After 15 years of baking gluten free, I have mixed, tested, and experimented with more flour blends than I can count. This homemade gluten free flour blend recipe is the one I kept coming back to. Why? It works. I use it in yeast recipes when most 1:1 blends do not work. One blend for your sourdough, your cinnamon rolls, your birthday cake, and your weeknight cookies. No switching between bags depending on what you are baking
❤️ Sandi’s Recipe Summary
The Quick Bite: Most gluten free flour blends fail in yeast recipes. This homemade blend works. I have tested it in sourdough, cinnamon rolls, artisan bread, pizza crust, and non-yeasted recipes, including cake, cookies, and muffins.
Most store-bought gluten free 1:1 flour blends are created for quick breads, cakes, and cookies, not yeasted baking. Getting a gluten free dough to rise, hold structure, and actually have chew requires a specific balance of flours and starches, and most pre-blended options just are not built for that. This blend is.
I spent months adjusting ratios of grains and starches, and testing with my gluten free cookies, cakes, sourdough, pizza crust, and enriched doughs like cinnamon rolls. The ingredients are simple. Sorghum flour, brown and white rice flours, potato starch, and tapioca starch. They are easy to find in most grocery stores or online. This blend can also be made nightshade-free if you have additional dietary restrictions.
If you enjoy mixing your own flour blends, see all of my custom gluten-free flour mixes.
Why Mix Your Own Gluten-Free Flour Blend?
- Versatility: My blend works well for everyday and yeast baking.
- Customizable: You can use any binder you like to bake with. The gum-free option makes it more flexible for dietary needs. Add psyllium husk, xanthan gum, OR guar gum. Read Why Binders Are Important in Gluten-Free Baking to learn more about binders.
- Allergen-Friendly: Corn-free and has a nightshade-free option.
- The Perfect Pantry Staple: This blend is more economical than pre-blended options. It is easy to store, and it stays fresh.
Gluten-Free Flour Ingredients Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- White Rice Flour: Gives a neutral base and helps create a smooth texture that gluten-free baked goods need. It is super fine, which helps keep baked goods light instead of gritty.
- Brown Rice Flour: Adds structure and a subtle nuttiness without making the blend too heavy.
- Sorghum Flour: This flour type mimics the protein structure of wheat when combined with other flours and starches.
- Potato Starch: This helps keep baked goods moist and tender. It adds lightness and that soft, slightly springy bite.
- Tapioca Starch: Adds a little stretch and chew, which helps mimic the texture gluten usually provides.
- Psyllium Husk: Only add this if you do not plan to use xanthan gum or a psyllium husk gel in your recipe. I like Anthony’s brand because their psyllium husk powder doesn’t turn baked goods purple. There are three main binders in gluten free baking, and you can use psyllium, xanthan gum, or guar gum.
If you love to bake, I have a huge resources section to help. Check out my Gluten-Free Baking Tips.
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🔑 Sandi says: See below for the master list of the recipes I have tested this flour blend in!
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How To Make a Gluten-Free Flour Blend:
Step 1: Add the flours, starches, and either psyllium husk powder (or no binder if you plan to use xanthan gum). to a large mixing bowl. Use a wire whisk to blend the ingredients for one minute. I recommend mixing multiple ways, including both whisking and stirring with a large spoon, then whisking again to ensure they are fully blended.
Step 2: Move the flour into a large plastic zipper bag or mason jar. You want to seal it to keep it airtight. Use it in all of your favorite recipes!
👀 Sandi Says: If you store your flour in the refrigerator, you must allow it to cool to room temperature before using it in a recipe. Otherwise, the moisture levels will be affected.
Interested in trying a different gluten-free flour mix?
I have several gluten-free flour blends on the blog, depending on what you are baking. This all-purpose mix works well in all of my recipes, but I customized a few blends to avoid specific allergens or make fluffy cakes and flaky pastries.
- Gluten Free Flour Blend Recipe Without Rice
- Gluten Free Flour Blend Without Sorghum
- Gluten-Free Pastry and Cake Flour
How I Tested This Blend (And What I Found)
Sourdough Bread and Artisan Yeast Bread:
This is why I get so excited about this blend, because I have found that bread is where most gluten-free flour blends don’t work well. Most blends do not work in yeast recipes. This blend does.
For both my Gluten Free Sourdough recipes and my Gluten Free Artisan Yeasted Loaf, do not use the psyllium husk powder. Just omit it from the ingredients when mixing this blend. Follow the psyllium gel instructions as written in the bread recipe.
My early tests with the psyllium powder in the blend did not have the same texture as I wanted in the finished loaf. Switching to gel made all the difference. Every sourdough and artisan bread recipe on Fearless Dining has been tested with this blend and the psyllium.
This blend was also tested in many of my other recipes, including:
- Gluten Free Bread Machine Bread
- My Gluten Free Oat Bread
- Gluten-Free Artisan Style Cinnamon Raisin Bread
Cinnamon Rolls and Enriched Doughs:
This is where having the two options of binders in this blend makes a difference. When using this blend made with psyllium husk powder, I needed to add 2 extra teaspoons of additional psyllium husk powder to the dough for it to hold together well enough to roll without tearing. When using the psyllium-free version with xanthan gum added at the recipe level (1 teaspoon), no additional moisture adjustments were needed, and the dough rolled beautifully.
I tested this in these gluten free cinnamon roll recipes: Gluten Free Cinnamon Rolls, Gluten Free Gingerbread Rolls, Gluten Free Orange Rolls, and Gluten Free Lemon Rolls. It also worked in my Gluten-Free Orange Bunny Rolls recipe, and these Gluten Free Soft Pretzels.
Pizza Crust:
When testing my Gluten Free Pizza Crust Dough recipe with this flour blend, it came together well, but the dough ran a little dry, so I recommend adding 3 tablespoons of extra water. Once I did that, the crust rolled out and performed better than I expected! It had real chew, the kind that is hard to get from most gluten-free pizza recipes. I will be honest: it outperformed Cup4Cup in my side-by-side texture test.
I also tested it on my Gluten Free No Yeast Pizza recipe.
Biscuits:
I tested this gluten free flour blend in my popular Gluten Free Biscuits recipe. This is the recipe that has been tested with 17 different gluten free flour blends…I found that just 1 tablespoon of additional milk was all the dough needed to come together to the right consistency. From there, the recipe behaved normally.
I also tested it in my Gluten Free Cheddar Bacon Biscuits and my Gluten Free Cinnamon Sugar Biscuit recipes.
Cakes:
No modifications were needed in any of the cake recipes I have tested. Whether you are making a layer cake, loaf cake, or a simple single-layer cake, this blend performs exactly as written in my cake recipes. The crumb in the cake recipes I trialed turned out fluffy, and the texture was consistent from test to test, which is exactly what you want when you are baking something as important as a birthday cake or a special occasion dessert.
These are the gluten free cakes I have tested:
- 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 Lemon Layer Cake – No adjustments to the original recipe are needed. My gluten free flour blend without xanthan gum worked perfectly.
- Gluten Free Mug Cakes – This recipe works well in all of my mug cake recipes with no changes.
- Gluten Free Peach Kuchen – No adjustments to the flour were needed.
- Gluten Free Apple Cake – No flour measurement changes are needed.
- Also, this 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.
Muffins:
I tested this blend in my Gluten Free Apple Muffins and in Gluten Free Blueberry Muffins. This blend just worked straight through without any moisture adjustments needed. In case you are wondering, this blend also worked perfectly in my Gluten Free Mug Muffin recipe.
Cookies:
I tested this blend in my gluten free chocolate chip cookies, gluten free peanut butter cookies, and my gluten free oatmeal raisin cookies recipes using both versions of the blend, with and without the psyllium husk powder.
None of the recipes I tested with my DIY gluten free flour blend needed any moisture adjustments, and the results were exactly what I was hoping for. The cookies had crisp edges, soft centers, and a texture that held up just like cookies made with King Arthur Measure for Measure. If that is your benchmark, you will feel right at home using this blend.
Other recipes of mine tested with this flour:
- Gluten-Free, Dairy-Free Crepes – My blend performed well in my crepe recipe. No changes to the original recipe.
- Gluten Free Pancakes – This blend works perfectly with no further changes to the flour blend.
- Gluten Free Pumpkin Pancakes with sweet potato puree – Tasty, used 1/4 cup less oat milk.
Frequently Asked Questions:
Single flours can’t replicate the structure of wheat. A balanced blend gives baked goods the structure, softness, and flavor you expect.
Yes, you can freeze this gluten free flour blend. Store it in a freezer bag and squeeze out the extra air. To use flour stored in the freezer, let it warm to room temperature before using it in a recipe.
Love This Recipe?
💬 Have You Tried This Blend? If you have baked one of my recipes with this flour, I would love to hear what you made and how it turned out. Share your experience in the comments to help other readers, too! ⭐⭐⭐⭐⭐
The Best Homemade Gluten Free Flour Blend (Works for Yeast Recipes)
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 powder 31.7 grams
Equipment
- Mixing bowl
- Airtight storage container
Method
- 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.
Nutrition
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.
- If you plan to use an alternate binder such as xanthan or guar gum, omit the husk powder and add the amount of binder the recipe calls for.
- Store in an airtight container or freezer zip-style bag in the refrigerator.
Private Notes
Tried this recipe?
Let us know how it was!
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I made the blend X1. now I am going to try it in the gf bread machine recipe. Do I use the whole bowl of blend??? It seems like a lot.
Hi Denise, What is blend X1? I do not recognize it. You need to use the quantity (total) of flour/starch listed in the recipe.
I made the GF flour blend recipe you posted. I guess the 1X/2X/3X at the top of the recipe may be the size or quantity of the batch. I made the blend. It made a big batch. I wanted to try it in the bread machine, but the blend has more ingredients. And I did add salt and baking powder to it for the machine. I am very new to bread making. I am sorry if I am not saying this clearly.
Hi Denise, My flour blend recipe and the bread machine recipe are two different recipes that have nothing to do with each other. You mix a batch of the flour blend, use the quantity of it specified in the recipe.
Do you have the gram equivalent weight for your flour blend?
thanks. I love your recipes!
Hi Cindy, I don’t, but I can measure it the next time I mix up a batch.
Thanks so much!
I love your recipes. I have had a lot of luck with them. They come out wonderful.
Do you know the gram weight for your gluten-free flour?
Also, it would help if you would post the amounts recipes make in the recipe. Like 12 cookies, or 24 muffins, etc. Sometimes it is hard to figure out.
Hi Cindy, I have been adding quantities in a summary box at the top of posts, but I have over 900 recipes, so it takes a long time to add these. My muffin recipes all make 12 muffins, cookies average 20-24 depending on the size you make them. I will keep working to get these blocks added.
Hi Sandi,
So if I make a recipe that calls for Xanthan gum and I use this flour mix, I can just ignore that? Sorry, I just want to make sure.
KBird
Hi Karen, Skip the added psyllium powder and add the amount of Xanthan Gum called for in the recipe. In my recipes, if a flour blend without a binder is used, I typically say to add 3/4-1 teaspoon of Xanthan Gum to the dry ingredients to get whisked in.
Thank you Sandi for the quick reply. I bought all my flours to make a batch of your flour blend on the weekend, and I didn’t want to mess it up. I look forward to receiving new recipes and tips from you.
Karen from NB, Canada
You are very welcome. You can always reach out via my email admin@fearlessdining .com if you have any questions along the way.
Hi Sandy! Im planning to use your pie crust recipe using your flour blend. Im confused by your notes. Note 2 says to reduce the psyllium if youre using xantham; note 3 says to eliminate the psyllium if youre using xantham. I want to use xantham gum. What am I doing regarding the psyllium husk powder? And do I make the blend without either the psyllium or xantham and add them as I use the flour for a recipe? Thanks!
Hi Caryn, If you will be using xanthan gum, omit all psyllium powder. Just add the amount of xanthan gum the crust calls for.
I wish you had mentioned that Xanthum gum was not an equal swap for psyllium husk bc I now have a huge pot full of flour I either have to toss or add three times the amount to use. So bummed.
I am really sorry to hear this, Sarah. I apologize for the inconvenience. I had included the measurement in the recipe FAQ, but will add it to the recipe card as well to avoid further confusion.
Hi Sandi. What could I substitute for the sorghum flour? I don’t have any and won’t until I put my next order in for Authentic Foods. For those living in Canada, Nickel and Ore in Cornwall, Ontario sell Authentic Foods products.
Hi Nancy, I would use my sorghum free blend: https://www.fearlessdining.com/sorghum-free-and-gluten-free-flour-blend/
Can I use this blend in your recipes for Bread Machine gluten free bread?
Hi Ronda, I haven’t had a chance to test it in that recipe yet, but it should work. You may need to add a smidgeon more liquid, but keep an eye on the batter consistency and compare it to my photos.
Did you try the blend in your bread machine?
Can your gluten free flour blend be used to make your hamburger rolls. The recipe uses Steve’s gluten free bread flour blend.
Hi Cathy, yes my flour blend works very well in yeast recipes, but you will need to use less liquid ingredients because Steve’s flour blend has a much higher moisture requirement than regular flour blends.