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5 Basic DIY Gluten Free Flour Blends

diy gf flour

Thanks for sharing!

Gluten-free flour can be expensive, however, you can save a lot of money by blending your own! Therefore in today’s post, we feature 5 Basic DIY Gluten-Free Flour Blends. 

If you are like me and prefer to bake your own gluten-free foods at home, then You’ll want to save this post! 

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Gluten-Free Diet

Now, more than ever, it’s easier to be on a gluten-free diet. There are more and more gluten-free products lining the shelves and many restaurants offer gluten-free menus. 

If you have been following this blog then you know that I have been on a gluten-free diet for over 25 years now. You also know that my granddaughter and son-in-law must also be on a gluten-free diet. My daughter, Anna, and I are always on the lookout for great gluten-free recipes and tips for cooking/baking gluten-free. 

Recently I came across a great article called, “Gluten-Free Flour Power” in the Living Without’s Gluten-Free and More – a guide to choosing and using gluten-free flours. 

GF Flour Pic

Photo Credit, source, and article: Living Without’s Gluten-Free and More. 

Read the full post here.

I also found a great article called, “Food Allergy Substitution Solutions” (Gluten, Eggs, Dairy, Nuts, and More). The following chart is a great reference tool. 


Photo Credit, source and for the article: Living Without’s Gluten-Free and More.

Read the full post here.

#1. This is my favorite gluten-free flour blend and a combination that I have been using for over 25 years. It has been handed down to my daughter, Anna, and she uses this same combination for her gluten-free flour blend. 

Gluten Free Flour Blends

I use the following combination of gluten-free flours for most of my baking. This blend requires only three different GF flours and it works great. Personally, I like Bob’s Red Mill Gluten-Free Products, however, I also use other gluten-free brands and they work well too.

I place the following ingredients into a large plastic container, (with a tight-fitting lid), and shake the container until the flours are well blended. Some space is allowed at the top of the container so that the mixture has room to blend well as I shake it. (Great arm exercise right there folks! Be sure to have some snappy music playing while you mix this). 

2 parts Gluten Free Rice Flour

2/3 parts Gluten Free Potato Starch

1/3 parts Gluten Free Tapioca Flour

Years ago I found this combination in a book titled: Gluten-free Gourmet – Living Well Without Wheat by Bette Hagman. I have been using it ever since.

Depending on the recipe I may add xanthan gum or guar gum to help thicken and bind the ingredients together.

It’s great having this gluten-free flour blend on hand. Whenever I’m in the mood to bake I simply grab the container and measure out how much I need. This saves me time and effort. I also keep extra rice, tapioca, and potato starch in the freezer. Freezing helps keep them fresh. 

Here are a few recipes from Blessed Beyond Crazy that use the gluten-free flour blend as mentioned above. 

 gluten free bread made in bread machine

#2. Gluten-Free Flour Blend – found on Buzzle.com

Gluten Free Flour Blend

 Photo credit, source, and post from Buzzle.com

Read the full post here.

Find Organic Coconut Flour

Find Gluten-Free Oat Flour

#3. America’s Test Kitchen Gluten-Free Flour Blend 

Gluten Free Flour Blends

 Photo credit, source and featured recipes from The How Can It Be Gluten-Free Cookbook by America’s Test Kitchen

            • 24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
            • 7 1/2 ounces (1 2/3 cups) brown rice flour
            • 7 ounces (1 1/3 cups) potato starch
            • 3 ounces (3/4 cup) tapioca starch
            • 3/4 ounce (3 tablespoons) nonfat milk powder

#4. How to Make All-Purpose Gluten-Free Flour Mix – found on dontmesswithmama.com


Photo credit, source, and post by Don’t Mess With Mama.

Read the full post here. 

Grain flours:

Starch flours:



Mix all ingredients together and store in an airtight container with a lid. 

Add 1-2 tsp of xanthan gum to every 1 cup of All-Purpose Gluten-Free Flour Mix to help bind ingredients together. 

Add a tbsp of coconut flour to a recipe when baking moist bread-like pumpkin or banana bread to soak up some of the moisture.

#5. Go-To Gluten-Free Flour Blends found on allergicliving.com

Flour Power

 Photo credit, source, and post found on allergicliving.com.

Read the full post here.

Flour Blend for Yeast-Based Bread: This somewhat earthy combination is perfect for recipes that require a heartier crumb and an extra touch of cohesiveness. It creates bread with a soft and light texture that is sturdy enough for sandwiches.

            • 4 cups sorghum flour
            • 3 cups buckwheat flour
            • 1⅓ cup arrowroot starch
            • 1 cup tapioca starch
            • 3 tbsp xanthan gum

Basic Baking Flour Blend: This near foolproof blend creates perfectly tender quick bread, muffins, cookies, and bars.

            • 5 cups sorghum flour
            • 2 cups tapioca starch
            • 1 cup quinoa flour
            • 1 tbsp xanthan or guar gum

Cake Flour Blend: When fluffy cakes and dainty cupcakes are on order, this flour blend is a miracle worker. Millet flour perfects the delicate crumb, arrowroot starch provides a light structure, and tapioca starch encourages a tender bite.

            • 5 cups sorghum flour
            • 4 cups millet flour
            • 2 cups arrowroot starch
            • 1 cup tapioca starch
            • 2 tbsp xanthan or guar gum

Laurie Sadowski is a gluten-free author, coach, and baking expert. See her article “Flour Power” on the latest and best gluten-free baking secrets in the Fall 2013 edition of the Allergic Living magazine. 

If you do some homework you will find that there are other DIY gluten-free flour blends and combinations. There are also many pre-mixed gluten-free flours available for you to purchase. 

If you are thinking about going on a gluten-free diet then be sure to check out our post called Gluten-Free 101

We hope this post on 5 Basic Gluten-Free Flour Blends has been helpful. 

Happy Gluten-Free Baking!!!

Linda & Anna

Disclaimer: Manufacturer’s formulations and policies for gluten-free products may change at any time.  Therefore it’s important to always read product labels yourself and contact the manufacturer with concerns. We have found that most companies are eager to help answer your questions.

More great ideas:

kid friendly gluten free snacks

Thanks for sharing!

{ 22 comments… add one }
  • Cathi April 7, 2018, 11:53 pm
    Hi, Great site !!! I use sorghum flour because it is low glycemic and I have to be careful of blood sugar spikes. I have read that rice and quinoa flour can spike. What can I substitute for the quinoa and tapioca ? I have been pre-diabetic. Thanks !
    • Blessed Beyond Crazy April 9, 2018, 8:41 am
      Hi Cathi, Thank you for your sweet comment regarding our blog! You just made our day! :) Here are a few resources that address the various low glycemic flours available on the market today. We hope they are beneficial, providing you with the information you are looking for: https://diabetesmealplans.com/4883/best-flour-to-use-if-youre-diabetic/ https://www.thediabetescouncil.com/20-healthy-flours/ https://diabetesmealplans.com/4883/best-flour-to-use-if-youre-diabetic/ http://healthyeating.sfgate.com/list-low-carb-flours-10961.html Thanks so much for stopping by and we hope you have a great day! Linda
  • Patrice December 18, 2016, 9:44 am
    I have recently dtarted baking gluten free. I purchased Bob's Red Mill gluten free 1 to 1 backing flour. It claims to be a perfect substitute for wheat flour in all recipes without any adjustments. Have you experienced this to be true?
    • Blessed Beyond Crazy December 18, 2016, 9:50 am
      I haven't used that exact flour but I have used other brands that claim the same thing. While they do work and are really easy to use, sometimes there is a bit of an off taste to them. So my answer is yes, that should work perfectly. If you find that there is a recipe that doesn't taste quite as good because of the GF flour then maybe try to find a specifically gluten free recipe for that food, it might taste better. Another reason that I do not use the 1 to 1 baking flour is because it is expensive and if I buy individual flours and mix my own then I can use them for other gluten free recipes that call for individual flours. Good question! Anna
  • Shana September 14, 2016, 9:59 am
    Do you have any suggestions for me...my son cannot have potato or tapioca? Makes baking a little bit of trial and error and so far it's more error :-( Thanks
    • Blessed Beyond Crazy September 14, 2016, 12:52 pm
      Hi Shana, I'm sorry to hear that your son can not have potato or tapioca. Can he tolerate corn? Here is a couple good resource that you may find helpful: http://www.foodsubs.com/ThickenStarch.html and http://www.wheat-free.org/wheat-free-gluten-free-alternative-flours.html Hope you can find something that will work for him! Take care, Linda
  • Tine April 28, 2016, 9:52 am
    Hi! For the gf blend you use it talks about 2 parts brown rice flour 2/3 parts potato starch, etc. could you break that down for me in actual measurements?
    • Blessed Beyond Crazy April 28, 2016, 6:54 pm
      Hi Tine, I use 2 cups rice flour, 2/3 cup potato starch and 1/3 cup tapioca starch. Hope this helps! :) Linda
  • helen March 30, 2016, 5:22 pm
    Great article on flour blends! thank you. Any suggestions on what works for GF shortbread ? My Profile
    • Blessed Beyond Crazy March 30, 2016, 7:40 pm
      Hi Helen, Anna and I are so glad to hear that you enjoyed our post on the gluten free flour blends. I have a friend that has a good shortbread recipe, you can find it here http://glutenfreeonashoestring.com/gluten-free-shortbread-cookies-5-ways/ Thanks so much for stopping by and leaving us a kind note! Linda
  • La Quetta Ray January 2, 2016, 4:03 am
    The more I cook gluten free the more I love it and feel better. I made cut out Gluten Free sugar cookies with my grandkids for CHRISTMAS this past year and they loved them and eating the dough. My daughter never believed me about them tasting like regular cookies and loved them. We're making more for Valentines. One tip, gluten free should be weighed and not done by the cups. I haven't been able to find tapioca flour or starch.
    • Blessed Beyond Crazy January 2, 2016, 8:23 pm
      Hey La Quetta Ray, Thanks for commenting! That's a great tip about weighing but I have never had trouble or bad outcomes from measuring by cups. I buy my tapioca starch/flour (actually all my GF flours) from Thrive Market! They sell everything at wholesale price so it's a great deal! Find them here: http://thrv.me/iU9BVg Anna
  • Taryn Sutherland June 20, 2015, 1:53 am
    I have recently been placed on a gluten free diet by my dr... Being an avid baker I feel lost. This post has to be the best find ever! I finally can use my favorite recipes and make them gluten free. Thank you so much for this.... You a bakers life saver!
    • Blessed Beyond Crazy June 20, 2015, 9:12 am
      Hi Taryn, Yay! We are so glad that you found this post to be helpful. It may take just a little time to adjust your baking skills but it's easier now than ever to go gluten free. I've been on a gluten free diet for 22 years and didn't have access to a lot of gluten free products. Once you become familiar with how to substitute ingredients I think you will find it's not nearly as hard as it seems. If you have any questions please feel free to contact us and Anna and I will be glad to assist you in any way we can. Linda

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