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.

4.92 from 12 votes (9 ratings without comment)

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  1. This is Linda, I don’t have psyllium powder, so was wondering how I can do just the
    Whole psyllium husks.??

  2. 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. 🙂

  3. 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?

    1. 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.

      1. 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?

      2. 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?