Choosing the right gluten free flour blend can make or break a recipe. I have tested a lot of blends over the years, and this homemade gluten free flour blend is one I come back to again and again because it is reliable and helps you bake with consistent results.
❤️ Sandi’s Recipe Summary
This quick, homemade gluten-free flour mix is well tested and works in both yeasted and non-yeasted gluten-free recipes. I tested and refined this blend until my baked goods turned out perfectly every time.
My DIY gluten freee all purpose flour blend is made with simple ingredients like sorghum flour, rice flours, and starches that are easy to find and work well together in everyday baking. This blend can also be made nightshade-free, which is helpful 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: 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 the binder 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
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.
If you prefer using pre-blended gluten free flour mixes, you can buy them 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.
You can omit the psyllium husk from this blend and then add one teaspoon of xanthan gum to your recipe.
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.
Recipes Using this Gluten-Free Blend:
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 Orange Bunny Rolls – No changes necessary.
- 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 were 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 performed well in my crepe recipe. No changes to the original recipe.
- This flour works in ALL of my Gluten-Free Sourdough Recipes!
- Gluten-Free Artisan Style Cinnamon Raisin Bread – Crusty bread made with yeast, my flour blend works perfectly.
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! ⭐⭐⭐⭐⭐
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
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.
- 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.
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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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
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.
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 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?
did you mean to say use arrowroot starch if your are nightshade free?
Hi Sara, I tested this with alternate tapioca starch for the potato starch. I haven’t tested arrowroot yet. In theory, it should be fine, but I haven’t tested it.
Hello… can I replace the psyllium husk powder with whole psyllium husk? How much would I need to use ?
Hi Teri, I have not tested with whole psyllium husk. If you test it, please come back and let me know how it worked.
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
Chooks
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?
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)
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.
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.
Hi Carol, almond flour and tapioca sounds more paleo in nature. I would look for recipes on paleo sites. I do have this really great paleo biscuit recipe that you will want to try: https://www.fearlessdining.com/paleo-biscuits/ (If you put paleo in my search bar, I have a few other recipes.)
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?
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.
Hi Evelyn. This is an old post so I’m guessing yo won’t get this reply but here it is anyway. Nickel and Ore in Cornwall Ontario carry Authentic Food products.
Hello. I was wondering if brown ri e flour would work here?
Hi Vicki, do you mean using only brown rice flour without the white rice flour? I haven’t tested that…if you try it, please let me know how it works.