Gluten Free Bread Flour Mix

How to make your own gluten-free bread flour mix from your favourite flours

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This basic bread flour mix is perfect for baking gluten-free bread. See the section above for details on the different types of flours that can be used to make this well-balanced mix.


  • 1 1/2 cups whole grain flour
  • 1 1/2 cup starch
  • 1/2 cup white flour
  • 1/2 cup bean flour


  1. I’ve listed examples of each of the types of flour above so that you can use whatever flour works best for you.
  2. This recipe can be doubled or tripled if you want to make a large batch of flour. Just mix all the ingredients in a large container and use it for baking your favourite gluten-free bread.
  3. If you are unable to tolerate bean flours, then feel free to leave it out. While it does add some binding properties, it’s primarily included to increase the protein content of the flour mix.


  • I have a different flour mix for gluten-free cookies, muffins and other baked goods. It is softer and doesn’t use bean flour.
  • Each gluten-free flour has its own hydration ratio. For example, oat and rice flours absorb a lot more liquid than quinoa flour. So you may need to adjust your favourite bread recipe accordingly. 

Keywords: buckwheat, rice, sorghum, teff, quinoa, millet, oat, tapioca starch, almond flour, bean flour, masa, chickpea, potato starch