Erika’s All Purpose Gluten Free Flour Mix Recipe

all purpose gluten free flour recipeMost people think that when you go ‘gluten free’, that you have to give up having delicious foods including, breads and desserts.  While it’s true that gluten free flour can never truly replace regular flour – you don’t have to sacrifice taste or texture if you substitute with the right ingredients.

I hate recipes that claim to be ‘gluten free’ but when you try to make them, they come out grainy, dry & flavorless.  No wonder people turn up their noses at gluten free foods… I can’t even get myself to eat them!  And if you hadn’t noticed, many pre-packaged ‘all-purpose’ gluten free flours out there are expensive!  My favorite brand of gluten free flour is King Arthur’s, but at nearly $8 for one box or 4 cups (24 ounces), that wasn’t going to work.  This costs me less than $12 per batch, but it makes 18+ cups of flour!

With 3 little ones eating gluten free and several friends who also can’t have gluten, I had to find a way to bake again!  Below you’ll find my version of an ‘All Purpose Gluten Free Flour Mixture’ that you can use cup for cup in many traditional recipes.  However, most recipes that call for regular flour, may have to be modified so you can achieve the best results.

Over time, I plan to upload all of my gluten free recipes – including: Gluten Free Soft White Bread, Pizza Crust, Hamburger Buns, Pie Crust, Zucchini Bread, Cookies, Muffins, Waffles & More!  With this gluten free flour recipe, you can enjoy baking again!

Gluten Free Flour Recipe

With as much as I enjoy cooking these treats, I still prefer to eat as much raw & whole food as possible and try to keep a healthy ratio of fruits & veggies to baked food.  The key to any good diet is moderation… if we can just remember that, I think an occasional baked treat should be enjoyed without guilt.

I buy all of my ingredients from (links below) where I use their free Subscribe & Save program to save an extra 20%.  With free shipping right to my door, it makes the ingredients substantially cheaper for me then buying them from the store.

The special tools featured in this recipe are:

Here is a list of the flours needed to make my flour blend & airtight storage jar that holds exactly one batch:

If you don’t already have a VitaMix or Excalibur Dehydrator, I strongly encourage you to check out what these machines are capable of!  For more information about VitaMix you can go directly to the VitaMix website.   For free shipping, be sure to use: Coupon Code: 06-004166

Erika's All Purpose Gluten Free Flour Mix Recipe
Prep time
Total time
Erika's All Purpose Gluten Free Flour Mix Recipe - Whips up in less than 5 minutes!
Recipe type: Baked Goods
Cuisine: Gluten Free
Serves: 18 Cups
  1. Pour all of the ingredients into an extra large bowl and mix until well incorporated - this will take about 3-5 minutes with a whisk. Do not skimp on the mixing... otherwise, the ingredients will not be blended appropriately and will not achieve the same results.
  1. Store flour in an airtight container. My favorite storage jars are these 5L Glass Jars with Snap Lids - they fit a batch of this flour perfectly!
I use this combination of flours because it seems to be the least irritating to even the most sensitive stomachs & allergies. I also have several grain free recipes using coconut & almond flours if you are following a Paleo diet or avoiding grains all together.

I use Bob's Red Mill for all the ingredients. Of course, you can always grind your own flours in the VitaMix, but it can be very difficult to duplicate the smooth texture of stone ground.

If you are sensitive to the Tapioca Flour/Starch, you can replace it with Potato Starch (NOT Potato flour).

Gluten Free Flour Recipe

Gluten Free Flour Mixture

Gluten Free Flour Recipe

All Purpose Gluten Free Flour Mix Recipe Gluten Free Flour Substitute


  1. Kim says

    Aloha Erika!
    My mother is from Hawaii. She was born on Lanai. Now my whole family lives in Iowa. We visit Hawaii on a pretty regular basis.

    Anyway, I am really anxious to make this recipe. I don’t have any health issues that would warrant me to go Gluten Free, but I really think it would be best for me and my family to try more GF recipes.

    Could this recipe be used in the recipes where you used other GF mixtures? Like your pancakes, etc?

    Mahalo for sharing your talents and recipes!

    Take care,

    • says

      Aloha Kim!

      Thanks for the comment! What a small world! Iowa is a long way from Hawaii… But, I’m glad you get to come back regularly!

      This Gluten Free Flour Recipe can be used in many recipes 1 for 1 – however, some recipes do need some modification since Gluten Free flour ‘behaves’ differently then glutenous flour.

      All of the recipes on my site can be made with this flour mixture… except my Perfect Pizza Crust Recipe (which needs regular flour) – Use the Soft Gluten Free Bread Recipe if you want a better Gluten Free Pizza Crust. In the future, I’ll be adding tons of recipes as I modify them or create them.

      God Bless!

    • Rebel Tjomsland says

      i bake only with sourdough, i make everything with it. cookies, cake, bagels, crackers, bread, tortillas, pizza crust, etc. Have you tried to use a sourdough starter with this flour? curious before i make this attempt. Not even sure if it is necessary since sourdough supposedly breaks down the gluttens so we can digest them properly.

    • says

      Hi Melinda!

      Not yet, but I’m working on one! I do have a Grain Free Donut/Cake Recipe which I will share soon. I’ve tried making it into a loaf and I’m just about there! I’ll be sure to share it as soon and I know it works.

      God Bless!

  2. Christy says

    Hi Erika,

    I tried this in my banana bread recipe and loved the flavor and texture. I had a few questions though.

    I am saving for a vitamix but for now used a coffee grinder. I broke your recipe down and came up with half cup each increments. So I ground a half cup white, Brown, and sweet rice. Added half a cup tapioca flour and 1t x gum. I mixed it all together and the measured out what I needed.

    It is a bit grainy, will the vitamix make that much of a difference? if not then I need to find another recipe because what you use would cost me $30 to make.

    Lastly, If I want fresh flour is my recipe off or spot on with the half cups? It tuned out light just like my normal bread. The gritty texture is different but doable if there is no way around it.


  3. anita says

    I am going gluten free. So I am new to this whole thing. I want to know if you can use this gluten free flour mix in other receipes that call for an all purpose gluten free flour mix. Other than the recipes on your site. Can you substatute another flour for the sweet rice flour that would work well. I can’t seem to find it here in nova scotia.

    • says

      Hi Anita!

      My Gluten Free Flour Mix can often be used cup for cup in your favorite recipes. Just last night, I had to make some GF cookies and used the famous Toll House Cookie Recipe & just substituted the Regular Flour with my GF Flour Mix and they came out delish! However, not all recipes will taste or react the same during the baking process – some need modification. Sometimes it’s just an extra egg or baking powder – Othertimes, you’ll need to add extra xanthan gum to keep the end result moist and elastic. With so many recipes out there, I can’t guarantee the mix will work for everything, but I’ve had great success with it!

      As for the Sweet Rice Flour – Unfortunately there really is no substitute for the sweet rice flour (also known as Mochiko) since it has an important gluten/stick quality and you would get a totally different outcome if you were to substitute for it. I’m not sure if will ship to your country, but I know they carry it online.

      Hope that helps! =)

      God Bless!

    • kari says

      All the ingredients can be found on for us Canadians, I found that its hard to find them even in Toronto. $25 orders are free shipping too. Works out to $15 for all the ingredients minus the xanthan gum, which I think you only need to purchase once in a while? (never used it before, this will be my first time)

    • says

      Hi Kari!

      Thank you so much for this info! I have many Canadian readers, so this will be such a big help! =)

      God Bless!
      ~ Erika

    • Teresa Kelley says

      Hello Erika!
      Thank you for sharing this flour recipe with all of us! My son’s girlfriend and her family are on a gluten-free diet. I’ve been preparing gluten-free meals for the last year to accommodate her and have found we are all feeling better making the change ourselves. However, the prepared gluten-free flour mixes are so expensive I felt I had to use them sparingly. I ordered cases of the flour you recommended from and was able to prepare the mix for half the price. I’ve been baking, cooking, and experimenting with gluten-free flour recipes all weekend because it’s so much more affordable. Thank you again, Erika, for taking the time to share your ideas! You are blessing so many with your thoughtfulness!

    • Marc says

      I’ve had fairly good luck finding all the ingredients for this recipe at Bulk Barn in Canada.

      Erika, I’ve been on the quest for the perfect gluten-free pie crust recipe for about 2 years now….this looks like it might fit the bill! I’ll try it and let you know. Thanks for posting it!

    • says

      Hi Marc! So glad you found this recipe… and my Gluten Free Pie Crust Recipe is by far one of the most popular recipes I’ve ever posted, so I hope you’ll enjoy it! God Bless! ~Erika

    • Kerri says

      I know this comment is old, but if you’re like me & just reading it today, I just wanted to share that (mentioned already…) carries most everything for us Canadians, but some prices are high… is my FAV place to order from at the moment! They’re from the US but flat rate $10 shipping to Canada to our post office!! Can’t beat that! Now if only the exchange rate would improve! lol! They have a TON of American items we can’t get here, too! Enjoy!!

  4. Nancy McCourry says

    Can I substitute another flour for the SWEET RICE FLOUR because I can’t find it here! I have some sorghum flour would that work?

    • says

      Hi Nancy!

      I haven’t tried substituting any flours for another yet… but Potato flour (not starch) or Sorghum flour might work. I can’t guarantee the results, since Sweet Rice Flour helps gives the mix it’s glutenous property. But, if you try it, let me know how it goes!

      Also, if you can’t find Sweet Rice Flour near you, you can always check online at (that’s where I get mine) or at an Asian Market – which they sometimes call it Mochiko or Mochi Flour.

      Hope that helps!
      God Bless!

    • Astrid O'Loughlin says


      I believe Mochiko in the white box in the Asian section is sweet white flour. It’s Japanese.

      Go to an Asian grocery store. They make desserts from it, and it will be far cheaper than brand names for GF diets. Sweet rice flour will be called glutinous rice flour.

    • Joelle Amaya says

      I thought the sweet rice flour behaved more like an arrowroot or tapioca (starch)??

  5. Esther says

    Hi Erika,
    When I have tasted baked goods made from brown rice flour I haven’t liked them. Can I substitute any other flour for the brown rice flour in your mixture? Maybe an additional white rice flour?

    Thanks for sharing all of the wonderful ways to be GFCF!

    • says

      Hi Esther!

      I know exactly what you mean! I’m not particularly fond of brown rice flour as a stand-alone substitute – but since it only makes up 1/4 of the actual blend, I think you’ll find that the taste isn’t overpowering at all. However, you could always try substituting it for another gf flour like Sorghum. If you try it, let me know how it goes!

      Thanks & God Bless!
      ~ Erika

  6. Arleen says

    just found this site for the first time. Will try this blend as it does not have corn flour. Yahooo!!! Have plenty of zucchini so will look for your recipe for those. And also waffles. That will be a treat!

  7. Daniel Gregory says

    Hey Erika,

    I love this blog and being new to gluten free products myself I find so much of what I read here very helpful. Keep up the good work and thanks so much for all your incredible content!


  8. Ashley says

    This looks GREAT! But as many folks out there we get cannot tolerate Tapioca of any kind. It just makes us really sick! As you can imagine it is so hard to find gf breads or baked goods of any kind that do not contain that ingredient. I read somewhere that cornstarch is a good substitute for Tapioca flour. Do you think it would work to swap those out? I think it also said that sometimes more baking soda or baking powder needs to be added but I have no idea how much is needed or if it would be needed at all.

    Its been a long time since me or my three little boys have had any bread! Any advice?


    • says

      Hi Ashley!

      You can substitute the Tapioca Flour for Potato Starch (not flour). I would not recommend cornstarch.

      This should work just great for the bread recipe. =) Let me know how it goes!

      God Bless!
      ~ Erika

  9. Melissa says

    I recently made my father-in-law (who is gluten intolerant and has severe nut allergies) an apple pie with plain Brown Rice flour and it was a nightmare. Sticky and hard to handle is an understatement.
    That is what my mother-in-law always uses and she says she has gotten used to how different it is to handle. I feel like there is an easier way to make a gluten free pie, so I am glad I came across this flour mixture! I cannot wait to make them some! Thank you!

    • says

      Hi Melissa!

      I hear ya! Plain Brown Rice Flour is really gross without the right blend of other flours & ingredients. I think if you try my Gluten Free Pie Crust Recipe (using my flour blend), you will convince your Father & Mother-In-Law that Gluten Free can really be good! =) Keep me posted on how it turns out!

      Thank you & God Bless!

  10. Pooja says

    Hi Erika,
    Just recently I have had to go GF so I’ve been looking for GF flour mixes & I really like the one you use… I don’t want to use xanthan or guar gum, can i replace it? with ?
    Awaiting your reply…

    Pooja :-)

    • says

      Hello Pooja!

      I understand your reservations about the gums, but I’ve tried several variations with and without Xanthan gum and unfortunately, the results just aren’t the same without it. There are many different Gluten Free Flours online, perhaps you can do a search for another one that omits them?

      I wish you the very best… God Bless!
      ~ Erika

    • says

      I haven’t had much success using Gelatin in place of the Xanthan Gum… so if you try it, let me know how it turns out.

      Thanks & God Bless!
      ~ Erika

    • Lisa A Millett says

      you can use pectin in place of xanthan gum you use half the amount of pectin of what the recipie calls for in xanthan gum.

    • says

      Hi Lisa! I’m so glad this works for you, but I would advise others to use this substitution with caution as I haven’t had success with it in all recipes. Both can be used as thickeners, but they do behave differently when baked. I hope that helps. God Bless! ~Erika

  11. Kathy says

    Did you get approx 144 grams per cup. I like to bake by weight.
    We tried it out, my boys liked it. Thanks.
    There is a pixie dust mix to replace gums, we may try that, combination of psyllium, chia,flax.
    We have corn issues and xanthum is corn related.
    Hats off to you for having wisdom to know gut issues effect the brain and behavior.
    We have three adopted kids, two who have changed life’s due to cutting out gluten and other food intolerance.
    Have a blessed day.

    • Michael says

      I also have corn issues. Where can I find this ‘pixie dust’? Also please note there are currently only two brands of baking powder that do not contain cornstarch- Featherweight and Kinnickinnick. For other recipes beware that extractives (such as vanilla) are usually extracted in corn-derived ethanol. Flavorganics recently switched to a cane-based ethanol. Also, most cooking sprays contain alcohol.

      Thanks for the recipe. I look forward to trying it with guar gum. I hope this helps someone. God bless

  12. says

    OH MY! Thank you Thank you!!
    Made this blend tonight and used it to make dumplings in chicken and dumpling soup (I drop mine in like giant egg noodles). My son loved them and I got rave reviews from everyone else. See… I am the only one who is gluten free in my household. They put up with my substitutions and strange textures and funky cookies. I cannot wait to make the bread tomorrow!!!
    I purchase 99% of my baking flours in bulk at a local grocery store. They are all Bob’s Red Mill brand. I did have to order my Sweet Rice Flour from Amazon though.
    Thank you thank you thank you! I’ve already started sharing the recipe and its on my pintrest!! Cant wait to try it out more!!!!
    My kids have been bummed lately about the lack of baked goods. I used to bake bread daily. but after gluten almost killed me… not so much.
    Thanks for a great recipe!

    • says

      Thank you for the great comment & for sharing this recipe! I am so glad that your family like it – hopefully you will also enjoy the other baked good recipes I have on the site!

      God Bless!
      ~ Erika

    • Rosanna Dalla Rosa says

      Erika, I am so happy I have found your site! I am grateful to people like you who share their knowledge and discoveries with everyone to help us all live a gluten free, healthier life!
      Like other readers, I struggle with getting used to all the different substitutions and costs of the flours to continue to create wonderful meals and baked goods that we were used to before going gluten free:(

      Dear” Strumpet”, I too share your sentiments because I was known as the baker in my family, experimenting with different bread baking, pizzas, cookies and pies. Recently I am undergoing testing for celiac or gluten sensitivity and the whole family has felt the change in the kitchen ! I am going to try this flour mixture and hope I can once again feel great baking for my family:)

  13. Lesa says

    I am really impressed. This flour is truly all purpose. I have used it to make cookies and cinnamon rolls as well as Erika’s bread recipe. For cookies I just use the flour cup for cup and add a little xanthum gum as indicated on the package. Great results. I especially love having the flour already mixed and on hand. It makes it a snap to put together a recipe.

    • says

      Hi Lesa!

      Thank you so much for the sweet comment! I’m so glad this flour blend works for you. =)

      Occasionally, I’ll have to add a bit more Xanthan Gum or Baking Powder or Eggs to a recipe, but I’ve also used it just 1 for 1 in place of regular flour in many recipes… I’m so glad you were able to get the right blend for your cookies.

      Enjoy & God Bless!
      ~ Erika

  14. JEANNE MONROE says

    Hi, thanks for all the gf help!… question is, can I make the sweet rice flour in my vitamix? I have a large bag of that rice, and then I could save a bit. Thanks so much.

    • says

      Hi Jeanne!

      The Vitamix can definitely make flour from whole grain rice, but it will not be as smooth as the stone ground flours. If you find it too gritty to use, try re-processing the flour in smaller batches after letting it cool.

      God Bless!
      ~ Erika

  15. says

    I was wondering about Almond flour and Coconut flour. I recently discovered gluten is very bad for me.. and my husband and i don’t have a lot of money and gluten free things are very expensive. I love making my own bread. I made some today, but it is not gluten-free. I just eat the gluten anyway but i would like to try your fluffy gluten-free bread recipe. Can you make fluffy, moist bread with almond/coconut flour as well?

    GbYvM~ God bless you very much :)

  16. says

    WELL i am till trying,ordered in a good stand mixer,use the paddle beater use 9×5 pan got a new oven
    thermometer to make sure oven calibrated right,thermometer to test doneness of bread proofed the dough
    no more then 20 minutes left bread in oven turned off for awhileafter testing over 200 before getting out bread still didnot raise
    as high as yours did but it was above pan tested water heat for yeast etc and bread still fell,i have tried this
    several times and am abt at my rids end what i could be doing wrong

    • says

      Hi Beverly!

      Bummer! I’m not sure what the issue is… I’ve made this at least 75 times and it always turns out like the pictures on the recipe page. Perhaps I have some magic yeast. =) What is your baking altitude? I’m wondering if you are at a high elevation that might affect the rise/fall issues you’re having.

      God Bless!

  17. Lesa Pennington says

    My bread still doesn’t raise like the picture. I have made it 3 times now. Although it tastes good and raises a little, mine never looks like the picture. I’ve used the flour mix successfully for other things, and I really like it, but I sure wish it would raise higher. It’s not that if falls for me, it just never gets “up there” no matter how long I leave it to rise.

    • says

      Hi Lesa!

      Be sure not to let it rise too long or the mixture will over-proof and not rise properly. 20-25 minutes should be enough. If you are not using real eggs, or have a larger pan, then it will also spread out and not rise as high. Hope that helps! =)

      God Bless!

  18. kari says

    Hi Erika,
    You said this recipe makes 18+ cups, does this get any larger? The gorgeous container you suggested is only available in Canada with a hefty $20 shipping added to have it shipped from, and doesn’t have it in stock…. sigh. I’ve found some plastic containers and wanted to confirm that a 23 cup container would fit it all. Thanks!!

    • says

      Aloha Kari!

      The mix makes somewhere around 18-19 cups of flour depending on how it’s sifted, so the 23 Cup container should be more than enough.

      Thanks & God Bless!
      ~ Erika

  19. Sandra Golk says

    Quick question — I have an unopened bag of sorghum flour in my pantry and since these specialty flours can be quite pricey, was wondering if I could use that in place of one of the other flours in your recipe? That way I can use it up AND save some money by buying one less bag of flour! Thanks! ;)

  20. Helen says

    I’ve been eating gluten free for 3 years. My hubby does all the cooking, doesn’t have to eat gluten free, but does since it’s just the two of us home. My oldest of 3 also eats gluten free.

    We found the Sweet Rice Flour in the Asian food section, not in the gluten free aisle. Asian section, white box (think Mac & cheese size box).

    For those having issues with rising – it could be that the yeast isn’t activating properly due to it being old, insufficient temperature while rising, or not blooming. I had this happen when I tried baking dinner rolls one day when it was very cold outside, my kitchen wasn’t as warm and the results were vastly different than the nice summer day I first made the dinner rolls & they came out lovely. Now, we always make sure the yeast blooms properly before putting it into a recipe. In some cases, we’ll sit the mixing bowl with the yeast mixture into another mixing bowl with hotter water if it looks like it’s not blooming.

  21. Kym says

    Thank you for the recipe! I’ve been looking for a while for a good flour recipe and finally found it. I use the flour for my regular baking recipes and it comes out just like the gluten goods. My family can’t even tell the difference.

    Also instead of buying the flour and mixing it, to save more money I buy a bag of brown rice (15lbs) for $9.99, white rice (15lbs) for $6.99 and sweet rice (5lbs) for $2.50. So I make a lot of flour. My Vitamix is put in good use.

  22. Tamera says

    Hi Erika,
    I am brand new to gluten-free. My head is spinning already with all the various baking options, so I am relieved to find your all purpose flour recipe made simple. My husband and I both tested positive for wheat and gluten allergies, so I’m scrambling to find replacement recipes for day to day living. We have traditionally eaten whole wheat and multi grain breads, so I’m wondering if the rice flours (at least in part) could be substituted with something like buckwheat, millet, or something like that. Any thoughts?

    • CBinMI says

      I have a similar question……

      Can I substitute millet flour for any of the other flours in your mix?


  23. Angela says

    Thank you so much for this recipe ! I can’t wait to have an easy container of all purpose flour. I have a grain mill and I’m curious if anyone has tried milling the rices (rather than grinding in a vitamix) with better results? Thank you!

    • says

      Hi Angela!

      I haven’t tried milling my own rices, but I do know using a NutriMill will make the texture come out a little less gritty than with the Vitamix and is much more efficient for grinding large amounts of grain.

      God Bless! =)
      ~ Erika

    • says

      Hi Cathey!

      Yes, it can be used to make pasta… it’s a little bit labor intensive (as is most pasta making), but it can be done. I’ll work on posting a recipe for you soon. =)

      God Bless!
      ~ Erika

  24. says

    I just made Angel Food Cake today for Easter with this! it sifted PERFECTLY and the cake came out SO yummy and moist and it didn’t bog it down at all!
    No one could tell it was gluten free!

    My favorite cake is Angel Food… I had yet to find the perfect flour. YUM!

    • says

      Hi Angelia!

      Yay! I’m so glad the flour mix worked for your recipe! I have fond memories of my Grandma making me Angel Food Cake for my birthday every year… I think I’ll try making her recipe gluten free too! =)

      God Bless!
      ~ Erika

  25. says

    Thank you for sharing your recipes. Recently, my son’s Occupational and Speech therapists both suggested that I try a gluten -free diet with our son. He is already dairy free to due our family being lactose intolerant. I am looking forward to trying out the flour mix and recipes. We have tried gluten free products and didn’t like the texture. Am hoping that the homemade will be much better.

  26. Bonnie says

    Erika –

    What do you think of substituting guar gum for xantham gum? Have you ever tried that?

    Thank you,

    • Kelly j says

      I do not like the texture of brown rice flour. It too (fine) gritty. What coul I use to substitute? Thanks,
      Kelly j

  27. Lenka says

    Hi Erika, I don’t have sweet rice flour and can’t seem to find it, is there anything else I can use instead of the sweet rice flour like Quinoa flour or sorghum flour? BTW I had made it from cloud 9 mix that I bought in our Halifax Costco and it worked out very nice too! I used some chia and flex seeds to add in :-) But I would like to have the white bread too :-)

    • Kerri says

      Sweet white rice flour is actually really sticky! It helps bind everything together – no other GF flour is going to do that, so I’m guessing the recipe wouldn’t turn out nearly as well… :( She addresses this in a few of the other comments… I usually order mine from & they ship to Canada! :) is from Ontario & they also have it! :) Good luck!

  28. Victoria says

    Mrs. Erika,

    Me and my Mom were wondering where you get your xanthan gum and how much is it?
    Thank you so much for sharing your recipes.

    Jesus Saves!
    ~Victoria R. Dabbs

  29. megan says

    So I really want to make half this recipe. What’s your opinion on refrigerating it? I like to do.this for weavel purposes and freshness. Thanks for your help!!

  30. Rebeka says

    Hi Erika,
    Thank you for such wonderful recipes.
    I’m going gluten free and I’m in Ireland. It can be difficult to find all theses different flours, but I have a few from the African and Asian shops I’ve visited.
    I’m just wondering if the sweet rice flour (which I haven’t found) can be substituted for any other flour?
    I’m thinking of trying chickpea flour, I know it’s a grainy flour but do you think it would work?
    Sorry if same question has been posted already, so many comments, didn’t read it all :)
    Hope for a reply
    Thank you

  31. Tina says


    This sounds like an amazing flour blend, unfortunely we cannot use it. Have you taken any thought into a mix with Almond and Coconut flours? My son nor I can have rice or it’s flours. I also use Glucomannan instead of Xanthan gum because it cause tummy troubles too. Please please! With your amazing knowledge can you help us out!
    Thank you,

  32. Michelle says

    Hi Erica,

    My grocery store had all the ingredients except for the sweet rice flour. Is there anything I can use in its place for the gluten free all purpose flour mix?


  33. Kelsey says

    This is my very favorite GF flour blend for baking!! Its a 1 to 1 substitute in most recipes I have worked with and the results are moist and delicious!
    I made a GF and refined sugar free carrot cake for a birthday last week! My family was amazed at how well it turned out. Couldn’t tell it was GF!

  34. Anna Marie says

    Hi Erika,

    I was wondering if I could substitute the white and sweat rice flour for millet, quinoa, or wild rice flours? I can have the brown rice but I can’t have the white or sweat rice.

    Thank you so much!

    Anna Marie

  35. Cindy says

    Made this mix today. Thank you for this recipe and the link to the jar. I have tried some premade mixes and other recipes but they weren’t good. I’m excited about trying this tomorrow. I ordered the sweet white rice flour online. Didn’t have enough tapioca starch so I used half potato starch. I mixed mine in the kitchen aid mixer then did a little whisking by hand. I can’t wait to see how it turns out tomorrow when I bake bread and make pancakes.

  36. Kimberly Askvig says

    I have used psyllium husk in quite a few recipes instead of xantham gum. Do you think that would work for this flour?

  37. Vivian says

    I’m new to gf baking and I was wondering will this flour work in some traditional wheat flour recipes such as cakes?

    • Angelia says

      I’ve used it in MANY recipes. Brownies, cookies, spatzle, dumplings and a few others. Have not tried cake yet…

  38. Becki says

    What could be successfully used as a sub for the Brown Rice Flour? My hubby has sensitivity to Brown Rice also. :/ Could I just double the White Rice or is there a better alternative? Thanks!

    • Rosanna says

      Hi, I read that you can substitute sorghum flour for the brown rice flour because it is considered to be in the medium weight flour category. Whenever I run out of one flour or starch , I jump onto the internet and google for suitable substitutes. Good luck!

  39. Deb Bruno says

    This is by far The Best Gluten Free Flour Mix I have tried. I made the bread receipe for pizza and I thought I had died and gone to heaven. It came out like a thick pan pizza and it was yummy! I also made my chocolate cupcake receipe and everyone said how much better it was. Thank you so much for sharing this recipe with us. I do appreciate it.

  40. Joyfulmomof6 says

    This was such a great and easy recipe. Thanks for the post.
    I am about a month into my GF adventure, and was a bit overwhelmed with all the different all-purpose DIY recipes out there. Some recipes were just too fussy for my liking, or the ingredients were too expensive.

    Our Costco sells Namaste GF flour, but it contains sorhgum, which I find a bit too sweet for bread and pizza, so I was looking to make my own flour mix without sorghum.

    For those who were wondering if you can mill the rice to the right consistency, I was able to do it with my Whisper Mill (aka WonderMill) using the “pastry flour” setting. It does not come out gritty and it is nice and powdery like the Bob’s Red Mill brand.
    This will save me even more money to be able to mill the rice myself. I can get huge bags of the different rice grains at Costco.
    I did not try milling my own tapioca starch, although it did say on the Whisper Mill site that it was possible. I think for that it is cheaper to buy it already ground, because I don’t have a source cheap enough to warrant grinding from the whole tapioca.
    Again, many thanks for making something daunting so easy!

  41. Katie Church says

    This is so good to see! My mom has be gluten free for 18 years, and still has not found a flour that she likes to bake with! We are for sure going to try it and let you know! Thank you for posting it!

  42. pym says

    i am brand new to GF. as this gf mix can be used in a regular bread recipe that call for AP flour what about the yeast from the ap flour recipe? do i still add to gf mix? and what about the rising times a regular recipe calls for? thanks.

  43. Erica says

    Love the recipy but my daughter bought me a HUGE bag of plain rice flour from her restaurant connection; do I need to use the different types of rice flour or can I just use my one???

  44. Leslie says

    hello Erika,

    I too would like to know about using coconut and almond flours in your mixture. I know others have asked but I didn’t see a response. I am also new to going GF.

    Thank you for sharing.

    • diann says

      I am also wondering what can be substituted for the brown rice flour. My grandson is already GF/CF and recently tested positive for sensitivity to brown rice/brown rice flour, white potato/potato starch/potato flour, so we can no longer buy the commercially available GF flour mixes as they usually contain one or more of those ingredients.

      Has anyone tried substituting almond flour, coconut flour or double the white rice flour in this flour blend ?
      Neither I nor my daughter-in-law are ‘from scratch’ bakers, so making our ow GF flour blend is a new adventure.

      thanks for anyone’s input !!!!

  45. Fiona says

    Hi Erika,

    I’m from Canberra, Australia and I would like to make up your ‘ERIKA’S ALL PURPOSE GLUTEN FREE FLOUR’ is there any type of brand I should be using or can I just make it up with any type of Brown Rice Flour, White Rice Four, Sweet Rice Flour, Tapioca Flour and Xanthan Gum? I notice that the images above show bags with the ‘Bob’s Red Mill Rice Flour Brown’ branding on it. I’m not sure if we have that brand here. I guess that’s a dumb questions but I’m just wondering if some brands are better than others.

    I’m really excited to try some of your recipes as I’ve decided to go gluten free as I’ve been having digestive issues. And I’m keen to make my own bread as it is very expensive in Canberra!

    Thanks for putting up the multi purpose flour and other yummy looking recipes.



    • pym says

      i did caloric carb count on the individual flours i used and then added it all together and thats what your mix is my total cal was 3517 carbs 817 and thats per 1000 gm/2.2 pounds

    • Deb Bruno says

      Hi…Yes I have tried it on everything.. There is just enough xyanthum gum in it that I don’t add anymore. I actually use guar gum instead. I just love it. Any receipe that I had before going Gluten Free I replace it with this.

  46. Chloie says

    Thanks so much, Deb! Hey, re you adding the guar gum in addition to the recipe (for gravy), or do you mean that for the recipe itself you use guar instead of xanthum (using no xanthum at all)? If you’re using the guar instead of the xanthum for the mix recipe, how much are you using? And, if you’re adding it for gravy, how much? Thanks, again, SO much for responding so quickly!!!

  47. Deb Bruno says

    Hi Chloie:
    I replace the 2 1/2 tbs of Xanthan Gum with Guar Gum. I don’t like the taste of Xanthan Gum. I find that you do not have to add anymore of whichever you decide to use.
    I hope this answers your question. Please let me know if it doesn’t. I just love this mixture.

    • says

      Thank you so much Deb for answering Chloie’s questions! =)

      I want to add that Guar Gum is an acceptable substitute on some recipes… but for recipes like my sandwich bread or recipes with a high rise – you may not always get the same elastic result or texture. Unfortunately I don’t always have success using it in place of the xanthan gum… but I’m so excited to hear that you have!

      Thanks again & God Bless!

  48. Chloie says

    Thanks, Erika, for that clarification! Now I want to make 2 batches – one for high rise stuff and one for other stuff! Fun fun fun!

  49. Krista sarchet says

    I just tried your all purpose flour for the first time and substituted it into my MIL homemade pancake recipe. I had to add About 3T more to get the consistency correct but the fluffed up GREAT!!!! Can’t wait to try your bread recipe! Thanks for saving me $$$$$!

  50. Jenifer says

    I just made some dinner rolls today using King Arthur’s Gluten Free Baking Mix and they came out great. The price of each individual box, however, is so cost prohibitive, that I’m seeking out alternatives. My searching has led me here. I look forward to trying your mix!

  51. patricia says

    Can you clarify the number of cups for Tapioca? You write a smaller weight than the other flours but the cups are bigger. Is that correct? E.g the other flours are all 24oz and 4.25 cups but Tapioca is 20oz and 4.5 cups. I would have expected the cups to be less than 4.25?

    Help appreciated,

    • Deb says

      I think, not 100% sure, that the tapioca might weigh more/less than the others. If you use the whole bag on all of the flours it will come out great. I have tried alot of brands and I just love this recipe.

    • says

      Hi Patricia!

      Deb is correct… a cup of Tapioca Starch weighs less than a cup of the other flours. The Bob’s Red Mill packages are just a convenient way for me to combine flours without having to weigh the ingredients out each time. However, here are the weights per cup of flour: The Brown Rice Flour, White Rice Flour & Sweet Rice Flour all weigh 160 grams (approx 5.65 ounces) per cup, but the Tapioca Flour only weighs 120 grams (approx 4.24 ounces) per cup.

      Hope that helps… God Bless! =)

  52. Lisa Hedges says

    Thank you for this recipe. We’ve just recently started our 8 year old son on a gluten free diet after numerous complaints of headaches and stomachaches. I’m hoping he likes the bread!

    Our local grocery store had all the Bob’s Red Mill fours. However, they had “Sweet” White Sorghum Flour instead of Sweet Rice Flour. Do you think this would work okay as a substitution?

    • Deb says

      I only use the sweet rice, not sweet whie sorghum, because I think it might be a different consisency. You can order it on-line. I also buy all of my flours at Ocean State Job Lot if you have one. If you think your doctor will be tessting your son anytime soon – my advice is not to put him on a GF diet until he tells you to. If you are not going to have him tested than you can do it. Once you go on a GF diet your tests won’t come back correct and then they might tell you to put him back on gluten for 6 months. Good luck with whatever you decide to do.

    • says

      Hi Lisa!

      Thanks for the comment! Sweet Rice Flour is also known as ‘Mochiko’ and it cannot be substituted for Sorghum Flour. You can typically find it at Asian Markets (or in the Asian section of your local market) or online at or (which is where I buy all of my dry goods). Hope that helps! =)

      I wish you the very best in helping your 8 year old son – hopefully the diet change will begin his journey to feeling better soon!

      God Bless!

    • says

      Hi Sheila!

      I’ve never put mine in the fridge, so you don’t have to refrigerate it as long as you keep it in an airtight jar out of direct sunlight and use it within a reasonable amount of time.

      Hope that helps… God Bless! =)

  53. Margaret says

    Thanks so much for sharing your all-purpose Gluten Free flour mix. My only concern is that with all those rice flours, it creates a flour mix that is highly glycemic (spikes in blood sugar). Over time, this could create some real health issues, even for those who aren’t diabetic.

    Have you developed or found any recipes that don’t use rice flour in it? Ie. uses sorghum, cassava, coconut and almond flours instead?


    • Assunta says

      Excellent and new point, Margaret, regarding the high glycemic index value. I have been reading every post, and I GET that the sweet white rice cannot be substituted, however it looks like the brown and white rices CAN be substituted. I am hoping that Erika or somebody will test that and report back, because its just too expensive to make a large batch which will upset my blood sugar stability. I need to find a way to make this work !! THanks!

  54. Kathy says

    Have you tried making your bread recipe in a bread machine? Are there any changes to the recipe when using a bread machine? I have a Zojirushi bread machine with a gluten free setting. I’ve never made gluten free bread before, so I’m a little nervous. I do make “regular” flour bread all the time. But am trying to go gluten free now. You’re recipe sounds fabulous!

  55. Cynthia says

    Just want to thank you for this recipe as I am excited to try it. Our family has gone to a wheat free diet and as a result a gluten free. I have tried on numerous occasions to make bread and foccacia bread from receipe’s in the Wheat Belly book and they have failed miserably.

    My only question is do I absolutely need a mixer or can this be done by hand. Thanks again.

    …..from christmas, florida

  56. Deb Bruno says

    Cynthia, I would think a mixer would beat everything better than by hand. Also, I would be lost without my scale. You will notice alot of GF recipes calls for grams. I bought a cheap one and it works great.

    Middleboro, MAA

  57. Karen Lenhardt says

    I would like to know about using coconut and almond flours as an all purpose gluten free flour mixture. The question was asked several times, but not answered. Will I get the same result with just mixing coconut and almond flours?
    Thank you for the information

    • Deb Bruno says

      I don’t believe you will get the same results with those flours because you need extra liquids with both of them.

  58. darrick joiner says

    I just found out I can no longer eat gluten as Of right now I am still in the denial stage I will go a whole day without gluten the break and order pizza this is really hard a question on the flour I have a vitamix Costco father’s day half price what do I grind to make the sweet rice flour and the tapeocA Starch sorry trying to save money a d this is all new to me

  59. Emma says

    Hi Erika!

    Thank you so much for this recipe! I am on Candida diet,and a breast cancer survivor, one of the concerns white rice turning into glucose which feeds Candida as well as cancer. Would you by chance know if white rice and sweet white rice flour will do the same? Thanks!

  60. Melissa says

    Hi, I made sugar cookies with this mix and thet were good but, they have a grainy after-taste, the same thing happened when I made them with Bisquick’s GF mix though this time it was not as bad. Is there anything I can do to prevent this? Thanks so much for any help.

  61. debora cadene says

    Hi Erika. I realize this is an older post, but my fingers are crossed that you still find it. I just made your flour the other day and jumped right in and made my Morning Glory muffins and totally replaced the 1 1/2c. of white/whole wheat flours with your mix. The flavor is identical, but I’m wondering about the cooking times. I did go a little longer, but found them to not be mushy, but slightly heavier and moister vs the original. Will this just be trial and error or do you find you have to go a certain amount of time longer or have you found any difference at all. The muffins generally take about 22-25 minutes.

    thank you for any tips you might be able to give,
    Debbie Cadene

  62. Sofia Gregson says

    This is just a big thank you. Just a few months ago we found out my daughter could not have gluten or dairy. We were looking and looking and we made your flour mix to make some bread and she loved it.

    Thank you

  63. Ranessa says

    Hi Erika, can I substitute the brown rice flour with white rice flour (doubling the amt. of white rice flour)? Or do I have to absolutely use brown rice flour?

  64. Tammy Ryan says

    I am also just starting this new adventure due to a case of breast cancer. I have purchased brown rice flour, tapioca flour, and arrowroot flour (starch), along with xanthan gum. Do you think I could get a sourdough starter from these alone, and at what measurements, or should I purchase another ‘flour’ to go with them?
    Thanks for any help!
    A future breast cancer survivor!

  65. Janet says


    I used this mix to make homemade noodles for my son who is Gluten intolerant. I mixed 2 eggs, dash of salt, 3 tablespoons water and 1 3/4 cups flour to make a soft dough. I wrapped it in plastic wrap and let it sit for 20 minutes. Then I rolled it (by hand) to about 1/4″ thick-a little less, and then ran it through the thick noodle cutter for my KitchenAid mixer. They turned out perfect. I cooked them for 6-8 minutes in boiling water with a little salt and oil, so they wouldn’t stick together. This made about a pound of noodles. I let some dry for an hour and then frozen them for later. These taste great! This is a wonderful flour mix for many things. Thanks for sharing.

    • says

      Thank you Janet the great comment! I’ve been working on converting an old Italian recipe for pasta that my Grandma used to make & this is very similar…Thank you for sharing! =) God Bless! ~Erika

  66. fannar bjorgvinsson says

    Do you think that your GF flour recipe would be able to be subbed for the ALL purpose flour in this recipe below?
    Kind og wanna be sure before spending money on those you recommend.

    Fudgy Chocolate Cookies

    1 cup all-purpose flour
    1/4 cup cocoa powder
    1/2 tsp baking powder
    1/2 tsp salt
    1/4 cup chocolate chips, melted
    3 tbsp canola oil
    1/2 cup granulated sugar
    1/4 cup apple sauce
    1/4 cup water
    1/2 tsp vanilla extract

    • says

      Yes, I do think that it would substitute nicely! The recipe sounds delicious, let me know how it goes! =) God Bless! ~Erika

    • Deb Bruno says

      I only use Erika’s Blend of flour. I don’t like the smell of xanthan gum and I use guar guam and have no problems at all. I use it for all of my old receipes (BGF-Before Gluten Free) and I have great luck.

  67. Debora Cadene says

    Hi Erika… When replacing the regular flour for your GF blend, do we need to add any more zanthum or guar gum? I read, but can’t find the article, on the extra additions for cookies, cakes and muffins, and was wondering your thoughts on t his. I did make a batch of cookies using your flour and did the rest of the recipie the same, and my husband loved the cookies. I thought they had a tad more of a “crumb” teture, but they were still really good. Why is it necessary to add the extra, or should there be more of soething else added.

    thanks bunches,
    Debora Cadene

    • says

      Hi Debora!

      Great question… it all depends on the recipe. For cookies, cakes & muffins, I never add any additional xanthan gum because my blend already has it in there. However, if you are using another gluten free flour blend, you may want to add a little bit (like maybe a 1/4 teaspoon per cup or less) in recipes that you feel are turning out to dry or crumbly. Hope that helps! =)

      God Bless!

  68. Stacy says

    Just whisked all the ingredients and put them into an airtight jar! I can’t wait to start using my GF flour!
    Thank you!

  69. Steph says

    Thanks for sharing this recipe! My husband is gluten free and I wanted to find an all-purpose flour recipe to have on hand so we could still use some of our old recipes. You referenced needing to make slight adjustments at times such as an additional egg or increased baking soda – how do you know when these adjustments are necessary?

  70. Brianne Jones says

    I’m excited to make this bread! Can I substitute Glutinous Rice Flour instead of Sweet Rice Flour? If that’s possible, how much Glutinous Rice Flour I can add to the other ingredients? Thank you in advance!


    • says

      Hi Brianne! Yes, the two are the the same thing and can be used in equal proportions. I have heard from some people that the grind consistency can vary depending on the brand (which is why I stick with Bob’s Red Mill brand), but I’m sure it will work fine. God Bless! ~Erika

  71. Karina Barger says

    I am an expat living in Nepal and just recently (around 6 months ago) found out that I cannot eat gluten. I would love to learn how to make an awesome GF flour mixture, but we do not have such diverse rice flour mixtures here. We have buckwheat flour, millet, rice (just one type), and you can also find a lentil flour.

    I have had my mom send me a package of xantham gum, but I am still uncertain about how/ which flours I can mix together. Your input is appreciated! Thanks!

    • Deb Bruno says

      Hi Karina,
      Erika’s Blend of GF flour is the only one I will use. I have tried so many and just have had no luck. If you look back and her other postings there are some great ideas on certain flours that you can use. Can you order on-line? If so, Amazon will have all of the flours. I would really suggest going onto because there are some great gluten free recipes on there. I have alot on there. I hope this answered your question. Deb Bruno

    • says

      Hi Amanda! Mine doesn’t last too long since we use it often, but I’d say it would be good for a couple of months if stored in an airtight container that’s in a cool, dry location. If you think you won’t use it that fast, feel free to store it in the fridge/freezer and it will last a long time. =) God Bless! ~Erika

    • says

      Hi Russell! Unfortunately I don’t use oat flour, so I’m not sure how it would sub – but if you’re brave enough to test a small batch, I’d start with the brown rice flour. Let me know how it goes if you decide to try. God Bless! ~Erika

  72. Kathie Gatfield says

    Hi Erika, I just found you today and I thank you so much for all your time and effort in providing this blog to all of us!! I am trying to figure out the best GF mix when I came upon your site, I have heard that potato starch is a very important contributor to the mix, making for lighter rising. Not to be confused with potato flour. Also what do you think of sorghum flour. I just bought 20lb bags of tapioca, sorghum, brown rice and white rice at my local cash n carry store.

    • says

      Hi Kathie! Thanks for the comment… Potato Starch can be substituted for the Tapioca Starch in my Gluten Free Flour Mix if you want. I chose Tapioca for my mix because I wanted it to be allergy friendly to those who cannot eat Potatoes (or who don’t eat nightshades – which is common for inflammatory issues). As for the Sorghum Flour, you can try substituting that for the Brown Rice Flour – it should work fine, but I can’t guarantee the results. Please let me know how it works out for you! =) God Bless! ~Erika

  73. Tresa says

    Thanks for this recipe. We made chocolate chip cookies last night and I am very pleased with the outcome. We used my cookie recipe and just swapped your gf flour blend with the regular flour and they turned out great!! I am anxious to try more of my old recipes with this flour! Thanks again!!! =)

    • says

      Hi Bonnie! In my hot & humid climate, I store the flour mixture in an airtight container on my counter for about 1-2 months and it is fine. However, you can also store it in the Fridge or Freezer and it will stay fresh substantially longer. God Bless! ~Erika

  74. Christina says

    Can I use this all purpose gluten free flour mix to make homemade tortillas and sugar cookies? What about congo bars?

    • says

      Hi Christina! Yes, I have used the Gluten Free Flour cup for cup in most cookie recipes. But, the tortillas may require a bit of modification since Gluten Free lacks the elasticity of regular flour. I have a tortilla recipe on my site that has worked well for many others… you can find it here. Hope that helps! God Bless! ~Erika

  75. Hanna says

    Hi Erika! Thank goodness for you! I have recently decided to go gluten free to hopefully clear up some health issues. I have been very overwhelmed and nervous about the transition. I am very excited to try all your recipes! Keep them coming!! Thank you again!!

  76. Maureen says

    Going to make this For sure. If I made a bread recipe which calls for white flour could I substitute yours one for one. I’ve also tried different boxed bread miss and they taste aweful. My most recent was Robin Hood gluten free flour blend. I used it one for one. It did not rise. I used their chocolate chip recipe on the bag and it worked good except the grainy texture. Would your mix have that graininess to it? So glad I found your site. I’ve been looking for a good mix that works similar to regular flour.

    • says

      Hi Maureen! Gluten Free bread recipes do not behave the same as regular bread recipes… so, you really would want to follow my recipes for Gluten Free Sandwich Bread (with eggs or vegan). Neither of these have a gritty or grainy texture – but turn out light and soft. In fact, none of my recipes turn out grainy. =) God Bless! ~Erika

  77. Linda Graham says

    Hi again,

    I decided to try your recipe again and again. Actually I have made it four times. The dough always rises very nicely;’ but it falls when I take it out of the oven. The bread is gooey. One time it wasn’t too bad so my husband used it. But it wasn’t anything near to the height of yours in the picture. HELP!! Should I use my confection feature on my oven?
    Do you think that would make a difference?

    • says

      Hi Linda! I admire your perseverance… Since every oven is different, getting your loaf to the right internal temp may take a bit longer… you might try leaving it in for few minutes longer next time. Also, be sure to watch the proof time… unlike regular bread, over proofing gluten free bread can cause it to collapse. Also, be sure to turn the loaf out of the pan onto your cooling rack almost immediately after pulling it out of the oven. I’m not sure how the loaf will perform in a convection oven, but let me know if you try! Hope that helps! =) God Bless! ~Erika

  78. says

    Thanks, Erika

    We just discovered that my husband at age 62 years old. Can not have any gluten. i discovered your website.

    Used your gluten free flour mixture, In all the recipes that I have made over the years. i just use your flour mixture for what the regular flour uses. So far, everything has tasted just wonderful. Thanks for sharing.


    • says

      Hi Denise! Thanks for the sweet comment… I’m thrilled to hear that the flour is working well for your family! =) God Bless! ~Erika

  79. Amber says

    This looks great, but I don’t have enough of everything to make a full batch. How much xanthan gum should be in each cup of flour mix, please? I can make up three cups of flour before the xanthan gum…but my husband and I can’t agree on the math for the gum!

    Thanks! 😍

    • says

      Hi Amber, If my calculations are correct, it would be approximately 0.4 teaspoons per cup of flour. I would just use a really scant teaspoon and you should be good. (I calculated this by taking the 2.5 Tablespoons of Xanthan Gum used for a whole batch – which is converted into 7.5 teaspoons – and divided it by the approx. 18 cup yield… just in case your husband asks LOL!). Hope that helps, God Bless! ~Erika

    • Amber says

      Thank you so much, Love! This amount is great and your vegan bread recipe turned out much better this time than with our own mismatched amounts of xanthum gum. ;) It was gummy/dense because I used too much the first time. Even when we refigured, I would’ve gone with 1.25, so def appreciated “scant” tsp in your reply!!

  80. Stefany says

    Hi just wanted to comment that i made up your flour blend, however, substituting potatoe starch(bobs red mill) for the tapioca starch as i read in the comments that it’s an acceptable sub. I have been gluten free for about 5 yrs. had always been an avid baker and have successfully adapted to gluten free baking and cooking..anyway thank goodness i made a smaller (test) batch of the flour blend because unfortunatley the potatoe starch sub did not work well at all! it produced too dense almost gummy/ too moist biscuits..Not soft and fluffy like they should have been ..they had to be thrown out :( shame and same for the flour mix..Anyway Erika, i am planning on getting the tapioca starch and trying again with another small batch of your flour blend, but wanted to know what do you think on those results? I do also use bobs red mill products and i use a scale to weigh my ingredients so i know that was not the issue there, do you think thats just the way potatoe starch behaves in this mix? Perhaps arrowroot starch would be a better sub for the tapioca if need be, not sure.. am just wanting to put it out there incase anyone else has this issue and has to throw out food/ingredients, its a shame.
    Thanks in advance for your advice :)

    • Stefany says

      Hi just replying to my previous comment (sorry it was soo long!) about the patato starch sub for tapioca not working well in this flour blend i tried to delete my first comment as i feel i jumped the gun because after my biscuits turned out so dense and gummy inside i was really puzzled as to what caused that so i research..because im a nerd and had to solve this problem i was having and the sub. should have worked fine! i then remembered i had actually done half potato starch and half arrowroot starch in place of the tapioca starch (which still should bave been alright according to what i read on starches) however i did use my scale and measured ingredients accordinly so Who knows why the buttermilk biscuits did not turn out..Anyway just following up to say since i had not yet thrown out the flour mix i decided to make some pancakes with it to see how they turned out and im pleased to say they worked out lovely, fluffy inside a little moist just as they should be! So Alas my conclusion is that biscuit recpie may just not work with this blend..but i was wondering if anyone or Erika if you have a suggestion or a good biscuit recpie you have used with this blend that you could share with me please, and Sorry for leaving such long comments i just did not want anyon to see my previous comment and worry things would not turn out with substitutions.

  81. Sheryl Reddington says

    I just started cooking gluten free about six months ago. My husband loves quick breads, cakes & muffins. After trying countless gluten free flour blend recipes, I have found that yours is by far the best! It’s the easiest to mix together and tastes delicious in everything I’ve made with it. Thank you!

  82. Malena says

    Hi Erika,

    I’m following a new “diet” by eating what is best for my blood type which means “no more wheat for me” and I am totally fine with that! I’m actually more upset I can’t have peanut butter as much as I’d like! Lol, but I’m finding almond butter to be rather tasty! Anyway, I stumbled across your website when looking for a sandwich bread recipe. Yay! I feel like it was totally meant to be and I’m looking to put together the gluten free flour recipe very soon.

    It’s wonderful knowing that I can refer to you and all of your expertise as I embark on this new journey. Thank you for “modeling the way and inspiring a shared vision,” this is exactly the kind of support I need! You have paved the way and I just wanted to let you know your work is so much appreciated! :-)

    I pray the Lord enlarge your territory as you and your family continue in Him. Blessings upon blessings to you all!

    • says

      Hi Malena! Thank you for your sweet comment! When we found out that one of my sons was allergic to peanuts & I seriously had withdrawals! LOL! =) The diet changes do get easier & I pray you’ll find the recipes helpful on your journey to better health! God Bless! ~Erika

  83. Judi Oldridge says

    I have heard that gluten free flours need to be stored in the frig to avoid bugs if you are only a two person household like we are and do not use this that fast. Is that so? Thanks for the help and the recipe here…..

    • says

      Hi Judi! I’ve never stored my gluten free flour in the fridge because we go through it so fast. But, I also am very careful to store it in an airtight glass jar away from direct sunlight & heat. But if you’re concerned, you can always store it in the fridge or freezer to extend the shelf life. I also have never had a bug problem – especially when I buy quality flours that are sealed (my favorites are Bob’s Red Mill). Hope that helps! =) God Bless! ~Erika

  84. says

    Hello, I’m not sure when you posted this recipe for your flour mix but I checked on Amazon today 11/11/15 and it would cost $57.13 for the 4 flours. I didn’t include the Xanthan gum because I have that already. I would love to try your recipe but for an occasional baked good, just not cost effective. I think I will try the King Arthur’s. We have a local gluten free bakery but they charge $9.50 for a half load of hard crusted bread. YIKES! Happy Baking and thank you for sharing your information. I know it takes many hours of trial and error before things turn out the way you want.

    • Michael says

      Aldi has gluten free flour mix- 3.99 for 4 cups or so. It has white rice flour, brown rice flour, and tapioca and potato starch. Thankfully for people like me it has no xanthan gum. I use pixie dust instead. I tried bread once without adding sweet rice flour as I could not find it, but it was a bit crumbly- still great. I added oat flour this time (organic steel cut oats from Aldi (1.40 for a canister) run through a coffee grinder). It held together much better. Another way to save money (and avoid aluminum and corn if needs be) is to substitute baking soda plus apple cider vinegar for the baking powder. 1 teaspoon baking powder . . . use 1/4 teaspoon baking soda *plus* 1 teaspoon apple cider vinegar. (White vinegar is derived from corn and will cause a reaction in people who have that sensitivity.)

    • says

      Hi Liz! I believe what you priced out on Amazon would almost be enough for a Quadruple batch of my flour mix… since Amazon sells these in a 4 pack. If you want to buy just enough for one batch, try checking, they are my go-to place for all the dry goods that Amazon doesn’t carry, or for when I don’t want to buy in bulk. I hope that helps! God Bless! ~Erika

  85. Cheri says

    I have all the flour but I don’t have an air tight container yet. I want to bake today for my daughter. What is the exact measurements just for 2 cups? Thanks!

  86. teri says

    Hi I was wondering if I could sub the sweet rice flour for potato flour? I read online it is a good sub..have you ever tried it? Sometimes I can find Bob Red mills potato flour locally so much easier. LOVE this recipe so much and don’t want to ruin it!! Also do you worry using rice so much since it soaks up more arsenic? I do buy everything I can in organic, just wondering your thoughts. THANKS!!

    • says

      Hi Teri! I personally haven’t tried subbing Sweet Rice Flour for Potato Flour (not starch) – but it may work. Many people have also subbed the Tapioca Starch for Potato Starch (not flour) and it seems to work ok too. If you decided to try, let me know how it goes. For future reference I get my Sweet Rice Flour from Amazon or Vitacost… or you can also find it labeled as ‘Mochiko’ in the Asian section of stores. Hope that helps… God Bless! ~Erika

    • Michael says

      You can use something called ‘pixie dust’ for xanthan gum. It is made by combining chia seeds, flax seeds and psillium husks and grinding with a food processor or a coffee grinder.
      If corn is your issue, Bob’s Red Mill xanthan gum is supposedly grown on wheat, not corn.

      If corn is your issue also make sure you are using safe brands of baking powder in recipes. Featherweight and Kinnickinnick are the only two I know of that do not contain cornstarch. A substitution for baking powder that is effective and saves the budget a little is for every one teaspoon of baking powder use 1/4 teaspoon baking soda plus 1 teaspoon apple cider vinegar (white vinegar is from corn).

      God bless!

    • says

      Hi Gosia! I have tried Guar Gum with mixed results, but others have commented that they love it… Hopefully you’ll find it works for you too! =) God Bless! ~Erika

  87. Phyllis says

    Thank you for researching a gluten free baking mix WITHOUT potato starch. Potato starch is as hard on my GI system as gluten. I look forward to using the mix in the coming months

    • says

      Hi Phyllis! You’re welcome! I have a son with inflammatory issues, and night-shade plants can be a real trigger for both gut & joint reactions… so thank God for Tapioca Starch! =) Enjoy & God Bless! ~Erika

  88. Wendy says

    Have you tried bob’s red mill 1 to 1 gluten free baking flour?
    or the recipes from bob’s red mill using the flour,
    i am just now researching going gluten free due to
    autoimmune Hashimoto’s thyroiditis, it has been suggested
    to me that going gluten free could improve my health issue.
    I Love Baking, I love Bread! Any suggestions and fantastic recipes
    appreciated! ~Wendy

    • says

      Hi Wendy! I LOVE Bob’s Red Mill Flours & use them exclusively. However, the 1 to 1 Baking Flour they have doesn’t work for our family because it contains Potato & Sorghum Flours – both of which can cause reactions in people with severe allergies or gut/immunity issues. This is why I use the combination of flours in my mix. I use it for all kinds of traditional recipes 1 to 1 and regularly post recipes that you will hopefully be able to use. I wish you the very best as you improve your health! God Bless! ~Erika

    • Linda Graham says

      I use Bob’s Red Mill 1 to 1 all purpose baking flour for making cookies and bars. I use my own recipes and they always turn out fine. Even my norwegian Krum Kake turned out okay for Christmas. The chocolate chip cookies are a but too grainy so would welcome any hints on how to improve on those.

      I have tried many recipes on baking GF bread but as yet none have been edible. I found some sliced bread by Schar that is quite good. This company also makes Ciabatta rolls which are pretty good.

      I can eat gluten products but my husband is now on GF products.

  89. John says

    I have a question about the sweet rice flour. If I cannot find it, how critical is it to this recipe? If I was to just make up the difference between the two brown and white flowers, how well would that work?

    • says

      Hi John! Sweet Rice flour is essential to the mix… it acts as a gluten replacement/binder in the mix. Many regular grocery stores carry it under the name ‘Mochiko’ in the Asian food section. But, if you still can’t find it, Amazon or Vitacost are excellent places to buy it. Hope that helps! God Bless! ~Erika

    • John says

      Thanks. I went ahead and ordered some from Amazon, but if I had learned of the mochiko I might have had luck with that. Anyways, I’ll have it in a couple of days!

  90. Cecelia says

    Erika…i will be trying this recipe soon. Sounds perfect. I have all ingredients except the sweet rice flour. Current ingredients I have are not Bob’s Mill though but that is still okay right?

    Question though about xanthan gum…I’ve had mine a month, used once in another GF bread recipe. I didn’t store in container. Just twisted bag closed with twist tie. Will that make it go bad faster?

    • says

      Hi Cecelia! Any brand will work fine, I just love Bob’s Red Mill because it’s consistently fresh and a good quality (less grainy). The Sweet Rice Flour is essential, but can also be found in the Asian section of the store under ‘Mochiko’. The xanthan gum still sounds like it’s ok… but next time I’d store it in an airtight container in the cupboard (or in the fridge) to make it last even longer. =) God Bless! ~Erika

  91. Jacy Harrison says

    last week I made your flour blend and realized that I bought (sweet white) sorghum. I decided to try any way. So I made two loaves. I have no stand mixer so I watched video how to make bread kneading it. First loaf heavy, didn’t knead too much. Second loaf thought I would try without kneading. So they were both heavy. Now I am going to try to add some of the sweet white rice flour to bread recipe. I wonder about how much and do you think if I knead for longer period of time, that might help. I don’t want to give up….yet.

    • says

      Hi Jacy, Unfortunately, Gluten free bread doesn’t behave like regular bread – so, it doesn’t need to be kneaded & it is much heavier than regular bread (but not dense). The stand mixer does make an easier job of mixing the batter, but it can be done with a hand beater. The other issue may have been your substitution of Sorghum in place of the Sweet White Rice Flour… that will also make a difference in the final loaf. Hope that helps! =) God Bless! ~Erika

  92. Ann Cilley says

    I have 2 children that are gluten free due to having Celiac Disease. I was wondering regarding your flour mixer how much would I use to make bread for them in a bread machine, I am just trying to figure out if it is cheaper this way than buying the bread which cost me $4.99 per loaf which is only 10 pieces.
    Ann Cilley

  93. marie says

    looking for reliable substitute for xatham gum I’ve tried guargum but not consistant I’ve even reading boxed products and xantham gum seems to be the to go to

  94. Jaz says

    Hey! I really want to make the soft gluten free vegan bread, because my little brother is allergic to practically everything. The issue is that is he also allergic to rice, so can I replace the rice in this recipe with another type of flour? He can’t have oat, wheat (no gluten), eggs, dairy, soy, potatoes, or corn, and I am trying to keep his spirits up by showing him that he can still have basic foods like bread.

  95. says

    I would like to make a smaller batch of this flour. Could you give me ratios to use to get about 4 cups of the flour? I really want to try your hot dog recipe but don’t want to make this much of your flour blend since I use another one for my other baking.

  96. Samantha says

    Is it possible to replace one of the listed flours with ground up bean flour? I have a large supply and would like to add protein to the bread.

  97. Isabella says

    Hi Erika,

    I want to make a gluten free version of some dry, crunchy cookies. I’m wondering if the xanthan gum would make them soft and moist, or for that mater, the sweet rice flour. I would hate to make a large batch of this and not get the right consistency. Should I decrease the xanthan gum or the sweet rice flour?

    • says

      Hi Isabella, I think the flour mix will work fine. Typically if you want a drier/crispy cookie, you would lower the temp and bake them a bit longer. You can also try reducing the water retaining ingredients (such as brown sugar, eggs, flour etc…) so that more of the moisture will evaporate. It really depends on the recipe. Hope that helps! =) God Bless, ~Erika

  98. Roberta says

    Hi Erika, I’m new to GF baking. I made your mix and anxious to use it. It mentions that this mix can be used in most GF recipes. My question is, in some recipes they ask for certain flours AND xanthum gum, cornstarch and or tapioca separately . Do I just omit the ingredients that are ALREADY in the mix adding ONLY the things NOT in the mix? and Do I add anything in there place if I omit? I sure would appreciate any help you can give.
    Thank you

    • says

      Hi Roberta, Great question… It really depends on the recipe. Typically, you can omit the extra Xanthan gum and other flours when a recipe calls for it – since they are already in the flour mix. However, there are some recipes (even on my site), where I note that you’ll need to add extra xanthan gum or starches for just the right texture. Hopefully the directions on the recipe will help you determine what to do. God Bless! ~Erika

  99. says

    I’m now trying to avidly avoid nightshades and this GF flour mix looks very good. However I live by myself and couldn’t possibly use this much flour fast enough to avoid it going bad. So I could cut it down but a few of the ingredients have the .25 cup amount and that could be 2 tablespoons easily enough. But the 1/4 tablespoon of Xanthan Gum will be a bit tougher – wouldn’t that be 1 Tblsp 3/4 tsp?

  100. Kayla says

    Hi Erika!

    I was perusing your gluten free flour recipe and wanted to make a mix out of coconut or something else grain free. Why would you recommend?

    I would be using it predominantly for bread but also pancakes, banana bread…. Also, do you have a good recipe for gluten free wraps? Grains are ok but I figured since I’m making my own flour I would explore other options :)

    Thank you!


  101. Brittany says

    Where in the world did you find all these ingredients for $12?!?! On Amazon or my local grocery it’s well over $40 😔

    • says

      Hi Brittany! I buy them all in bulk from Amazon, so it works out to be much cheaper than $12 a batch. However, you can always get them individually from or Thrive for around that price (especially if you are a new customer – you’ll save $$ on your first order!). I realize the Xanthan Gum is a little bit more up front, but one package of it will last you for many batches. =) Hope that helps. God Bless! ~Erika

  102. MITCH ORLIK says

    My doctor does not want me to use xanthum gum due to intestinal issues and the way xanthum gum effects it. Can you give me a replacement for xanthum gum that I can use with your general purpose flour recipe? Thank you.

  103. Joy says

    Thank you so much for posting this recipe!
    I’m going to try it but what can be used instead of tapioca flour/potato starch?
    I’m sensitive to all ‘night-shade’ plants.

    Also what can be used instead of “sweet rice flour”? I’ve found the other rice flours in my local grocer but not the sweet rice flour.
    Thank you for your help!


  104. Lenik says

    Erika I like your recipe and I’ve tried it and want to do it again, I mixed my flour as per your recipe. but your calculation seems to be wrong. 24oz is 3 cups not 4.25. I used 4,25 cups and the bread was very dense and heavy.Could that be the reason? Which one is the right amount? Can you verify please and let me know? Also can xanthan gum be replaced with something else.
    Thank you.

  105. Paddy says

    My son and his hippy-dippy girlfriend have gone gluten free in order to ease their digestive problems. Apparently, the beer they drink and the junk-food they eat during the day has nothing to do with their intestinal complaint?

    So, I baked my first GF loaf for them just yesterday, adding just a few sliced black olives. The result was an incredible success…and I’m the world leader in cynicism. The finished product is softer than store-bought or my home-baked bread. However, I have one problem: making a sandwich in the morning all looks good and the sandwich is placed in a plastic bag and the plastic bag is placed inside a hard plastic lunch-box. By lunchtime (whilst he’s at work) the bread dries out?

    If you don’t have a solution for that, do you have a solution for motivating a 30 year-old to move out, buy his own place and bake his own GF bread…

    • Michael says

      Well, perhaps you could tell them they need to read up on their new found condition as beer and most junk food contain a ton of gluten…….

      So far as drying out is the plastic bag a zip seal?

      To get him to move out and take his hippy dippy girlfriend too, perhaps try walking around your own house nonchalantly naked all the time lol…..

      Peace and good on you for trying something before you knocked it. You may realise symptoms you didn’t notice before disappearing as you get the gluten out of your own diet. I did a 6 week elimination and was floored that symptoms I didn’t even think about and thought were just normal for me disappeared. Like itchy eyes and brain fog…..nevermind the dyspepsia.

  106. Abbie says

    Hi, could I substitute almond flour for something? I bought a box of a four pack and would like to use it up?

  107. Nova says

    I can’t have potato flour so I’ve been searching for a gluten free flour blend that I can make from home without potato starch. The brand I used in the past was “Gluten Free Cafe” but it’s no longer being produced. When I saw this recipe I was excited, but a little bit weary because of the tapioca starch. Everything I’ve ever tried that had tapioca starch in it has come out horrible. If you don’t believe me, try Namaste brand cake mixes, flour blend, ect. They all come out a nasty gummy mess. Any way tried this blend today with one of my tried and true recipes for mango muffins that I’ve made gluten free with Gluten Free Cafe many times. To my dismay they also came out a gummy, nasty mess! So disappointed, I should have known. I feel like I wasted all this flour blending it together. The tapioca starch just ruined it. I wonder if corn starch would work instead? Has anyone else found this to be true using tapioca flour/starches? What could substitute?

    • Mindy says

      you can order sweet rice flour from “Bob’s Red Mill” or ask your local grocery store to carry the products.

  108. Babita says

    How long does this flour blend keep? I’ve had mine in an air tight tub for about a month but not sure if it’s like regular flour and keeps for long periods of time?

  109. Mindy says

    I am not in need of gluten free products. I digest ancient grain flours very well. However, I am using this recipe for gluten free flour products for my partner who is now going gluten free and this flour is THE BEST. I made the best gluten free cupcakes a week ago. Could not tell any difference in taste from regular flour.

  110. Debs says

    Does anyone have a great grain free paleo bread recipe yet? My husband loves bread but we are cutting out all grains and I need to get him his fix of “healthy real tasting bread” ?
    Any help would be much appreciated.

    • Michael says

      Simple Mills has a great bread mix that is almond flour based. They also have cookie and muffin mix. It has no xanthan gum either for the corn sensitive in the readers. It is around 7.99 a box however….

  111. Merna Morrison says

    Thank you for your fabulous all-purpose gluten free flour mix. My daughter blesses you,
    The question I have is whether nuts and seeds can be added to your bread recipe. or will it change it’s properties?

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