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 really love using. Why? It works. I use it in yeast recipes where most 1:1 blends do not work. This recipe gives you 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: Many gluten free flour blends do not work well in yeast recipes. After years of testing, this homemade gluten free flour blend works. I have tested it in my sourdough, cinnamon rolls, artisan bread, pizza crust, and non-yeasted recipes, including cake, cookies, and muffins. Each has turned out really well. Mixing your own blends is also more cost-effective than buying pre-mixed store-bought blends.
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 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 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?
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.
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?
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.
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.
I am so glad you loved this cake with the flour blend. Thank you so much for testing it :-).
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.
These are great tips. Thank you so much, Tsi.
Can you substitute Sorghum with buckwheat please?
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.
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!
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.
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!
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.
Hello,
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.
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?
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.
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?
Hi, you can easily omit the psyllium, and add one teaspoon xanthan gum to the recipe you are making (don’t add xanthan into the bulk flour.)
Is this psyllium a special kind that does not turn your bread purple?
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.
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.
Hi! Do you think this flour blend will work for cakes too? Thank you!!
Hi Esther, I just used this flour in my gluten free lemon layer cake recipe. It turned out really good.
Hi April. Check out the Authentic Foods website. They talk about this issue. It depends on where the rice is grown. I try to only buy their rice flour and blends. They don’t ship to Canada but Nickel and Ore in Cornwall, Ontario sell their products.
Thank you so much for helping April, Nancy. It is very much appreciated!