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.
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 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.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
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!
Hello!
I love your site ❤️
What can i replace brown rice flour with?
Thank you!
Hi Veronica, I do have a rice free flour blend recipe, but I haven’t tested it in many recipes…and recently cassava flour was in the news for high lead content. You may try replacing the brown rice with additional sorghum flour, but that is a guesstimate. I am sorry I don’t have a better answer. The cassava flour thing has thrown a wrench in that rice free blend.
Hi there –
If I use this blend to make sourdough bread with my gluten-free sourdough starter, am I correct and understanding that I do not add psyllium powder to this blend. But I will add whole psyllium husk to the bread dough??
Hi Marybeth, if you are making my sourdough with this blend, omit the powdered psyllium and use the psyllium husk in my sourdough recipe. The texture will turn out better.
Thank you!
You are very welcome!
I tried this recipe for the first time today.
I was perfect for the cinnamon rolls. It made them big and puffy! Just like regular gluten rolls. Thanks!
I am so glad you loved using this flour blend recipe. I love how well it works with yeast!
Would your flour mixture taste the same if I omitted the psyllium husks? I mainly use gf flour for biscuits and cookies. We are trying to avoid gums due to digestion issues.
Thank you for all you share! ❤️
Hi Steph, it is fine to omit the psyllium. Be sure to use a different binder when making the recipe. I typically use 3/4 teaspoon of xanthan gum to 2 or 2 1/2 cups flour.
We can’t use the gums. Any other suggestions?
Thanks!
Hi Steph, Many readers can’t use gums. This recipe uses psyllium husk powder, not gums.
Sorry for the confusion.
What can be used in place of the psyllium powder that is not a gum?
Thank you for helping!
Hi Steph, I am really sorry but I am not familiar with binders other than psyllium, xanthan, or guar gum.
Steph,
Konjac root powder works really well as a gum and psyllium husk replacement.
I have a psyllium allergy. How much xanthan gum should I substitute for the psyllium husk?
Hi Margaret, I would say 3/4 teaspoon of xanthan gum per 2 cups of flour used. For this recipe, with 7 1/2 cups of flour total, I would use 3 teaspoons total.
can this be used to make a sourdough starter?
Hi Lexi, It can be used for a starter, but I typically use just brown rice flour for my starter. It is a LOT cheaper to use a single grain flour.
When using this in a recipe can i use a 1:1 ratio? If a recipe calls for 1 cup can i use 1 cup of this blend?
You say i can use for yeast bread. Will it get it fluffy and brown/golden?
Hi Lexi, I would never recommend any blend being used 1:1. Every gluten-free flour blend has a different starch-to-grain ratio. Each has a different weight, and the brand of gluten-free flour you use will affect the moisture of the dough. Many blends used in a recipe calling for wheat flour becomes too dry and dense because of the starch in the blend. My rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids.
Sandi, I’m wondering what the substitution grams would be in all purpose blend for tapioca starch if nightshade free? Thank you…
Hi Katherine, I am not sure I understand your question. Are you asking what to substitute for the tapioca starch, and if so, the gram weight?
Good evening Sandi,
Im looking at your flour blend wondering if I would be able to use it to make Friendship bread starter. This is the recipe Im looking at: www. cravethegood .com/amish-friendship-bread-starter/
Do you think it could work?
Thank you
Lydia
Hi Lydia, I have never made anything like an Amish friendship bread since going gluten free, so I am not sure the answer to this question.
This is Linda, I don’t have psyllium powder, so was wondering how I can do just the
Whole psyllium husks.??