Gluten Free Flour recipe – All Purpose Blend

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A reliable Gluten Free Flour recipe blend, perfect for any kind of gluten free baking.
A reliable Gluten Free Flour Recipe. Perfect for baking and made with easily available flours |

I’ve been baking gluten free for years now and have learned a few things along the way.

One of them is that generally speaking the ready made baking mixes are typically not as good as those that I mix myself at home.

If you are new to gluten free baking you may not know that you cannot simply substitute one gluten free flour, such as rice flour or tapioca starch, for wheat flour and expect good results. In order to achieve the best gluten free baked goods possible you ideally need a mix of at least two or three gluten free flours.

The quality of commercially available premixed gluten free flours varies depending on the brand, but they often include the cheapest starchy flours and varying amounts of gums such as xanthan and guar.

Some people don’t like to cook with gums so that means seeking out a blend that doesn’t include them. I do cook with xanthan gum but the amount required can vary depending on what you’re making, and there’s no way for me to know how gum much is in a premixed blend.

Gluten Free Flour Recipe

I always bake by weight as I find that it gives me the most consistent results, especially with gluten free baking. I have included cup measures here as I recognise that not everyone cooks this way.

You can find an inexpensive digital scale on Amazon, or you may find one at your grocery store.

I use 80% starch gluten free flours and 20% whole grain gluten free flours, that way I can substitute one flour for another if I can’t find my favorites at the grocery store. Here’s a short list of the most common ones you might find at your grocery store.


Gluten Free Starch Flours – 80%

  • White rice flour – I always use this for about 50%  of my mix, it’s usually easy to find in the grocery store.
  • Potato starch – use up to 20% (note: this is not the same as potato flour)
  • Tapioca starch – I don’t use more than 10% of this in any mix, in my experience too much can alter the texture of your baked goods as it makes a sticky mixture when wet.
  • Arrowroot – I really like this starch and would use perhaps 20% in my mixes. The only downside is the cost, it’s really pricey compared to the other starches
  • Cornstarch – I would use up to 20%, I try and use only non GMO corn which can be hard to find, so I usually use another starch instead.


Gluten Free Whole Grain Flours – 20%

  • Brown Rice Flour – This is probably the most common whole grain and is widely available where gluten free flours are sold. I use 10 – 20% brown rice
  • Sorghum Flour – I love this flour and if I have it available I usually use half brown rice and half sorghum flour for the whole grain part of my mix, so 10% of my mix. It can be a bit harder to find than some of the others.
  • Quinoa flour – never used this due to the cost
  • Teff flour – again, not used it due to cost

This is not an exhaustive list, There are many other gluten free flours available and it seems like there are new ones coming on the market all the time.

These are simply the ones that I typically see in my grocery store. I avoid bean flours such as garbanzo because I don’t want my baked goods to taste like beans!

I also have not included nut flours such as coconut and almond as they are more tricky to bake with and you simply can not substitute one for another like you can with the grain flours I’ve listed above.

If you don’t bake very often it’s a good idea to store your opened bags of flour in your fridge or freezer, this will prevent them going rancid over time.

If you want to know a little more about me and why I cook and bake gluten free then have a read of my about page, and feel free to leave any questions you have about gluten free baking in the comments section!

This post may contain Amazon affiliate links

Super easy step by step instructions for creating your own gluten free flour blend recipe at home! It's so much cheaper than ready made and you will get better results, details on all the most common Gluten Free Flour options in the post! |

Gluten Free Flour recipe - All Purpose Blend
Prep time
Total time
This makes 1000g of all purpose gluten free flour
Cuisine: Gluten Free
Serves: 4
  1. Please read the full post first as it details all the flours you can use, this is simply my preferred blend but you can use whatever you have as long as you use the correct ratio.
  2. You can substitute any of the starch flours listed in this recipe for any of the other starch flours that are listed in the post, and likewise substitute any of the wholegrain flours in this recipes for any of the other wholegrains listed.
  3. For best results weigh your flour on a digital kitchen scale, cup measures are only approximate as the weight per cup can vary tremendously depending on the brand of flour and how your scoop it.
  4. Mix all the flours together well and store in a bug proof airtight container.
  5. If you don't bake regularly I suggest keeping the flour in the fridge or freezer to prevent it going stale or rancid.

Super easy step by step instructions for creating your own gluten free flour blend recipe at home! It's so much cheaper than ready made and you will get better results, details on all the most common Gluten Free Flour options in the post! |


    • says

      Thanks Rebecca! You should try mixing your own blend, it’s really super easy, and you could easily use buckwheat as part of the whole grain mix!

  1. says

    I love that you offer your flour blend recipe in both weight and cup measurements! Looking forward to trying it out!


    • says

      Chrystal, I’m British and grew up baking by weight so that’s the way I’ve always done it. I know many people here in the USA don’t have a scale and are intimidated by the thought of using it, but I find it much easier and more accurate for gluten free baking.

  2. says

    This. Is. Genius. I’m not even going to write anymore, I am going to get onto pinning. I have a friend whose daughter is a celiac and one of my best friends is gluten free. They will both be ecstatic when I send them this!

  3. says

    Thanks Nagi! I’m sure your friend will be able to get all these flours in Australia, and if not it’s really all about the ratio anyway. They can substitute one flour for another very easily.

  4. says

    I often make my own flour mixes. Mine are often much like yours except I use buckwheat (light buckwheat when I can find it) instead of sorghum. I guess I should sit down and formulate a set recipe. Yours looks great!

  5. says

    Thank you so much for posting this! I use Robin Hood Gluten-Free Flour for my mother-in-law because she likes quick and simple, but myself, I can spend hours in the kitchen so making my own flour would be fun!

    • says

      Hi Marie, I don’t have a recipe that I routinely use that would be whole grain only, though my all purpose recipe contains whole grain flours in addition to starches. I’ve found that the whole grains on their own are too dense for most baking. You could change the ratios and do half gf whole grains and half gf starches, that might work for muffins, pancakes etc, but may be too dense for cupcakes and lighter baking. I hope that helps!

  6. says

    I too am gluten-free and find this a great simple primer on GF baking. The idea of combining flours to comprise a structure equivalent of a gluten flour is something most don’t realize when using gluten-free flours. I love your blend. So glad not to see Gar-Fava flour in it! It works well but too beany for me!

  7. says

    so many people are always asking me for a reliable gluten-free flour blend. i’ll send them your way! and great explanation about all the different flour types. i find the 80/20 ratio to work well for me too.

  8. Irene says

    Gf shortbread cookies – the flour. U said u use white rice and arrowroot.
    Do I use 80% white rice and 20% arrowroot?

    • says

      Hey Irene, yes, I used about 75% white rice and 25% arrowroot, but other times I’ve just used regular AP gluten free flour (no gum added) with good results.

  9. Priscilla says

    Thanks for the all purpose flour blend. Also, do you have a self rising flour recipe? Where do you purchase your sorghum flour? Appreciate all of your help.

    • says

      Hey Priscilla! I use this same blend for self rising flour just by adding in some baking powder depending on the recipe, if the recipe calls for self rising flour I would use about a teaspoon of baking powder per cup/145g, but that can vary and is just a guide. I usually buy my sorhum flour at one of the larger Kroger stores in my area that has gluten free flour, or you can get it on Amazon. I’ve updated the post with some Amazon links to all all the flours I use, I hope that helps!

  10. Laurie says


    Look forward to trying your blend. I’ve been experimenting. I’m finding in intolerant to corn, so look for blends that don’t use cornstarch. So, my question—

    I know some blends include one of the “gums” buy know that not all baked goods need the gum. Many GF recipes which include GF flour in the recipe include one of the gums or say to omit if the blend has it. What if I’m using a non GF recipe as the base. Do you have a rule of think which types of baked goods would need the gum and which wouldn’t? And, how much per cup of flour.

    Thanks in advance. I’m new to GF baking!


    • says

      Hey Laurie! When you say that you are using a non GF recipe as the base, you mean that you want to convert it to GF? I tend to use gums in all my baking recipes, but I vary the amounts depending on the recipe. Some people don’t like gums or react to them in some way so they use things like ground flax meal instead of gums. I don’t tolerate flax meal or anything that’s super high fibre so I always use xanthan gum in my recipes. I also bake by weight and not cups, in the long term with GF baking you’ll find it easier I think, that way you can substitute any flour you like and create your own blends. I would say that about 1/4 – 1/2 tsp gum per cup would be a good guide, but it depends what you are making. Feel free to email me if you have questions about a specific recipe, I’d be happy to help!

      • Laurie says

        Thanks for the quick reply. Yes….I meant taking a recipe using all-purpose flour and using your GF blend in place of it…what types of recipes would need the gum vs not. I tend to bake by weight anyway, so I’m used to that. I’ll definitely email you when I bake next time and need guidance! Thanks.

  11. Joanna says

    I am delighted to find your website through Mrs. Laurie Beezley. My husband is allergic to gluten and has a sweet tooth!), but I also want to ensure my young son is getting enough whole grains in his diet. Your site, and this post, is wonderful at addressing these concerns. I cannot wait to try your cut-out cookie recipe. Thank you for sharing your recipes and notes! Merry Christmas!

  12. Pamela says

    Hi! We have multiple food sensitivities in our house … I’m trying to find a blend that’s gluten free, dairy free, nut free, corn free, and tapioca free. Do you think i can use arrowroot flour in place of the tapioca starch?

    • says

      Hi Pamela, yes absolutely you can! I vary the blend depending on what I have in the house, I use arrowroot and tapioca pretty much interchangeably and it seems to work fine in most recipes.

    • says

      Hi Pamela, yes absolutely you can! I vary the blend depending on what I have in the house, I use arrowroot and tapioca pretty much interchangeably and it seems to work fine in most recipes.

  13. Becky says

    What other substitute can I use for potato flour? My daughter is allergic to potato & it’s dangerous to bake with….

    • says

      Hi Becky, just choose any flour from the starch flour list, cornstarch is cheap and readily available, I also like arrowroot but it’s sometimes harder to find.

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