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.
This post may contain affiliate links. Please read our Disclosure Policy.
🔑 Sandi says: See below for the master list of the recipes I have tested this flour blend in!
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
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 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.