Gluten Free Flour Mix - Easy All Purpose Recipe! Life After Wheat (2024)

By: Author Celeste Noland

Posted on Published: October 13, 2014- Last updated: May 30, 2023

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Looking for a homemade, all-purpose gluten free flour mix? Look no further! This recipe has been specially formulated for yeast breads/rolls, muffins, and quick breads.

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Updated 12.28.2020

This is a simple, all-purpose, gluten free flour mix that is easy to make and yields a great taste and texture when converting your favorite recipes to gluten free.

I spent several years developing a flour mix that would have some whole grains and also lend a soft, non-gritty, and light texture that mimicks that of wheat, and now I’m sharing it with you!

This recipe works best for cakes, yeast breads/rolls, quick breads, cakes, and muffins. I don’t recommend this blend for cookies.

If you would rather buy a pre-made gluten free flour blend, there are some great ones! Here is a list of my favorite store-bought gluten free flour blends and which recipes they work well with.

This recipe can easily be doubled or tripled if you would like to make enough flour to keep on hand. Just use it within about a month so it stays fresh.

There is no need to refrigerate your flour, just store it in an airtight container in your pantry or a kitchen cupboard. If you do choose to keep it in the fridge, be sure to remove it before hand and let it get to room temp before using it in a recipe.

Gluten Free Flour Mix - Easy All Purpose Recipe! Life After Wheat (1)

WHAT INGREDIENTS DO I NEED TO MAKE GLUTEN FREE FLOUR MIX?

white rice flour
brown rice flour or sorghum flour, or a combination of both
tapioca starch or tapioca flour, they are the same thing
potato starch not potato flour, they are very different!
xanthan gum

HOW DO YOU MAKE GLUTEN FREE FLOUR MIX?

It’s easy! When making this or any other recipe, always measure by stirring the flour (or starch), spooning into a measuring cup, then leveling off with the flat side of a knife.

Measure all ingredients into a large bowl.
Whisk thoroughly.

FREQUENTLY ASKED QUESTIONS

Can I substitute another kind of starch for the tapioca or potato starch?

Yes. This recipe was formulated using tapioca and potato starch and will yield the best results with those, but you can sub arrowroot starch or corn starch if needed.

I can’t tolerate rice, can I use another flour?

I have successfully subbed sorghum flour for the brown rice flour, but haven’t ever tried subbing for the white flour as well. If you try it, please come back and comment to help others out!

RECIPES THAT WORK WELL WITH THIS GLUTEN FREE FLOUR MIX:

Gluten Free Crescent Rolls (dairy free option)

Gluten Free Sandwich Bread

Flaxseed Muffins

Gluten Free Muffins 5 Ways

Gluten Free Pumpkin Muffins with Streusel Topping

Mom's Chocolate Chip Pumpkin Bread

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Gluten Free Flour Mix - Easy All Purpose Recipe! Life After Wheat (8)

Yield: just under 3 cups

Prep Time: 5 minutes

Total Time: 5 minutes

This gluten free flour mix is made with a blend of rice flours + starches and xanthan gum. It works best for yeast breads/rolls and quick breads/muffins, but is not recommended for cookies.

Ingredients

1/2 cup white rice flour
1 cup brown rice flour, sorghum flour, or a combination of the two (I usually use half and half)
2/3 cups potato starch
2/3 cups tapioca starch
2 tsp xanthan or guar gum

Instructions

Whisk all ingredients together (by hand or with your KitchenAid whisk attachment) and store in an airtight container.
Use cup-for-cup to replace wheat flour. If you are using this flour to make yeast products, add an additional 1/2 tsp xanthan gum per cup of flour.
Store in an airtight container in a cool location (does not require refrigeration). Use within 1 month.
This blend works best for yeast breads/rolls and quick breads/muffins. It is not recommended for cookies.