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!

A glass bowl filled with my gluten free flour blend.

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:

  1. It is easy to make this gluten free flour blend recipe, yielding great results!
  2. It works well with yeast recipes.
  3. 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.
  4. It is easy to store and keep fresh.
  5. I have metric weights, too if you prefer to measure your flour on a scale.
  6. 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:

Bags of the types of gluten free flour I used in 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.

There are three main binders in gluten free baking. Find out more about How Binders Work in Gluten Free Baking.

  1. White Rice Flour
  2. Brown Rice Flour
  3. Sorghum Flour
  4. Potato Starch
  5. Tapioca Starch
  6. 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 mixing bowl.

All of the types of gluten free flour and psyllium husk in a large mixing bowl.

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.

Mixed gluten free flour in a bowl. It has a plastic measuring scoop in the bowl.

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!

A jar with my gluten free flour. A wooden scoop is in the jar.

Frequently Asked Questions:

Why do gluten free bakers use flour blends?

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.

What is the best flour for gluten free baking?

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.

What kinds of flour are gluten free?

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.

How do you store gluten free flour blend?

Always store your gluten free flour in an airtight container in the refrigerator. This will prevent your flour blend from becoming rancid.

Can you freeze gluten free flour?

Yes, you can freeze this gluten free flour blend. Store in a freezer bag, and squeeze out the extra air.

When using the flour in recipes, can you omit the psyllium husk and add xanthan gum?

Yes, you can omit the psyllium husk from this blend, then add one teaspoon of xanthan gum to your recipe.

Four photos of recipe tests. Gluten free muffins, pancakes, pizza, and biscuits.
Note the photos aren’t great, but here are photos of this flour blend in action!

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.

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. Let me know what recipe of mine you used this blend in! This helps others know this recipe is delicious. Thank you!

A glass bowl filled with my gluten free flour blend.

DIY Gluten Free Flour Blend

Sandi Gaertner
This is a recipe to make my homemade gluten free flour blend with a combination of different types of gluten free flour and starches.
4.92 from 12 votes
dairy free allergen icon
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
A vegan icon.
Prep Time 10 minutes
Total Time 10 minutes
Course Gluten Free Bread Recipe
Cuisine American
Servings 16
Calories 284 kcal



  • 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.


  1. If you are nightshade-free, you can use all tapioca starch. 
  2. If you are going to use xanthan or guar gum, reduce the amount of psyllium husk to 1 tablespoon.
  3. Store in an airtight container or freezer zip-style bag in the refrigerator.


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.


Serving: 0.25cupCalories: 284kcalCarbohydrates: 63gProtein: 5gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gSodium: 10mgPotassium: 252mgFiber: 4gSugar: 1gVitamin C: 1mgCalcium: 21mgIron: 1mg
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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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Recipe Rating


  1. Hi. I found your cup and gram measurement a bit off. Maybe i am wrong. But i weighed 3 cups white rice fl and was less than 400 grams. Am i missing something ?

    Thank you

    1. Hi, that is interesting. I wonder if humidity is playing a factor in the measurements? I created this recipe over the summer. How big of a discrepancy did you find? Are you in a humid or dry area? Do you store flour in the refrigerator?

    2. Hi Sandi. Just wondering if I mix all ingredients in my dry container from Vitamix if it is ok to blend the flour ingredients. I always use this container to grind up my chickpeas or rice into flour. Can I make my own rice flour or better to purchase. I can get it ultra fine.
      Also if I swapped out psyllium husk for alternative, if recipe works the same. Love your recipes and going to try apple cake into muffins.
      Thank you, Sheryl (From Toronto area, Canada)

      1. Hi Sheryl, thank you so much for your question. I have never mixed my flour in a Vitamix, so I am not sure how to advise on that. You can definitely swap the psyllium husk. Just omit it and add one teaspoon of xanthan or guar gum to the recipe you are making. I hope this helps.

  2. 4 stars
    Love all the different blends of GF flours. But everything is so high carb. I have been using a mix of almond flour, tapioca and xanthan gum. Has been my go to blend with much reservations. Just would like to use some flour mix that does not have rice in it. Any ideas would be greatly appreciated.

  3. 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?

    1. 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.

  4. 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?

    1. 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.

      1. 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?

      2. 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.

      3. 5 stars
        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.

  5. 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.

  6. 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!

    1. 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.

  7. 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!

    1. 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.

  8. 5 stars
    Can you tell me in what recipes you use this DIY flour blend? I LOVE your blog and your recipes, but I don’t see that you call for this flour blend in a lot of your recipes. So I was wondering why. Thank you.

  9. Hi! Me again. I clicked on the link for the white rice flour and it took me to authentic foods sweet rice flour. Does your blend work better with sweet rice flour or can I use the regular white rice flour from authentic foods?

    1. Hi Esther, I didn’t realize those were links in the recipe card. I changed that link to the proper white rice flour. Don’t use sweet rice flour. Thank you for bringing this to my attention.

  10. I would love to try your flour blend as it uses the same ingredients mine does, but most of the amounts are different. Mine doesn’t have the psyllium husk in it, though, and that’s not something I have on hand. Would it work to leave all of the psyllium husk out and put the correct amount of xanthan gum in my recipes?

  11. I am a regular follower and appreciate your recipes. Lately I’ve begun to question the amounts of rice flour in so many GF breads, mixes, crackers, and recipes due to the concerns about high levels of arsenic in both white and brown rice. I think this becomes more of a concern with children and that’s who I’m making GF foods for. Is this something that you’ve thought about or a concern for you? I’m questioning some things about what and how I feed my child.

    1. Hi April. I completely understand your concern about rice with arsenic in gluten free. I wish there was an easy answer. I have been working on a gluten free flour blend for quite some time and it just doesn’t work well without rice flour. I have really tried. You may want to try some of the blogs that use coconut/almond flour blends without grains to avoid rice blends.