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    Home » Recipes » Gluten Free Flours

    How to Make a Gluten Free Flour Mix

    Published: May 28, 2019 · Modified: Sep 9, 2022 by Christine · This post may contain affiliate links · 95 Comments

    Jump to Recipe Jump to Video Print Recipe

    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!

    glass jar of gluten free flour mix sitting on a counter.

    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

    gluten free flour mix in a glass jar measured in a cup.

    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 

    measuring cup of gluten free flour mix on a white countertop.

    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!    

    glass jar of gluten free flour mix sitting on a counter.

    Gluten Free Flour Mix

    A versatile gluten free flour mix that produces excellent breads, rolls, biscuits, pancakes and other breads!
    3.82 from 112 votes
    Print Pin Rate
    Course: Appetizer, bread, Breakfast
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 0 minutes
    0 minutes
    Total Time: 5 minutes
    Servings: 9 Cups
    Calories: 517kcal
    Author: Christine

    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

    Calories: 517kcal | Carbohydrates: 120g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 186mg | Fiber: 3g | Sugar: 1g | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 1.5mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

     

    Reader Interactions

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    Comments

    1. Dharshini Sinnathamby

      May 29, 2013 at 7:38 pm

      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.

      Reply
      • Chrissy Lane

        June 06, 2013 at 1:10 pm

        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

        Reply
    2. Nichole

      October 29, 2013 at 5:33 pm

      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!
      🙂

      Reply
      • Chrissy Lane

        October 30, 2013 at 9:29 am

        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!

        Reply
    3. Mischa

      November 27, 2013 at 3:12 pm

      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.

      Reply
    4. Harris Feinstein

      December 26, 2013 at 2:07 pm

      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?

      Reply
      • Chrissy Lane

        December 26, 2013 at 9:42 pm

        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!

        Reply
    5. Harris Feinstein

      December 28, 2013 at 9:30 am

      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

      Reply
    6. Harris Feinstein

      December 28, 2013 at 11:27 am

      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

      Reply
      • iris

        January 21, 2023 at 7:54 am

        Harris, I know this is coming 10 yrs after you sent in your comments. What a horrid experience to go through! I have two bread machines, one being the Cuisinart which has settings for Gluten Free baking. I tried it only ONCE because I hated the whole nasty bread that it produced.
        From that experience, I vowed to learn how to make GF breads without the bread maker.
        I played with the recipe from one of the GF magazines (which was excellent but was absorbed by another GF company and I dropped my subscription; the old one was so superior).
        It IS possible to make GF bread, rolls, muffins, biscuits and even scones (and yes, cookies!) that are incredibly good. Just don't use a machine, other than a stand mixer. I invested in a KA stand mixer (I splurged on a commercial grade b/c I was offered a $1,000 mixer for $600 delivered.). I had tried my hand mixer. No-no-no! My stand mixer seriously mixed my ingredients, and then I proceeded with balance of recipe (proper pans, buttered or oiled, using parchment slings wherever possible). Eureeka! GREAT breads that looked like and TASTED great! Of course, you also have to use the appropriate GF flour blend. Can't use all-purpose for most bread recipes, need one with potato starch, a bit of potato flour, and millet. I've been making my own for the past 9 years because it is economical and I control what goes into my baked goods.
        I sure hope that somewhere within the last decade you have found someone to answer your questions and lead you to successful GF baking....it's hard enough living a gluten-free lifestyle without having to eat unpalatable stuff!
        BTW: I have to also say that I have nearly 53 yrs of baking experience under my apron, the first 43 having been with glutenFUL items. I still bake regular baked goods for my family, but majority of recipes have all been converted to GF.

        Reply
    7. Dawn

      January 30, 2014 at 11:44 am

      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!

      Reply
      • Chrissy Lane

        January 30, 2014 at 11:01 pm

        Hi Dawn,

        We will definitely try to incorporate weight measurements into our recipes.

        Really appreciate the feedback!

        Thanks for visiting!

        Reply
    8. Ginamarie Roy

      March 10, 2018 at 2:25 pm

      I can't have corn. What could I use in the light gluten free flour mix instead of cornstarch?

      Reply
      • C.J. Brady

        March 11, 2018 at 10:16 pm

        Hi,

        Thanks for asking!

        Instead of cornstarch, use arrowroot starch. It's a very similar substitute.

        Hope that helps!

        Reply
    9. Jayne

      June 14, 2018 at 10:07 am

      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

      Reply
      • C.J. Brady

        June 19, 2018 at 10:44 am

        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

        Reply
    10. Veronica

      August 09, 2018 at 1:50 am

      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

      Reply
      • Christine

        August 09, 2018 at 8:38 am

        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

        Reply
        • Robin

          September 11, 2021 at 10:25 am

          Hi, do you have a Chart that can break down the different flours substitutes in what works best for the type of breads your making. I have a wheat, rice, oat, rye and barley allergy and having a heck of a time trying to fine GF recipes that do not include 1 or more of the items. And I can’t figure out how to mix or match them. Help pls.

          Reply
          • Christine

            September 12, 2021 at 10:56 am

            Hi Robin, So I have this chart, yes https://zestforbaking.com/guide-to-gluten-free-flour-substitutes that should help for figuring out the best flour to use - I don't have it broken down by the type of bread, but this should help.

            Would something like this buckwheat bread work for you? https://zestforbaking.com/gluten-free-buckwheat-bread

            Let me know if you have other questions!

            Christine

            Reply
    11. Bill

      October 13, 2018 at 5:26 pm

      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!

      Reply
      • Christine

        October 14, 2018 at 10:47 pm

        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!

        Reply
    12. Betts Passmore

      January 15, 2019 at 11:18 am

      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.

      Reply
      • Christine

        January 15, 2019 at 9:58 pm

        Hi Betts,

        Yes, I can absolutely do that!

        I'll reply back when I've got it updated.

        Christine

        Reply
    13. Jerri

      April 05, 2019 at 12:01 pm

      When making the gluten free flour blend, what can be substituted for the cornstarch. My grandsons cannot have gluten or corn products.

      Reply
      • Christine

        April 06, 2019 at 2:51 pm

        Hi Jerri,

        Sure, a good option would be arrowroot starch: https://amzn.to/2Id37m5

        Hope that helps!

        Christine

        Reply
    14. Catherine

      April 17, 2019 at 9:37 am

      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.

      Reply
      • Christine

        April 29, 2019 at 8:48 pm

        Thank you Catherine - I like that example for comparison.

        Appreciate your feedback.

        ~Christine

        Reply
    15. Sarah Harris

      June 23, 2019 at 8:00 pm

      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!!

      Reply
      • Christine

        June 26, 2019 at 8:36 am

        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

        Reply
    16. Diana Sorensen

      July 08, 2019 at 12:49 pm

      Can you recommend substitutions for the cornstarch and potato flour for this mix that would work well with your recipes that it calls for?

      Reply
      • Christine

        July 08, 2019 at 2:17 pm

        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

        Reply
    17. Cathy

      August 28, 2019 at 11:08 am

      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

      Reply
      • Christine

        August 28, 2019 at 10:11 pm

        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

        Reply
    18. RANDY HARRIS

      November 14, 2019 at 2:17 pm

      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

      Reply
      • Christine

        November 14, 2019 at 8:00 pm

        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

        Reply
    19. Ruth Rose

      November 17, 2019 at 10:04 am

      Do you have any rice free bread recipes? I am celiac and react to rice the same way as gluten.

      Reply
      • Christine

        November 17, 2019 at 10:24 pm

        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

        Reply
    20. Rukhsana Wagner

      November 21, 2019 at 4:17 pm

      What would be the alternate to potato flour?

      Reply
      • Christine

        November 22, 2019 at 1:35 pm

        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

        Reply
    21. Liz O'Neill

      January 20, 2020 at 10:58 am

      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?

      Reply
      • Christine

        January 20, 2020 at 12:11 pm

        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

        Reply
    22. Debbie

      February 06, 2020 at 6:10 pm

      Can this flour mixture be used for pasta?

      Reply
      • Christine

        February 06, 2020 at 8:05 pm

        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

        Reply
    23. Erica

      April 10, 2020 at 10:18 pm

      Hi - I was wondering if you have a recipe that doesn’t include tapioca flour? Or a suggested substitution. Thanks!

      Reply
      • Christine

        April 12, 2020 at 7:33 pm

        Hi Erica,

        Sure, arrowroot starch would be a good substitute for the tapioca starch.

        Hope that helps!

        ~Christine

        Reply
      • Allen

        June 03, 2022 at 2:11 pm

        Christine: I am a long time gluten free baker. I primarily make bagels that I boil and then bake. These are far superior to all store bought bagels I have tried. Recently I have tried to make Jewish rye bread using the same flour mix as my bagels. The bread tastes great but doesn't rise very well and what ever fixes I have tried does'nt seem to work. My basic dough recipe is similar to your bread flour I use 1,cup each white rice, brown .rice, tapioca and potato starch plus 1/2,cup garbanzo or sorghum flour. I use instant dry yeast. My bagels rise using this mix my bread, barely rises. What am I missing.

        Reply
        • Christine

          June 07, 2022 at 10:48 pm

          Hi Allen,

          Apologies for missing your question here. So have you tried using active dry yeast? I use active dry in many of my breads and it does very well. Also, how much liquid are you using? Is it rising at all vs. rising then falling when baking in the oven. This is an interesting challenge - let me know, happy to help get it resolved.

          Christine

          Reply
    24. Linnea

      April 25, 2020 at 11:32 am

      4 stars
      A good flour that's easy to use in most recipes.

      Reply
    25. Magee

      May 12, 2020 at 2:04 pm

      You don't mention adding xanthan gum to the bread flour mixture. How much should I add?

      Reply
      • Christine

        May 12, 2020 at 7:26 pm

        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

        Reply
    26. Lin

      June 27, 2020 at 4:47 pm

      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?

      Reply
      • Christine

        June 30, 2020 at 12:00 am

        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

        Reply
    27. Samuel

      July 12, 2020 at 9:41 pm

      5 stars
      I've been attempting this for years. My search is over. Yhis is the best!

      Reply
      • Christine

        July 12, 2020 at 9:45 pm

        Hi Samuel,

        Wonderful, so glad you enjoy it!

        ~Christine

        Reply
    28. hMh

      August 18, 2020 at 2:46 pm

      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!

      Reply
      • Christine

        August 18, 2020 at 4:29 pm

        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

        Reply
    29. hMh

      September 23, 2020 at 9:23 pm

      Thank you Christine! Would this be the closest recipe to all purpose flour...that I could use in my banana bread and cookies.?

      Reply
      • Christine

        September 23, 2020 at 10:55 pm

        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

        Reply
    30. Andrea

      October 23, 2020 at 11:30 am

      I was wondering if a gluten free flour blend such as Better Batter could work for this potato roll? I would like to try this recipe, but was trying to avoid mixing flours and having to create yet another container of flour blend.The recipe looks amazing!!

      Reply
      • Christine

        October 23, 2020 at 11:35 am

        Thanks Andrea - so Better Batter is a great blend and *should* work well in the recipe. (I just haven't tested it)

        If you do, I'd love to hear about it though!

        ~Christine

        Reply
    31. Shirley Gardner

      November 17, 2020 at 12:46 pm

      Love your flour mix. I prefer to weigh the specific flour mixes when I bake. Can you tell me how many grams in one cup of the flour mix?

      Reply
      • Christine

        November 17, 2020 at 9:48 pm

        Hi Shirley,

        So glad to hear it! And yes, it's 130 grams for 1 cup 🙂

        ~Christine

        Reply
    32. Joanna

      November 23, 2020 at 9:05 am

      Hi
      I cant use rice or corn flour. Do you have a sorghum GF mix recipe with potato starch?

      Thank you
      Joanna

      Reply
      • Christine

        November 23, 2020 at 9:45 am

        Hi Joanna,

        So I don't have a recipe using sorghum, but for the corn starch, potato starch or even more tapioca starch would work. Then for the rice flours... sorghum and quinoa flour are closest in the fiber and protein content so try a mix of equal parts of those. https://zestforbaking.com/guide-to-gluten-free-flour-substitutes Rice flour is a lighter flour and sorghum and quinoa are a bit bulkier so the results may be a bit different. But this would be a good substitute.

        Hope that helps!

        Christine

        Reply
    33. Sue O'Neill

      December 15, 2020 at 10:00 pm

      Hi, Christine:

      Your mix includes a small amount of potato flour. My daughter is on a diet that excludes nightshades, which is what potato is. Is there a good non-nightshade substitute for that?

      Reply
      • Christine

        December 16, 2020 at 7:40 pm

        Hi Sue,

        So you could try using arrowroot starch in place of the potato flour. Here's a chart with some other substitutions if you ever need them: https://zestforbaking.com/guide-to-gluten-free-flour-substitutes

        Hope that helps!

        ~Christine

        Reply
        • Sue O'Neill

          December 23, 2020 at 12:29 pm

          Thanks, Christine. I'll give that a try.

          Sue

          Reply
          • Sue O'Neill

            December 26, 2020 at 10:08 pm

            5 stars
            I made the substitution in the flour and otherwise followed the recipe, and these were AMAZING!!! My non-gf family members--husband, and two teenage grandkids who give their GF mother a lot of flak for her choices--gobbled the breadsticks down and would've eaten more, if I'd made them. I'm lucky I got one myself. Delicious--and yes, hard to tell they're GF by the taste and texture.

            Reply
    34. Crystal Rae

      January 20, 2021 at 1:41 pm

      Hello Christine, I am very much looking forward to using your gluten free mix for your recipes. I am always bummed that a lot of, if not most recipes require a stand mixer. I only have a hand mixer. Its not a very good one at that. The low speed is nothing near what a low speed would be on a stand mixer. The low speed on my hand mix is pretty high. When mixing other recipes I don't even change the speed because its first speed is really fast already. Anywhoo can I mix it my hand with a whisk? Or!! Ohhh! What if I put the ingredients in a zip lock bag leaving air in it and mix it around? Would that work okay? I am dying to have a kitchen-aid!! I saw a beautiful one at William-Sonoma with a white ceramic bowl that had crisscross designs on it. I swear that place is so cruel!!! lol

      Reply
      • Christine

        January 20, 2021 at 4:04 pm

        Hi Crystal!

        Thanks for asking - I know, Williams Sonoma is amazing! So, yes, you actually can add the flours and starches to a bag and mix that way - the only issue is, this makes about 9 cups of flour mix. So once you get everything in a standard, galloon size bag, there is not enough space to actually mix everything up. What you might do is measure everything in a large bowl and mix with a whisk for about 5 minutes. That way everything will be fully incorporated. Then store it in a bag 🙂

        Hope that helps!

        Christine

        Reply
    35. Phyllis S.

      February 15, 2021 at 9:09 pm

      Can I replace the cornstarch with something else?

      Reply
      • Christine

        February 15, 2021 at 10:21 pm

        Hi Phyllis,

        So yes, arrowroot starch could also be used in place of the cornstarch.

        ~Christine

        Reply
    36. hMh

      March 02, 2021 at 8:51 pm

      5 stars
      Christine your flour mix is truly the best GF mix I’ve ever made and I have had so so many fails And wasted so many ingredients baking trying to replicate a good all purpose flour... thank you for all the legwork and especially your substitution chart, which is an excellent tool. I now refer people to your site all the time that Have been struggling to find good GF recipes etc.as well.

      I have one question about rancidity since I have a pantry with sealed glass jars for my flours and definitely do not have refrigerator space, do u find its the rice flour that turns more easily than all purpose flour mixes? because I have yet to have a problem after making your 9 cup recipe. (But In the middle of summer I have taken my pantry jars to the cool basement after making up a batch of your GF all purpose )...it’s not cheap to make and I’m wondering if I’ve just been lucky so far? Or would you say the flours with high moisture content like coconut etc. are the most at risk for going rancid. I don’t know if it’s the rubber rings on my hinged bulk jars and very little air space that helps me, but I am concerned now that I have so many different flour ingredients in my pantry... Thank you again! I appreciate you!

      Reply
      • Christine

        March 04, 2021 at 1:13 pm

        Hi!

        So good question - I have not tested longevity out, but I don't store any of my flours in the refrigerator. Now I would say if you never use coconut flour, it might be a good idea to freeze that one, but the ones like rice flour, sorghum flour, starches... they should last for about 6 months, tightly sealed in the cabinet.

        Hope that helps

        ~Christine

        Reply
    37. Dex

      March 11, 2021 at 12:08 pm

      5 stars
      I used this for frying chicken and it worked great. Also used in a few other recipes, like cheesecake, and it worked really well also.

      Reply
      • Christine

        March 11, 2021 at 8:43 pm

        Thanks Dex, glad you enjoy it!

        Christine

        Reply
    38. camille b

      May 22, 2021 at 8:30 am

      Hi Christine,
      I love the flavor of sorghum flour. Can I somehow incorporate that into your flour mix?
      What would I substitute it for?
      Thanks so much for all your recipes and Instagrams, and prompt answers!
      camille

      Reply
      • Christine

        May 22, 2021 at 1:57 pm

        Hi Camille!

        Aw, thank you for enjoying them 🙂

        So I enjoy sorghum flour a lot too - my suggestion would be to add it directly to the recipe though - use the flour blend and then replace maybe 1/4 - 1/2 of the flour blend called for with sorghum. That's the best of both worlds.

        Hope that helps!

        Christine

        Reply
    39. Rebecca

      June 11, 2021 at 2:53 pm

      Thanks Christine! Have made the dinner pull apart rolls using both the tapioca starch and arrowroot starch ( sub for cornstarch) blend in one recipe and substituting the arrowroot starch for tapioca starch,as one of my friends cannot have tapioca starch. Both recipes came out beautifully and tasted wonderful. Just wondered if it is usual for the rolls to depress as they cool.

      Reply
      • Christine

        June 14, 2021 at 12:58 pm

        Hi Rebecca,

        Sorry for the delay in answering your question - they shouldn't fall a whole lot - a little is normal though. Did you measure the flours and starches by weight? It could be a few things - not enough flour, maybe a bit too much rising... I'm glad they tasted good though 🙂

        ~Christine

        Reply
    40. Yeesu

      September 20, 2021 at 6:09 pm

      Hi ist potato flour and tapioca flour is same wth potato n tapioca starch?

      Reply
      • Christine

        September 20, 2021 at 7:49 pm

        Hi Yeesu,

        So thanks for asking - tapioca starch and tapioca flour are the same thing. Potato flour is not the same thing as potato starch. Here's an article that goes into it a bit more https://zestforbaking.com/substitute-potato-starch-potato-flour

        Hope that helps!

        Christine

        Reply
    41. Marilyn

      November 03, 2021 at 11:52 am

      Do you have a good, soft-textured bread flour recipe that does NOT contain white rice, potato starch, corn starch nor oat flour? I’ve experimented some but can’t find what I’m completely happy with.

      Reply
      • Christine

        November 04, 2021 at 5:29 pm

        Hi Marilyn,

        What about this one https://zestforbaking.com/sorghum-bread

        See if that works for you.

        Christine

        Reply
    42. Teri

      December 09, 2021 at 11:21 pm

      I wonder if I can use oat fiber in place of the potato flour? Oat fiber has 20 grams of fiber in 1/4 cup. Perhaps you have never used it, though.

      Reply
      • Christine

        December 11, 2021 at 11:47 am

        Hi Teri,

        Good question, but you're right I haven't tested it.

        Christine

        Reply
    43. Melissa

      December 14, 2021 at 10:04 am

      Hi!
      I love this idea of making my own GF flour, but I don’t want to use cornstarch. Can you provide a substitute?

      (Not sure if someone already asked this question, there are too many posts for me to go through)

      Thank you

      Reply
      • Christine

        December 15, 2021 at 10:42 am

        Hi Melissa,

        Good question - so you have some options - just use more tapioca starch or I've used arrowroot starch before and it worked great too.

        Hope that helps!

        Christine

        Reply
    44. Garry

      October 07, 2022 at 10:57 pm

      Can you please provide link to plain bread recipe (bread machine if possible) with this flour blend?

      Reply
      • Christine

        October 10, 2022 at 9:16 am

        Hi Garry,

        Thanks for asking. So I don't use this mix with yeast breads, but here's a bread machine recipe with rice flour https://zestforbaking.com/gluten-free-rice-flour-white-bread-bread-machine and then here's a recipe with the flour blend for pumpkin bread https://zestforbaking.com/simple-tender-gluten-free-pumpkin-bread

        Let me know if you have other questions!

        Christine

        Reply
    45. Jacqueline

      October 31, 2022 at 8:53 am

      Hi, thanks so much for your posts and recipes - my son was diagnosed with a gluten intolerance a few months ago and your site has been a great help. We've been advised to try the paleo diet and I just wondered if you have a flour blend that does not use grains, almonds or coconut (I find you can always taste these two ingredients which makes savoury things taste too sweet). He's so missing bread so any help would be fantastic! Thank you

      Reply
      • Christine

        October 31, 2022 at 3:00 pm

        Hi Jacqueline,

        Sure, so let's see, almond flour is the one I suggest when having to avoid grains. Have you tried these almond four biscuits? https://zestforbaking.com/almond-flour-biscuits-light-tasty I find the almond flour pairs really well with the recipe... not too overpowering. Another option to keep an eye on is cassava flour. I have a savory bread recipe https://zestforbaking.com/cassava-bread, the almond flour is not sweet in it!

        Hope that helps some.

        Christine

        Reply
    46. Shubhangi

      December 25, 2022 at 4:38 pm

      Thank you for so many recipes. Very useful. Just wanted to know what can I substitute corn flour with? Thanks.

      Reply
      • Christine

        December 29, 2022 at 9:50 am

        Hi Shubhangi,

        Thanks for asking. Instead of the cornstarch, use 1 cup more of tapioca flour (120 grams) and 1 cup (120 grams) of arrowroot powder. Measure these by weight.

        Christine

        Reply

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    Christine Brady.

    Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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    Since 2013, Christine has been helping readers with gluten free baking challenges and substitution issues, all while creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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