Homemade Gluten-Free Baking Flour Blend

Can you just use any flour for gluten-free baking

5 from 1 reviews

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.


Units Scale
  • 2 1/2 cups gluten free flour (see notes)
  • 1 1/2 cup potato starch
  • 1 cup tapioca starch
  • 2 tsp xanthan gum (optional)


  1. Combine the flours and xanthan gum in a large container and mix thoroughly.
  2. 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.
  3. 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.

Keywords: flour mix, sorghum, teff, quinoa, oat, millet, buckwheat, rice, simple, 4 ingredients, 5 minutes or less