A good gluten-free baking flour mix is necessary for delicious GF baked goods. Whether you’re making cakes, cookies, muffins or scones, you need a flour mix that is light and flavourful, yet is sticky enough to provide texture.
This super simple, 4 ingredient blend is one that my mom came up with when she had to go gluten-free in 2006. At that point in time, gluten-free wasn’t nearly as popular as it is now. There weren’t a lot of store-bought flours available, nor specific gluten-free recipes.
She created this flour mix and used it as a flour replacement in all her usual recipes. It was a really easy way for her to convert to a gluten-free lifestyle. While there are now plenty of 1-to-1 gluten-free baking flours available (affiliate link), I still use this recipe to mix my own blend.
Here’s why I like to make my own flour blend:
- Choice of flour: You can mix it using your favourite flours. Personally, I prefer a blend that contains wholegrain flours. I also don’t enjoy baked goods made with rice flour (found in most commercial mixes), as I find them to be rather dry.
- Affordable: Making your own mix is definitely more affordable than buying a store-bought mix. If you have a favourite flour, then you can really save money buy buying it in bulk (affiliate link).
- Binders are not required: My mother’s original recipe didn’t include xanthan gum, so feel free to skip it if it doesn’t work well with your diet.
How to use this Gluten-free baking flour blend
This recipe is a perfect cup for cup replacement in all types of baked goods.
- Pie crust
However, it does not work for bread. Gluten is so fundamental to the structure of bread that you really need to follow a specific recipe to make gluten-free bread. Check out some of my gluten-free sourdough recipes.
Gluten-free self-rising flour
To turn this gluten-free baking flour blend into a self-rising flour blend add the following ingredients to the full mix.
- 1/2 cup of gluten-free baking powder (affiliate link)
- 1 tsp fine salt
While that might seem like a lot of baking powder, it is for the full 5 cup flour blend. Make sure you mix everything really well because no one wants a clump of salt in their muffin!Print
Homemade Gluten-Free Baking Flour Blend
Looking for a good homemade gluten-free baking flour blend? This mix is perfect for pastries, cakes, cookies and muffins. Try it with your favorite flours for your own favourite combination.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 5 cups 1x
- Category: Flour
- Diet: Gluten Free
- 2 1/2 cups gluten free flour (see notes)
- 1 1/2 cup potato starch
- 1 cup tapioca starch
- 2 tsp xanthan gum (optional)
- Combine the flours and xanthan gum in a large container and mix thoroughly.
- This recipe can be doubled or tripled to make a huge batch of flour. Just measure out several batches of the mix, layering them in the container so that it’s easier to mix. For example, I don’t recommend adding 5 cups of GF flour on the bottom of a container followed by the starches, rather measure 2 1/2 cups of flour, then the starches followed by another 2 1/2 cups of flour. Otherwise, it’s hard to get everything well mixed.
- See the section above for turning this blend into a self-rising flour blend.
- This mix is best for baked goods (cakes, cookies, muffins, etc.) If you want to make bread, then I suggest using a gluten-free bread flour mix.
- The main gluten-free flour can be any grain-based flour. If you want a white flour blend, then use white rice flour. For a wholegrain flour blend use either: brown rice flour, buckwheat flour, millet flour, oat flour, quinoa flour, sorghum flour or teff flour. I usually use oat flour or buckwheat for my baked goods as rice tends to result in dry baked goods.
- I have suggested my favourite starch mix, however, you could replace either of the starches with arrowroot flour or sweet white rice flour. Cornstarch has quite a bit different properties and is not a good substitute. Just be sure to include at least 2 different starches to balance the stickiness and chewiness in your baking.