional milk to the dough.
- My Gluten Free Oat Bread - No adjustments are needed.
- Gluten Free Pancakes - This blend works perfectly with no further changes to the flour blend.
- Gluten Free Muffins - I tested this gluten free flour blend in my gluten free apple muffins recipe. (Note I used frozen cranberries in the test.) It worked perfectly without any modifications to the flour blend.
- Gluten Free Mug Cakes - This recipe works well in all of my mug cake recipes with no changes.
- Gluten Free Bread Machine Bread - This recipe worked great with no modifications.
- Gluten Free Soft Pretzels - This recipe worked great with my flour blend. No modifications are needed.
- Gluten Free Strawberry Banana Bread - This flour worked so well in my banana bread recipe; I feel confident that my flour blend will work in all my banana bread recipes.
- Gluten Free Cinnamon Rolls - My flour works in all my roll recipes, including my Gluten Free Gingerbread Rolls, Gluten Free Orange Rolls, and Gluten Free Lemon Rolls.
- Gluten Free Coffee Cake - One of my readers used this blend to make this coffee cake. No modifications were needed, and it got rave reviews.
- Gluten-Free Dairy-Free Crepes - My blend worked well in my crepes recipe. No changes to the original recipe.
I will keep adding to this list as I test it in more recipes!
📖 Recipe
DIY Gluten Free Flour Blend
Ingredients
- 3 cups white rice flour 533.7 grams
- 1 ½ cups sorghum flour 227.4 grams
- 1 ½ cups brown rice flour 232.3 grams
- 1 ½ cups potato starch 277.4 grams * see notes if you are nightshade free
- ¾ cup tapioca starch 102.3 grams
- 3 tablespoons psyllium husk 31.7 grams
Instructions
- Add all of the flours, starches, and psyllium husk to a large mixing bowl.
- Use a whisk and mix the ingredients together. Take a large spoon and mix the flour, then whisk again. It is critical the flours are completely and evenly blended.
Notes
- If you are nightshade-free, you can use all tapioca starch.
- If you are going to use xanthan or guar gum, reduce the amount of psyllium husk to 1 tablespoon.
- Store in an airtight container or freezer zip-style bag in the refrigerator.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Evelyn Sheppard
I need to find a good blend for bread and will try this one as your recommendations for steve’s won’t ship to CAD! Anything special to note if I need this for roles, buns & bread?
Sandi Gaertner
At the bottom of this post is a list of all recipes I have tested with my blend so far. For bread and rolls, just be sure the dough is workable and not sticky. If you have to add a little more flour or water to get that consistency, it is ok.
Vicki
Hello. I was wondering if brown ri e flour would work here?
Sandi Gaertner
Hi Vicki, do you mean using only brown rice flour without the white rice flour? I haven't tested that...if you try it, please let me know how it works.
Mary E
I plan to make your DIY Flour blend tomorrow just because I loved your French Apple Cake! 🙂 Do I understand correctly that all or many of your recipes will work with your DIY? I noted that you also specify what other flours have worked per each recipe. I'm new to your site, so have been scanning recipes.
With this DIY flour recipe, you say to add less psyllium if we intend to add XG. So since I can't know for sure if a recipe will require XG, then I shouldn't add the psyllium to the batch of flour blend yet? How would that work?
Sandi Gaertner
I am glad you are going to try it. I list recipes in that recipe that I have tested at the bottom. I am trying to test one recipe in each category. I tested pizza, muffins, a cake, etc recipes. I don't use xanthan gum in the recipe, nor do you need it. Some readers wanted to use both for some reason.
Mary E Ruiz
So sorry Sandi, but to clarify, should I add psyllium husk when I make a whole batch of your DIY flour blend?
Or should I wait until I know if a recipe requires me to add XG, since I would need less psyllium, as per your recipe? And if that is the case, when I DO use XG, how much psyllium per cup should I add?
I probably only make GF dessert recipes (cakes, fruit pies or crumbles, cookies) and not breads, so do you think those type recipes on your site would usually require XG as their binder?
Or do you think that I'm better off using a store-bought GF flour since they're only dessert recipes?
Sandi Gaertner
Hi Mary, I add it to my blend, but if you prefer to add it after you know about xg, that is fine too. It is up to you which blend you use. Many are really great.
Mary E
Hi Sandi. I did make a batch of your DIY Flour blend. I made the Creamy Apple Cake and it worked out perfectly for this recipe. And I only added 1 T Psyllium to the batch, as per your recipe, since I will probably be adding XG if the recipe asks for it.
Sandi Gaertner
I am so glad you loved this cake with the flour blend. Thank you so much for testing it :-).
Tsi Harter
We like corn flour, but when making corn pasta, cornmeal with 1/3 corn starch. Works well with yucca noodles and potato noodles. Have you tried bean flour? Some beans, like pintos and sulfur beans were bred to use as flour. They will grind very fine even in a blender. Mind, to get out the gassy part, knock off the skins, then finish grinding.
Sandi Gaertner
These are great tips. Thank you so much, Tsi.