Crafting a homemade wholesome gluten free flour blend is easier than you might think! All you need are just a few basic ingredients. This new gluten free whole grain flour blend recipe caters to a gluten-free diet but also adds a nutritious touch with the goodness of whole grains. So, roll up your sleeves, grab your mixing bowls, and let’s have some fun in the kitchen today!
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I am really excited about this new gluten-free whole-grain flour blend recipe I created. It works beautifully in yeast recipes, and it is nutrient-dense. Gluten-free whole grains can add a heartier and more textured feel to baked goods. This can be especially tasty if you enjoy the rustic, wholesome qualities in your bread, muffins, or other baked items.
If you love baking, I have a lot of great gluten-free bread recipes, both yeast and quick bread varieties, for you to try! I also have a huge baking resources section to help you every step of the way.
Allergen Information:
This gluten-free whole grain flour blend is made with gluten-free grains only. It is soy-free, nut-free, and has a nightshade free option.
I include directions to make a gum-free option without xanthan gum as well.
I also have other specific allergen-free flour blends for you to try. This Gluten Free Flour Blend Without Rice is great for those trying to reduce the amount of rice they eat. My Gluten Free Flour Blend Without Sorghum is great for those who can’t tolerate sorghum flour.
Ingredient Notes:
Note that you can find these flour blends at most grocery stores. I include links on Amazon to the ones I used. I find Anthony’s the best value because you get so much more for your money. Be careful which psyllium husk powder brand you use. Some will turn your baked goods purple.
There are three main binders in gluten free baking, and you can use of the three in this recipe. Find out more about How Binders Work in Gluten Free Baking.
Tips For Success:
- The best way to mix homemade gluten free flour blends: It is important to mix this flour blend well because it has several ingredients. I use a whisk to blend the ingredients, then use a spoon to mix them, then put the flour into a gallon-sized zipper bag. Once the flour is in the bag, I seal it tightly and shake the bag.
- If you store this flour blend in the refrigerator, it is important to let it warm up to room temperature before baking with it. This will allow the extra moisture in the flour to come out before you use it.
Step-By-Step Photos and Directions:
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Step 1: Add all of the ingredients (brown rice flour, buckwheat, sorghum, millet, starch, and the binder) to a large
Step 2: Blend this together using a whisk and then a spoon. My preferred way to blend this flour is in the Tips for Success above.
Frequently Asked Questions:
I store my homemade gluten free flour blends in either a large gallon-sized zipper bag or in a large airtight container. If you plan to use them within two months, store them in the pantry away from sunlight.
Yes, you can freeze this gluten free flour blend. It is critical to let it warm up to room temperature before using it in a recipe.
This photo is of the gluten free whole grain bread I baked with this flour blend. As I add recipes I test this in, I will include those recipes here.
More Gluten Free Bread Recipes:
- Gluten-Free Yeast-Free Bread – This is a great flour blend for those who can’t tolerate yeast.
- The Best Gluten Free Bread Machine Bread – This homemade bread gets rave reviews and can also be baked in the oven.
- Gluten Free Hawaiian Bread – This recipe can be baked in the oven or made in a bread machine!
- Easy Gluten Free Cinnamon Raisin Bread – It also makes great French toast!
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Whole Grain Flour Blend
Ingredients
- 1 cup brown rice flour 167 grams
- ½ cup buckwheat flour 66.3 grams
- ½ cup sorghum flour 70.5 grams
- ¼ cup millet flour 39.1 grams
- ¾ cup potato starch or tapioca starch 150.6 grams
Binder: Use either or, but not both!
- 2 tablespoons psyllium husk powder
- 1 teaspoon xanthan gum
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Instructions
- Add all of the ingredients to a large mixing bowl. This includes the brown rice, buckwheat, sorghum, and millet flours AND either potato or tapioca starch. Add one of the binders to the dry ingredients.
- Use a whisk to blend the ingredients. After whisking for 1-2 minutes, stir with a large spoon.
- Put the dry ingredients into a gallon sized zipper bag. Seal the bag tightly and shake it. This will ensure your flours are mixed properly.
Notes
- I have tested this recipe in my gluten free whole grain bread recipe. This recipe works for a loaf of bread baked in the oven or the bread machine. As I test more recipes with this blend, I will list them in the post.
- Store in a zipper bag or an airtight container. The flour will keep fresh for 2 months in the pantry, away from sunlight.
- You can store the flour in the refrigerator, but it will be important to let the flour warm to room temperature before using it.
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.
With a severe allergy to Buckwheat, is there a substitute I could use for
it in your newall purpose flour mix?
Many thanks in advance.
Elle💜
Hi Elle, I haven’t tested a substitute, but you may want to use more sorghum instead of the buckwheat.
Can this flour blend made nightshade free be used for all your other recipes like cookies, cakes, etc?
Hi Judy, I believe the only nightshade is the potato starch, and you can swap tapioca starch for that. It is a fairly new blend and I haven’t tested it in many recipes. Because it has more grains and less starch, my guess is you will need a little less of this blend…I am currently testing it in a gf sourdough boule recipe. I will try to test it in a muffin or cookie recipe this week.
Would you be kind enough to post this receipe in grams.
Thanks
Hi Alice, I just added the gram measurements. Note, humidity and brand may vary slightly. It is very rainy here, so my measurements may be slightly different than somewhere drier.
Thanks so much, I will keep that in mind when making the flour blend.