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.
🔑 Sandi says: 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, yielding 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.
If you are rice-free, you will love this Gluten Free Flour Blend Recipe Without Rice. If you can’t eat sorghum, try this Gluten Free Flour Blend Without Sorghum. Both have gum-free options!
Gluten Free Flour Ingredients Notes:
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.
There are three main binders in gluten free baking. Find out more about How Binders Work in Gluten Free Baking.
- White Rice Flour
- Brown Rice Flour
- Sorghum Flour
- Potato Starch
- Tapioca Starch
- Psyllium Husk – I like Anthony’s brand because their psyllium husk powder doesn’t turn baked goods purple.
If you love to bake, check out my Gluten Free Baking Tips.
How To Make Gluten Free Flour:
Are you ready to make your own gluten free baking mix? Gather your ingredients and grab a large
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Step 1: Add the ingredients to a large mixing bowl. Use a wire whisk to blend the ingredients. In this recipe, you will want to whisk, stir with a large spoon, then whisk again.
Your flours and starches must be 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!
Frequently Asked Questions:
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 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 your recipe.
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 1/3 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 3-4 TBSP of water and 2 additional teaspoons of psyllium husk powder.
- Gluten Free Lemon Layer Cake – No adjustments from the original recipe are 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 TBSP 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 Pumpkin Pancakes with sweet potato puree – Tasty, used 1/4 cup less oat milk.
- 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.
- This flour works in ALL of my Gluten-Free Sourdough Recipes!
I will keep adding to this list as I test it in more recipes!
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
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 powder 31.7 grams
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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.
Good evening Sandi,
Im looking at your flour blend wondering if I would be able to use it to make Friendship bread starter. This is the recipe Im looking at: www. cravethegood .com/amish-friendship-bread-starter/
Do you think it could work?
Thank you
Lydia
Hi Lydia, I have never made anything like an Amish friendship bread since going gluten free, so I am not sure the answer to this question.
This is Linda, I don’t have psyllium powder, so was wondering how I can do just the
Whole psyllium husks.??
I can’t have tapioca. What can I use in its place? More potato starch or arrowroot?
Hi Joan, I would use more potato starch. Enjoy!
so Anthony’s psyllium husk won’t turn the dough purple?
Hi Sara, I have never had that brand turn my baked goods purple :-).
Hi Sandi, The dough wasn’t that sticky because I was able to use my cookie scoop. But I think it could’ve used at least another 1/8 cup of flour blend. I had started with 1 cup, then had added another 1/8 cup. I have always wondered if the amount of flour or liquid needed in recipes could be affected with how humid the kitchen is. So now I know how the dough looks and feels; ready for the next time. 🙂
Humidity will definitely affect things. This is why I try not to store flour I use often in the fridge.
Hello Sandi. I noticed your list above, about which recipes you have tried your own flour blend. I am wanting to use your blend in your Vanilla Wafer recipe and also in your Butter Pecan Caramel recipe. Do you know if someone else has tried your blend in these 2 recipes? Or with your experience, do you think it should work fine?
Hi Mary, I don’t have a note of anyone trying my blend in those two recipes yet. If you try, I would consider starting with 2-3 TBSP less flour and add it back if the dough is sticky. I think my DIY blend absorbs a bit more liquid than some blends and I worry your cookies could be dry. Please come back and let me know how it goes.
Hello again Sandi, I did use your blend to make your Vanilla Wafer recipe and I assume I didn’t use enough flour since they didn’t look at all like your pics. It was just hard to gauge since my dough did not look like yours. But I remember another commenter saying something about being hard to manage the dough, yet the cookies still came out great. And that’s what I think also! The dough was chilled and they still spread too much. I still liked the flavor and crispy texture. And since I wanted them to make GF Rum balls for Jan 1, they were perfect! P.S. when I make the Caramel cookies, I will try to remember to post the comment under that category, ok?
Hi Mary, Thank you so much for your note. I haven’t tested my blend in this vanilla wafer recipe yet, so I really appreciate your testing it. It sounds like you did everything right, I think the corn syrup can make the dough a bit tougher. Was your dough sticky?