Looking for a versatile gluten free flour mix that’s as perfect for yeast bread as it is for muffins? Look no further! This flour mix fits the bill and mixes easily in a stand mixer!
A great gluten free flour mix can do wonders for your gluten free baking. It can transform recipes and take your baking to new heights. Think of it as the substitute for all purpose flour that you need for all those recipes that call for all purpose flour.
But finding the right gluten free flour mix can be tricky. Do you go with the one on the shelf at the store? It sure looks convenient. But before grabbing that bag of pricey flour mix, with half of the ingredients list looking kinda mysterious (looking at you calcium sulfate!), try making your own gluten free flour mix.
Substituting gluten free flour mix for all purpose flour
Before jumping in to gluten free flours, it’s helpful to know what gluten really does in baking so substituting for it is easier. The strange thing is, fresh milled wheat flour does not contain gluten. That’s right – there is no gluten in the flour itself. What creates the gluten is when two proteins, glutenin and gliadin, come into contact with a liquid.
When those two proteins are combined with water or any liquid, gluten molecules begin developing. They will multiply, resulting in dough with that “doughy” texture. The more liquid is added, the more elasticity the dough will have.
Think of gluten as the “glue” for dough.
For people who cannot tolerate gluten or those suffering from celiac disease, one single flour does not offer all the qualities of an all purpose flour. For example, you can’t use just almond flour or just tapioca starch. Instead, you need a combination of flours and starches. Flours, to provide protein and fiber and starches to provide, well, starch.
The result is this gluten free flour mix that provides just the right balance of flours and starches for gluten free baking.
Making a Gluten Free Flour Mix
The easiest way to make this gluten free flour mix is to use a stand mixer to do the mixing. You’ll end up with about 9 cups of flour mix, so a large stand mixer is a big help with getting this mega batch of flour all mixed together.
Just add all the flours and mix on low-medium for 5 minutes.
Can this gluten free flour mix be subbed for all purpose flour?
Well, fortunately, by creating the right balance of different gluten free flours, this gluten free flour mix can substitute for regular flour most of the time. Keep in mind that this mix does not include xanthan or guar gum, which is added to many gluten free breads to give them that elasticity and doughy texture. If you’d rather not add it, we have a guide for alternatives to xanthan gum that work really well.
These tips also come in handy for working with gluten free flours:
- Different flours work for different uses. Check out the long list below, but substituting different gluten free flours requires matching up the protein and fiber content of the flours. Buckwheat flour is not an equal substitute for white rice flour!
- Adding some protein when you’re using gluten free flours is a good idea. Gluten is a protein, so with gluten-free baking, you aren’t getting that extra protein. Substituting in some egg white for ½ cup of the water will give you a much needed protein boost. Or try out one of the high protein flours mentioned below.
- Gluten free flours should be stored in the refrigerator. This is a big one. The first time you encounter rancid flour will be all the convincing you need to always make space in your refrigerator for your flours. You may also freeze them, but make sure to bring them to room temperature before using. This may take a few hours. An alternative with this batch of flour mix would be to store some of it at room temperature and the rest in the refrigerator.
Gluten Free Baking Tip: Check out the Ultimate Guide to Gluten Free Flours for a printable, handy substitution chart!
List of Gluten Free Flours
The following flours are gluten free and can safely be used in gluten free recipes…
Sorghum flour – gluten free baking staple; adds protein with a mild taste – perfect in this Gluten Free Outback Steakhouse Bread
White rice flour/brown rice flour – either one is great in a gluten free baking mix recipe
Sweet rice flour – great for breads, like this Gluten Free Irish Soda Bread
Tapioca starch/flour – a thickener; also works well in combination with other flours
Potato starch – a thickener for gravy; adds moisture to baked goods
Arrowroot starch – one of the most neutral thickeners for gravy
Teff flour – great for desserts, has a slightly sweet flavor
Buckwheat flour – great for waffles and these pancakes
Quinoa flour – a great source of protein in your baked goods; nice nutty taste
Certified oat flour – make sure it is certified gluten-free; good in breads – like this Oatmeal Bread
Coconut flour – great for desserts; coconut pairs well with anything sweet like this Omega-3 Loaded Gluten Free Cinnamon Bread
Almond meal – great for desserts, makes delicious crusts for pies
Hazelnut meal – great for special desserts
Beware of the following flours…
All-purpose flour
Bulgar flour
Brown flour
Bread flour
Cake flour
Durham flour
Granary flour
Graham flour
Kamut flour
Plain flour
Sauce flour
Self-rising flour (packaged)
Semolina flour
Spelt flour
Triticale flour
Wheaten flour
Wholemeal flour
Please note that these lists are by no means complete.
And now for the most versatile gluten free flour mix ever – make sure to rate it if you enjoy it!
Gluten Free Flour Mix
Ingredients
- 350 grams white rice flour about 2 cups
- 310 grams brown rice flour about 2 cups
- 360 grams tapioca flour about 3 cups
- 270 grams cornstarch about 2 cups
- 45 grams potato flour about 3 Tbsp.
Instructions
- Add flours and starches to a large mixing bowl or bowl of a stand mixer.
- Mix on low until fully combined.
- Store flour mix in a large plastic bag or an airtight container.
- For longer storage, store in the refrigerator.
Video
Notes
- Use a large mixing bowl to ensure all the flour mixes.
- You can store a portion of it in an airtight container at room temperature and refrigerate the rest for later use.
Nutrition
Dharshini Sinnathamby
Hi, the texture of the bread in your picture looks so much like a regular wheat loaf. Does this bread feel dry and hard the following day. I have tried many loaves with varying combinations of flours and the only ones that remained moist for even as long as four days were the ones where I didn’t use rice flour and the taste and mouth feel came absolutely close to a wheat loaf but the texture remained more dense than a wheat loaf. Never airy and light like the loaf in your picture.
As I have never tried a gluten free bread loaf with a combination of gums I would love to know the keeping quality of your bread so that I can go ahead with your recipe. Thanks.
Chrissy Lane
Hi Dharshini,
Sorry for the late response – your comment got buried in my folders!
The thing with the gums is that often, not always, a combination can work best for both the loaf texture and for extending the shelf life.
Your comment was made on a post with only a picture of some flours, no baked bread, but as for if the loaves feel dry and hard the next day – unfortunately that does happen a lot.
I do tend to freeze breads if they doesn’t get eaten the same day – thick sliced, they make a great bread for french toast.
Hope that helps!
~GF Baker
Nichole
Can you double or triple these flour recipes? I would like to have bulk on hand for quick baking- or would you not be able to ensure proper distribution of all the ingredients?
Thanks!
🙂
Chrissy Lane
Hi Nichole,
Absolutely!
Double or triple them, keep it on hand for whenever you need it.
But, as you said, making sure the ingredients are all combined is a concern – we’ve found a whisk works really well for distributing everything.
Hope that helps!
Mischa
What about garbanzo bean or fava bean flours? I actually prefer breads made with those instead of rice flour because they aren’t as dry and have a more full bodied flavor.
Harris Feinstein
Hi Chrissy,
I’m new to this new way of baking, and would appreciate any info you can offer.
I learned a few things, but still want to get your feed on what to use.
From what I’ve read in gluten free bread making, is I can replace the eggs with ground flax seed and water.
I also want to substitute the use of the gums too. Do I need another ground seed item such as ground Chi seed or can I use the Flax seed in its place?
Chrissy Lane
Hi Harris,
There are actually a few different things you can substitute for the gums…
This article should help you out – https://zestforbaking.com/make-substitutions-xanthan-gum-baking
Let me know what else I can help you with!
Harris Feinstein
Hi again,
Well, as we speak, I have just placed my first gluten free bread in my bread maker. Wow, it looks so loose! Is this normal? I can’t wait and see the results. I used ground flax seed with boiling water and let it cool, then added to the mix.
Let me know if there is something I should be doing to make a better mix. I forgot to mention, on my first bread I decided to use a pre-mixed flour that I added a bag of almond flour too.
Thanks Harris
Harris Feinstein
It’s 1 hour later, and I just finished cleaning up one terrible mess. I had batter all over the inside of the bread machine and over the sides of the pan. It went through all the rise cycles, but when it reached the last one it expanded over the top. Wow do I need your HELP!
Harris
Dawn
Hello!
I was hoping you could add/change all the measurements in your mixtures and recipes to include weight in grams. I’d love to try your flour blends and sandwich bread recipes but every time I look at my old measuring cups I cringe. I have found that weighing my ingredients vs measuring them has been the difference between success and failure in my new stint as a gluten free baker. Thank you so much!
Chrissy Lane
Hi Dawn,
We will definitely try to incorporate weight measurements into our recipes.
Really appreciate the feedback!
Thanks for visiting!
Ginamarie Roy
I can’t have corn. What could I use in the light gluten free flour mix instead of cornstarch?
C.J. Brady
Hi,
Thanks for asking!
Instead of cornstarch, use arrowroot starch. It’s a very similar substitute.
Hope that helps!
Jayne
How many recipes do you have for making bread? it looks there is a light one then a reg. one I am
a little confused. I want to make the bread sticks but don’t know which one to use. NEW at this.
Jayne
C.J. Brady
Hi Jayne,
Welcome and Thanks for asking!
So the flour recipe I use is the light one. I use that almost exclusively. I will note when I don’t. But that one is so versatile and has a great balance of starches and flours that it seems to work well in just about everything.
Hope that helps!
Christine
Veronica
HI I don’t think we get potato flour or potato starch in India so where you recipe calls for potato starch can I use tapioca starch, also,instead of brown rice flour could I just increase the rice flour
Christine
Hi Veronica,
Thanks for asking.
So substituting in this mix is tough – since the potato flour is all fiber and very little protein, using something like arrowroot starch is the closest sub for it.
For the brown rice flour, nothing else measures up to be a good cup for cup substitute for it, but if you have sorghum flour, that would be close.
Hope that helps.
Christine
Bill
Hi Christine,
I’m wondering what effect the 3tbsp of potato flour has in this recipe. In your list of flours you list potato starch and its purpose but not potato flour. 3tbsp doesn’t seem like very much in relation to the 9 cups of other flours and starches, so I’m curious about its contribution.
I’m new to all this so am hoping you can help me understand a little better how all these ingredients fit together.
Thanks!
Christine
Hi Bill,
Welcome! Thanks for asking!
So potato flour is heavy. I don’t use much of it because a little goes a long way. Plus, most of the time, other ingredients also contribute to the recipe to produce a nicely textured results. At it’s core, potato flour functions as a thickener, binder and helps with water absorption.
I use it sparingly because it packs a powerful punch.
Here’s an article I wrote that will hopefully clear up the confusion on potato flour https://zestforbaking.com/substitute-potato-starch-potato-flour
Hope that helps!
Betts Passmore
Hi Christine. Do you have your Gluten Free Bread mix recipe by weight instead of cups. I’d like to make it, but prefer the accuracy of weight compared to cups.
Christine
Hi Betts,
Yes, I can absolutely do that!
I’ll reply back when I’ve got it updated.
Christine
Jerri
When making the gluten free flour blend, what can be substituted for the cornstarch. My grandsons cannot have gluten or corn products.
Christine
Hi Jerri,
Sure, a good option would be arrowroot starch: https://amzn.to/2Id37m5
Hope that helps!
Christine
Catherine
People with celiacs will react to raw flour if ingested even though gliadin and glutenin haven’t combined to form gluten because people with celiacs react to gliadin, the gluten is broken down into gliadin and glutenin in the stomach, and gliadin antigens are incompatible with celiac HLA antigens in the intestinal wall, which creates a damaging T-cell response. In non-celiac gluten sensitivity, there isn’t an antigen reaction. It’s easier to think of celiacs as like being given an incompatible blood type during a transfusion and non-celiac gluten sensitivity as an intolerance similar to lactose intolerance.
Christine
Thank you Catherine – I like that example for comparison.
Appreciate your feedback.
~Christine
Sarah Harris
My son is allergic to wheat, rice, soy and dairy. Can you please suggest a good combination for a gluten free all purpose mix? I have been using Bob’s Red Mill All Purpose Gluten Free Flour but I have not had good results with making biscuits. Thanks!!
Christine
Hi Sarah, sorry, I missed your comment here – so have a look at this one: https://amzn.to/2Yeej79
I haven’t tried it, but I’ve heard it produces some good results, so it might be worth a try.
Hope that helps!
Christine
Diana Sorensen
Can you recommend substitutions for the cornstarch and potato flour for this mix that would work well with your recipes that it calls for?
Christine
Hi Diana,
Thanks for asking.
So for both the cornstarch and the potato flour – try arrowroot starch. Since it does have some fiber, it would be a good one to use for both in the flour mix. But just use 2 cups of arrowroot starch – omit the extra Tablespoons for the potato flour.
I have not tested this out in recipes though so I’m not certain what, if any, impact it will have on the finished product. But it should be very close.
Hope that helps!
Christine
Cathy
I looked at your flour mix. I want to try the pumpernickel bread. The recipe calls for bread flour mix. I don’t see your bread flour recipe anywhere.
I can’t waitto try the pumpernickel bread.
Thank you. Cathy
Christine
Hi Cathy,
Thanks for asking – yes, I see how that was confusing! So that is the right flour mix to use. I called it ‘gluten free bread flour blend’, but just because it was from my website, gluten free bread 🙂
Sorry about that. That blend works wonderfully in this bread – enjoy!
Christine
RANDY HARRIS
Hi Christine:
Aside from refraining from wheat, I am also hypoglycemic and really need to stay away from sugar (as much as possible). I was planning on making the Oatmeal Bread, with a few adjustments…..do you know which gluten free flours have the least amount of sugar? Thank you
Christine
Hi Randy,
Thanks for asking. So you’d be looking for the low carb flours, like almond flour and coconut flour. For the oatmeal bread recipe – the oats would work great, but the tapioca starch is high in carbs. I do have some low carb recipes that are really good, have you seen these… these almond flour biscuits https://zestforbaking.com/almond-flour-biscuits-light-tasty and this low carb bread https://zestforbaking.com/low-carb-flour-free-gluten-free-white-bread
Hope that helps!
Christine
Ruth Rose
Do you have any rice free bread recipes? I am celiac and react to rice the same way as gluten.
Christine
Hi Ruth Rose,
I do, yes. Have you see this one: https://zestforbaking.com/step-by-step-to-the-best-gluten-free-english-muffins and then there’s this one too: https://zestforbaking.com/gluten-free-focaccia-bread-herb-infused-olive-oil
Hope that helps.
~Christine
Rukhsana Wagner
What would be the alternate to potato flour?
Christine
Hi,
Thanks for asking – here’s a handy chart for substituting flours. https://zestforbaking.com/guide-to-gluten-free-flour-substitutes
Basically find the one that most closely matches the flour you are substituting. So for potato flour, arrowroot would be close. With any substitute, thee might be differences in the end result though.
Hope that helps!
~Christine
Liz O'Neill
In an article on gumminess of the bread, you mentioned that the starches shouldn’t be more than 50% of the whole recipe and each starch not more than 20-25% – with an extra note on tapioca starch which even in the right ratio could have a reverse effect when combined with light flours. The ratio flours/starches in this recipe is 50% but the tapioca is a whooping 29%. Are you sure this is right?
Christine
Hi Liz,
Great question – so the difference has to do with flour mix vs. individual flours. This mix works in all the recipes I indicate ‘gluten free flour blend or mix’ – this is the one I’m referring to.
But if you are experiencing bread that does have a gummy texture, then the flour to starch ration is definitely something to look at.
But as far as flour mixes go, this one works beautifully in all the recipes I’ve listed it as an ingredient in.
Hope that answers your question.
~Christine
Debbie
Can this flour mixture be used for pasta?
Christine
Hi Debbie,
Thanks for asking, but I’m not sure. I haven’t ever used it to make pasta. If you do, I’d be curious to know how it turns out.
~Christine
Erica
Hi – I was wondering if you have a recipe that doesn’t include tapioca flour? Or a suggested substitution. Thanks!
Christine
Hi Erica,
Sure, arrowroot starch would be a good substitute for the tapioca starch.
Hope that helps!
~Christine
Linnea
A good flour that’s easy to use in most recipes.
Magee
You don’t mention adding xanthan gum to the bread flour mixture. How much should I add?
Christine
Hi Magee,
So it depends on the recipe. I don’t add it to my mix because the amount varies. If you’re making rolls or something with yeast, usually 1/2 – 1 tsp. per cup is a good amount.
Hope that helps!
~Christine
Lin
Hello, I am puzzled about rice flours. Since i heard about high amounts of arsenic in rice I soak my rice many times before i cook it and rinse the cooked rice afterwards. When you say rice flour I would say the rice used would not have been soaked to remove the arsenic. is that right? If so can you buy rice flour that has the arsenic removed by some process?
Christine
Hi Lin,
I don’t have an exact answer for you but I do know that my recipes typically call for maybe 1 – 2 cups of this flour blend. That’s maybe 1/2 -1 cup of actual rice flour, dispersed throughout the loaf. I am not sure if buying organic rice flour would have the arsenic removed or not, but maybe try organic flour.
Hope that helps!
~Christine
Samuel
I’ve been attempting this for years. My search is over. Yhis is the best!
Christine
Hi Samuel,
Wonderful, so glad you enjoy it!
~Christine
hMh
Thanks for a great site, you list the calories (and nutrient breakdown) for mixing your GFree flour as 517cal. Is that per cup? ( Even higher than regular all purpose)!
….which flour would you say contributes so many calories to this particular blend ?
and if 500+ is Per cup are there any alternatives in your opinion? Thanks so much!
Christine
Hi!
Yes, that is per cup. It’s a bit more than some commercial brands – both Namaste and Pillsbury come in at 480 calories.
The starches are pretty calorie heavy. Unfortunately you need starches in gf baking.
You could try one of the other blends I mentioned, but with Namaste, you might need to add a few Tablespoons more flour blend as it tends to get gummy. There ups the calories though too.
Hope that helps!
~Christine
hMh
Thank you Christine! Would this be the closest recipe to all purpose flour…that I could use in my banana bread and cookies.?
Christine
Hi,
So yes for banana bread. In cookies, it can be a good mix, but I recommend using a recipe specifically for gluten free cookies. It works well in the Nestle cookie recipe though 🙂
Christine