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 recipe for a gluten free flour blend, 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.
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, 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 are needed from the original recipe. My gluten free flour blend without xanthan gum worked perfectly.
- 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 really well in all of my mug cake recipes with no changes to the recipes.
- Gluten Free Bread Machine Bread - This recipe worked great with no modifications needed.
- Gluten Free Soft Pretzels - This recipe worked great with my flour blend, no modifications needed.
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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VICKI
Can you substitute Sorghum with buckwheat please?
Sandi Gaertner
I have never baked with buckwheat so I do not have an answer for you. It will depend on liquid absorption of the two different flours.
Renee
Hello! Thank you for all your awesome receipes. I have made a few. I got all the stuff to make your DIY flour blend. I am really looking for a bread machine receipe that will taste good and bake well. I see that you listed your Bread machine receipe worked well with this DIY flour blend, but when I click on the link that receipe lists our the various flours not the flour blend. I am unsure of how much of the flour blend to use. Would you clarify that please? Thank you!
Sandi Gaertner
Of course. You would add up the total flour in the recipe for the bread, or 3 cups. Use that amount of my gluten free flour blend. With my blend you can omit the flaxseed meal if you like.
Sheryl
Hi Again,
I just posted, but don't find my post.:( So forgive me if this is repeat! I was just wondering in which recipes you use your DIY flour? I really like this flour recipe as I'm allergic to nightshades, and most commercial GF flours have potato starch as an ingredient. However, I'm not finding this flour mix in your recipes. Can you help me out on this one? I LOVE your blog and have made several of your recipes with very good outcomes. Thank you for all your hard work on behalf of us with allergies!
Sandi Gaertner
Hi Sheryl, I list the recipes I have tested my flour blend in at the bottom. You can get there easily via the Table Of Contents. I am working to test it in a recipe for each category first...but it is time-consuming.