Erika’s All Purpose Gluten Free Flour Mix is (in my somewhat biased opinion) simply the BEST All Purpose Gluten Free Flour Mix Recipe. Most people think when you go ‘gluten free’, that you have to give up your favorite foods like, breads, pastas, desserts and more. But, you can use this mix cup for cup in many traditional recipes… including a delicious Soft Sandwich Bread!
Unlike other Gluten Free flours out there that are grainy, dry & gross – The combination of flours in my Gluten Free Flour Blend work well together & produce consistently delicious results. To make it easier, my flour blend doesn’t require tedious measuring or weighing flours – you just mix up the bags & you’re ready to bake! Watch the video below to see how easy it is.
It took me months of testing various Gluten Free Flour blends to finally come up with the right combination that actually tastes good! Plus, I took into consideration top allergens (like corn) and inflammatory flours (like potato & sorghum) & left those out. The result is something that even my sensitive family can eat all together.
While it’s true that gluten free flour can never truly replace regular flour – You don’t have to sacrifice taste or texture when you substitute with the right ingredients… Most people will never know it’s Gluten Free!
Still not sure? Check out the growing list of Recipes: Gluten Free Soft White Bread, Pizza Crust, Hamburger Buns, Pie Crust, Banana Bread, Cookies, Muffins, & More! With this Gluten Free Flour Recipe, you CAN enjoy baking again! =)
NOTE: I buy all of my ingredients from Amazon.com (links below) where I use their Subscribe & Save program to save an extra 15%. With free shipping right to my door, it makes the ingredients substantially cheaper for me then buying them from the store.
Here are the Flours that make one batch & a perfect sized Storage Jar:Print
Erika’s All Purpose Gluten Free Flour Mix Recipe
- Prep Time: 5 mins
- Cook Time: 0 mins
- Total Time: 5 minutes
- Yield: 18 Cups 1x
- Category: Baked Goods
- Cuisine: Gluten Free
Erika’s All Purpose Gluten Free Flour Mix Recipe – The BEST Gluten Free Flour Mix that whips up in less than 5 minutes! Use Cup for Cup in many of your favorite recipes.
- 1 Bag (24 oz or 4.25 Cups) Brown Rice Flour
- 1 Bag (24 oz or 4.25 Cups) White Rice Four
- 1 Bag (24 oz or 4.25 Cups) Sweet Rice Flour
- 1 Bag (20 oz or 4.5 Cups) Tapioca Flour (aka Tapioca Starch) **NOTE: If using Bob’s Red Mill Tapioca Flour – Bob’s recently changed their Tapioca Flour packaging to smaller 15 ounce bags – Since you will still need 20 oz (4.5 Cups) per batch. You will need to add an additional 1 1/2 cups from a second bag.
- 2 1/2 TBSP (0.8 oz) Xanthan Gum
- (this is the gluten replacer – you can often get it cheaper at Vitacost – one bag will make 10 batches, so be sure to store remainder in an airtight container)
- 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.
- 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 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).
- Serving Size: 1/4 Cup
- Calories: 160
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!
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.
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.
I was wondering if you have an all purpose grain free flour recipe? And can this be used for your bread recipe?
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.
I was wondering if there are any updates about the grain free flour recipe? I have a friend who is vegan and has gluten and grain allergies, and I would love to be able to bake for her.
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.
I forgot to press the notify me button!
I just used my Vitamix last night to grind. It does an awesome job. Makes it very fluffy.
It’s much more affordable to go to an asian grocery store for the brown, white, sweet rice and tapioca flour. I’m asian so that’s where I get all of my flours. They are 1/3 of the cost. Just letting anyone know you don’t have to spend a fortune online.
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.
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 Amazon.com will ship to your country, but I know they carry it online.
Hope that helps! =)
All the ingredients can be found on well.ca 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)
Thank you so much for this info! I have many Canadian readers, so this will be such a big help! =)
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 Walmart.com 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!
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!
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
I know this comment is old, but if you’re like me & just reading it today, I just wanted to share that Well.ca (mentioned already…) carries most everything for us Canadians, but some prices are high… Vitacost.com 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!!
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?
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 Amazon.com (that’s where I get mine) or at an Asian Market – which they sometimes call it Mochiko or Mochi Flour.
Hope that helps!
All the Asian markets have sweet white rice flour
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.
I thought the sweet rice flour behaved more like an arrowroot or tapioca (starch)??
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!
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!
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!
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!
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?
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!
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!
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!
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…
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!
Gelatin~ just plain gelatin use twice as much.
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!
Lisa A Millett
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.
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
Hi Pooja, I read a couple of blogs about gluten free baking today that mention that xanthum gum/guar gum can be replaced by equal amount of psyllium husk/ground chia seed/ground flax seeds in any recipe. I haven’t tried that but if you’d like you can try that out and let us know if that works.
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.
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
Mary Kay Kaukola-Olkkonen
I am glad to see that you mentioned about xanthan gum being a corn allergen. For about six years my daughter was corn sensitive (severe behavior problems) and I had to make all her food from scratch avoiding any form of corn. In addition to avoiding citric acid (derived from corn 99% of the time), and ascorbic acid (mostly derived from corn), xanthan gum was the other thing we had to avoid. So if xanthan gum is in this flour blend, it is NOT corn-free.
If you need to omit xanthan gum due to corn issues, use guar gum instead.
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!
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!
Rosanna Dalla Rosa
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:)
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.
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!
The cinnamon rolls sound great! Can you give me your recipe to make the cinnamon rolls?
Hi, thanks for all the gf help!…..my 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.
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.
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 :)
Try Jovial einkorn flour. works for me! You can read about it on jovialfoods.com
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
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.
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.
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! =)
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 amazon.com, and Amazon.ca 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!!
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!
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! ;)
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.
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.
Sweet rice flour? Can I substitute anything for it?
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?
I have a similar question……
Can I substitute millet flour for any of the other flours in your mix?
I’m going to have to try this. My wife needs GF (Celiac), and I’m going to try making your soft tortillas. I’ll let you know how it turns out.
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!
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! =)
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!
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! =)
i was just wondering if you could make gluten-free pasta with your flour mix?
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. =)
Thank you so much! I love my spaghetti! I will be watching for the recipe!
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.
Homemade is always better, I even recommend a bread machine to make the bread. I even have a GF, EF, YF, and DF pancake recipe my family likes. My little sister can’t have gluten or milk, and my Mom can’t have Eggs, yeast, or milk. Me and my Dad are fine. Gluten free pasta is easy to find in a store, I always get the rice corn mixed ones, just corn is not so good. I like just rice noodles, but the rest of my Family don’t care for it, lol.
What do you think of substituting guar gum for xantham gum? Have you ever tried that?
I do not like the texture of brown rice flour. It too (fine) gritty. What coul I use to substitute? Thanks,
Thank you for the gluten free recipe. I have learned gluten free baking because gluten free baked goods tend to be expensive. Keep up the good work.
I only use guar gum. I don’t like either one due to the slick feeling they leave in my mouth. Xanthan gum is made from corn. If corn is on your “no” list, it’s important to know. That being said, soaked chia seeds and ground flax seeds can be used in place of xanthan and guar gums. Just use the same amount the recipe calls for as xanthan or guar gum. You can use either chia or freshly ground flax or a combination of the seeds. Soak in a Tbsp of warm water for 5 minutes.
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 :-)
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 Vitacost.com & they ship to Canada! :) Well.ca is from Ontario & they also have it! :) Good luck!
Sweet rice flour can be found in Asian super markets.
Ups I ment to say I made the bread from the cloud9 and it worked!
How is it that I’m just now finding this?! What great information! Thank you!!
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.
~Victoria R. Dabbs
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!!
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
Chickpeas need to be boiled (simmered) till tender in order to eliminate a toxin in uncooked chickpeas. I don’t have the source for that info at hand but it can be researched easily, I’m sure.
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!
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?
I have to find my Sweet Rice flour in the asian section or in an asian grocery store~ =)
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!
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!
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.
I have used psyllium husk in quite a few recipes instead of xantham gum. Do you think that would work for this flour?
I’m new to gf baking and I was wondering will this flour work in some traditional wheat flour recipes such as cakes?
I’ve used it in MANY recipes. Brownies, cookies, spatzle, dumplings and a few others. Have not tried cake yet…
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!
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!
Could this mix be used to make biscuits?
Thank you! :)
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.
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) https://www.thewondermill.com 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!
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!
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.
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???
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.
I also am wondering if coconut and/or almond flour can replace the brown rice flour?
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 !!!!
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.
Love the flour blend. Would you happen to have the calorie/carb count on it?
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
Has anyone tried this flour for making gravies, country gravy, white sauce, cream sauce, cheese sauce, etc….
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.
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!!!
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.
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!
Thanks so much, Deb, for getting back with me so quickly! You’ve been such a great help!
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!
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 $$$$$!
Yay, I’m so glad it worked out well in your recipe! Thanks for the sweet comment!
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!
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?
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.
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! =)
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?
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.
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 Amazon.com or thrivemarket.com. 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!
Does the mix require refrigeration?
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! =)
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?
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!
Hi! I have the same question. Hope Erika or someone else can answer that for me. I am a type 1 diabetic and a celiac. This flour blend will have a very high glycemic index. Though its very helpful for people with only celiac and I am so happy to see you share it with people while most other people only want to sell their secret recipes (which is also ok I guess), Is there any way you could help with something that can substitute so much rice flour and other starches? Thanks again for sharing!
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!
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
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.
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
I don’t believe you will get the same results with those flours because you need extra liquids with both of them.
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
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!
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.
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,
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.
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?
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!
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.
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
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
Yes, I do think that it would substitute nicely! The recipe sounds delicious, let me know how it goes! =) God Bless! ~Erika
Xanthan gum is based on corn which my kids can’t tollerate. Would guar gum be appropriate subsitute?
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.
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.
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! =)
Thanks Erika, I sure do appreciate your reply.
Just whisked all the ingredients and put them into an airtight jar! I can’t wait to start using my GF flour!
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?
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!
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
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!
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 Pinterest.com because there are some great gluten free recipes on there. I have alot on there. I hope this answered your question. Deb Bruno
How long will this last stored in an airtight container in the pantry?
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
Could you replace any of the flours with oat flour and, if so, which one?
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
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.
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
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!!! =)
What’s the shelf life of the gluten free flour?
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
Can I use this all purpose gluten free flour mix to make homemade tortillas and sugar cookies? What about congo bars?
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
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!!
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.
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
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?
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
Thank you for the education on Xanthan Gum and the yummy recipes
Can you suggest a substitution for the Sweet White Rice?
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.
Hi Denise! Thanks for the sweet comment… I’m thrilled to hear that the flour is working well for your family! =) God Bless! ~Erika
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!
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
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!!
Thanks for the update Amber… so glad it worked out the second time around! Enjoy & God Bless! ~Erika
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 :)
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.
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!
Thank so much for the sweet comment Sheryl! I’m thrilled to hear that you’re enjoying it! =) God Bless! ~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!
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
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…..
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
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.
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.)
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 Thrivemarket.com, 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
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!
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!!
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
I do not feel with the xantan gum. Is there anything else I could use to replace it?
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. https://www.drjeanlayton.com/2014/12/pixie-dust-xanthan-gum-replacer.html
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).
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
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
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
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
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
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.
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?
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
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!
I found sweet rice flour in one of our many Asian super markets.
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?
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
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.
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
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.
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
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.
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.
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.
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?
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
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.
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
Hello! I really want to try this recipe but I live in India and I can’t find sweet white rice flour, is there something it can be replaced with? I checked online as well but no luck.
Janet C Fowler
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?
Hi Janet. That sounds right if you are just halving the recipe. Enjoy & God Bless! ~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 :)
Where in the world did you find all these ingredients for $12?!?! On Amazon or my local grocery it’s well over $40 ?
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 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
Hey Brittany I know this was awhile ago…. but in case you haven’t found already- asian stores sell a pound of tapioca starch for under a dollar and a pound of sweet rice for around a dollar! I stock up on them. Then I found both white rice flour and brown rice flour at the grocery store for 2.99 (Frys in AZ) ….. it makes the entire mix only 9 dollars including xanthan gum. Oh and the Hodgson mills xanthan gum is at 7.88 at Walmart for 21 teaspoon packets. I didn’t have to buy in bulk eon anything. Hope that helps!
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.
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!
Most Asian super markets carry Sweet rice flour
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.
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…
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.
Hi, could I substitute almond flour for something? I bought a box of a four pack and would like to use it up?
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?
I can not find sweet white rice flour. Can I substitute it with an extra bag of white rice flour? Or maybe coconut flour. Thank you in advance
you can order sweet rice flour from “Bob’s Red Mill” or ask your local grocery store to carry the products.
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?
Do the flours need to be sifted?
Can’t wait to try this!
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.
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.
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….
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?
You can get sweet rice flour at Asian markets if you are having issues finding that type of flour.
your units are off you have 20 ozs equalling more cups then 24oz at the bottom of the page.
Thank you for the recipe. Is there any other flour can be used in placed of Tapioca flour. Because, tapioca extracted from cassava root which may contain cyanide poison.
Hi I made this bread and used an egg replacement, and it did not rise enough. Also the middle was dense and gummy even though I put it back in the oven for way longer than called for. What am I doing wrong?
My dear Erika,
I can’t thank you enough. Don’t know what made you think of sweet rice flour but I am so grateful you did, and it really does make sense. I made a loaf of bread that is not only delicious but has an excellent consistency. I used a bread machine, a little bit more xanthan gum and had to mill my own sweet rice flour…used a coffee bean grinder set on the finest espresso grind With your permission I’d like to pass this along to the Canadian Celiac Association.
I made this mix last weekend. It was a kind of daunting task to start out with, due to the quantitie of flours involved. For starters, I did not have a bowl big enough to accommodate 96 oz of anything. I had to sanitize a mop bucket, then dump all the ingredients in. Next came the mixing. There was no whisk in my arsenal that could handle the job. I had to plunge my arm, nearly up to the elbow, into the bucket and make my hand into a giant whisk. I did this for around 10 minutes. BTW, make sure you have something large enough to store this stuff in first…I had to cling-film the bucket and secure it with industrial rubber bands.
DO NOT LET MY DESCRIPTION PUT YOU OFF, THOUGH. The bread I made out of this stuff was wonderful! It was very nearly like eating a slice of wheat bread again. Way better than any store-bought brand. (Yah, I’m talkin’ to you Udi.) No gluten-free bread will ever replace wheat bread, but for God’s sake I could bend one of these slices without it crumbling into bits on the counter. And it didn’t taste like cardboard. Hallelujah!
I only wish someone had warned me of the realities of the basic volumes of this mix before I started. And crunching the numbers wouldn’t have helped unless you can eye-ball your standard mixing bowl and say, “Yep, that bowl will fit [blank] ounces.” Sadly, it turns out that I could not. Now I have a mop bucket and a flour bucket. *shrugs*
I haven’t tried this recipe, but can I just say that I LOVE the fact that you used whole bags??? That simplifies things so much :)
Thanks Tiffany… You’re obviously my kinda gal! =) As a busy mama, I love shortcuts, so when I was putting this recipe together, I wanted it to be easy! Hope you are able to try it – it a great all purpose Gluten Free Flour substitute that we couldn’t live without at my house. God Bless! ~Erika
Brand new to gluten and dairy free diet.
Came across this recipe and look forward to trying it and then use to make some of your other recipes!
Also new to trying to eat cleaner.
What kind of cooking spray do you recommend works best and is healthy?
Hi Vera! I use either a coconut non-stick spray like this one, or use parchment paper, silicone mats or muffin cups whenever I can. God Bless! ~Erika
Erika- Do you think using a Pullman loaf pan will work with your sandwich bread recipe?
Hi Stephanie! I’ve often wondered this myself… I don’t see why not, but you want to make sure you don’t overfill it. I’d also take into consideration that a GF loaf of bread will always be more dense then wheat bread, so restricting the rise may result in a more dense loaf. If you decided to try, please let me know how it goes! =) God Bless! ~Erika
ok new to the gluten free life here. please help me lol
so how exactly will i know if I use this mixture to replace reg flour in a recipe if it needs to be modified or if I can just swap em?
Im not a very good cook as it is, but I am trying.
I hope this helps, my daughter needs to be gluten free but she is a bread addict and the bread/biscuits i made, while edible, lacked quite a bit in flavor.
Hi Tanya! It’s ok to ask questions around here… We were all once new to gluten free baking and it can be overwhelming! =) Most of your favorite cookie, pancake, waffle, muffin & basic recipes can use my gluten free flour blend without any modification to your original recipe. On the other hand, more complex recipes like breads, cakes & crusts require a few tweaks here & there… especially bread since GF breads don’t maintain structure the same way conventional bread does. The good news is that I have several bread, cake, cookie, muffin & crust recipes that will hopefully help you & your daughter transition into the world of gluten free baking. Hope this helps! God Bless! ~Erika
Hi Erica, I first of all want to thank you. I appreciate the fact that you are willing to share your experience without charging for it. My youngest son was diagnosed with gluten intolerance about 4 years ago. I am still learning things about being gluten free. My house is not totally gluten free but due to finding your recipe this year we are shifting more towards that. My family is finding out that gluten free products are not bad. I use your flour mix quite a bit. I do have a question for you in this book of a comment i am leaving for you. I have a 16 oz bag of Bobs Red Mill organic whole ground flaxseed meal. What I would like to know is can I add the whole bag to your flour recipe and if so do I have to do anything different to the recipe? Thanks again. God Bless- Ann
Hi Ann, Thank you so much for the sweet comment. I occasionally add flax meal to my flour blend when making bread or cookies without any issues. However, flax meal does have some oil content, so I’d be careful about adding too much. Maybe start by mixing in only 1/2 the bag to the GF Flour mix and see how it works? Please let me know how it goes! =) God Bless! ~Erika
hi there. I’m from south Africa and I cannot find sweet rice flour. what can I substitute it with so that I can make your bread?
Erika, your recipe calls for 4.25 cups of the flours or 24 oz bag of the flours, when I use a converting chart it says it is 3 cups??? The flour I have for my white and brown rice is not a pre measured 24 oz bag I need to use the cups measurement, so I am just trying to get clarification of what I am to use. Thanks for your help.
I used this flour last night to make whipped shortbread. My usual shortbread melts in your mouth, but this one was more powdery. What can I do to make it better?
Can I substitute arrowroot 1 to 1 with tapioca. I can’t have potato either.
Hi Vicky, I haven’t fully subbed arrowroot in my mix before, but I think it should do ok in most of the recipes… Otherwise you can also use Cornstarch. Hope that helps. =) God Bless! ~Erika
I think I may be reacting to tapoica starch/flour AND potato – unfortunate! Though I’m fine with the rest including ground nuts – what can you recommend to substitute that will still work?
Hi! Can you do cornstarch? If so, you try that in place of the tapioca or potato starch. Hope that helps. =) God Bless! ~Erika
How are you? The recipe I was reading looked so yummy and delicious when I pressed on Erika’s mix it ended up showing me this recipe. Unfortunately I am allergic to rice, so I was wondering what other ingredient can I for rice to produce the same fluffy, airy bread of yours?
Hi, just wondering how I turn this into “self raising” for certain recipes?
Hi Debbie, For recipes that specifically call for ‘self-rising flour’, the typical rule of thumb is to add 1 1/2 Teaspoons of Baking Powder plus 1/4 Teaspoon of Salt per Cup of Flour. Hope that helps! =) God Bless! ~Erika
Are the weights or cups correct for the tapioca starch correct as says just 20 oz is 4.5 cups?
Yes, that is correct. A cup of Tapioca Starch weighs less than a cup of the other flours.
The Bob’s Red Mill packages are 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! =)
Hi Erika! What would you use as a substitute for Xanthan Gum, and in what ratio? There are a lot of people who are allergic to it, including a good friend of ours who is also gluten intolerant.
I don’t know if it will work for you, but many people have used Guar Gum in place of the Xanthan Gum. However, they both can behave differently depending on what you’re going to use it for. Here’s a great explanation, along with suggested amounts from Bob’s Red Mill: https://www.bobsredmill.com/blog/recipes/guar-gum-vs-xanthan-gum
Hope that helps! =) God Bless,
Used this recipe today… my cookies came out perfect! Thanks!
Thanks for the sweet comment Cindy! I’m so happy your Cookies turned out well. =) Enjoy & God Bless! ~Erika
HI! Just wondering about the brown rice. Several have asked but I didn’t see an answer. My mom can have white rice but not brown. Can I just double the white rice?
You said about your flour mix that occasionally you have to add a bit more Xanthan Gum or Baking Powder or Eggs to a recipe, but have also used it just 1 for 1 in place of regular flour in many recipes. How do I know if I will have to add anything or just use it 1 for 1 in place of an all purpose flour in recipes I try?
Thank you so much for your work on this site! I tried your soft bread recipe with some modifications for store-bought all purpose flour, instant yeast, and cinnamon sugar layers served with icing–and the loaf turned out beautifully! I have had a gluten sensitivity for many years, and was delighted that my first try at making bread turned out so much better than all the GF breads in the stores! Looking forward to learning more from you. :)
This is a great question & one that is hard to answer without knowing which type of recipe you’re thinking of modifying. With Gluten Free baking, sometimes it’s a lot of trial and error before you find the perfect ratios… Other-times (like with Cookies, Waffles, Pancakes) the recipes don’t need any additional adjustments. It also greatly depends on whether you will be cooking with eggs or a substitute. I’m sure as you familiarize yourself with more recipes, you’ll get a feel for it too. =)
Thanks so much for your sweet comment! I’m so thrilled to hear that you enjoyed the gluten free bread recipe – the cinnamon, sugar layers with frosting sounds delish right now!
Hi Erika, I have been using your flour blend for a little over a year. This past Christmas I was at my daughters house in Buffalo. Since I am Italian, I thought I would make some homemade cream puffs. I have been gluten free for over 6 years and have tried many gluten free products some good and some not. I told my daughter I was going to make some gluten free cream puffs but had no idea how they would come out. So I tried your flour blend they came out perfect. The funny thing was, that during dinner some of the guest were mocking about eating gluten free, saying the usual comments people who don’t understand. say. When it came time for desert these same people gobble up the cream puffs. My daughter and I were laughing so hard on the inside of us that we didn’t have the heart to tell them they were gluten free. All they kept saying was how great these cream puffs were. I have also used you blend to make cookies and other sweet breads. Thanks Again. Joy
I love your comment so much! =) Unless I’m cooking for other Gluten Free people, I wait to tell them after they’ve eaten to tell them it was Gluten Free – Many times I don’t have to say anything at all, because they don’t know the difference. And, from one Italian to another, I can tell you that those had to be some really good cream puffs to ‘fool’ your guests – Good job! If it’s not a secret family recipe please share the recipe.
I have used this flour mixture to make pies, orange almond cookies, banana muffins and pancakes. Everything was delicious. It is nice to be able to make treats in spite of all my allergies.
Hi Theresa! It blesses my heart to hear that… Thank you so much! =) ~Erika
This is amazing flour. Thank you for sharing. I am learning to cook with out gluten. Today I made tortillas. I used to make them by guessing the measurments. This was a bit of a challenge. I used 2 cups of your flour, 1 teaspoon of baking poweder, 1 1/2 tablespoon of Coconut oil in solid form. I mixed the all together till a bit crumbly then added about 1 1/2 cup of warm water. mixed very well should not be sticky. I rolled to a cylinder then cut in half, several times till you have 8-10 slices then roll in a circle and roll out and place on a hot pan. They were a bit tougher and crackery but still very good. . I hope it is okay to share reciepes like this.
would this recipe work if people have celiac disease?
Hi Peggy, One of my sons has Celiac, so every recipe on this site is safe! =) Enjoy & God Bless! ~Erika
How long does the mixture stay good in a ziplock bag? I made a batch in 2015 and just found it in my pantry. Can I use this to make your soft sandwich bread or should I make a fresh batch?
Hello, could my family just pull this jar out and use it in replace of all purpose flour in any cake, cookie or cupcake recipe?
Hi Joe, For the most part, yes! However, cakes & cupcakes often require a few adjustments depending on what substitutions you are making. I have a few cake/cupcake/muffin recipes on my site – perhaps those would be a good starting point? Enjoy & God Bless! ~Erika
I’ve tried this mix from Montreal. I was not able to find “sweet rice flour” in the grocery, but, I’ve learned it is called also “glutinuous rice flour” which is apparently the same thing. It is in chinese groceries. It would be great to add it in the recipe because I was not willing to do this recipe until I’ve learned what it was.
I did chocolate cupcakes, it was perfect. And I used it for pancakes, it taste same as regular flour.
Thank you for this mix, It makes cooking easier :)
Thanks so much for the sweet comment Catherine, I’m so happy to hear it worked out well for you. We typically feed a lot of people & I always love to see the reaction of our non gluten free friends when they find out they just ate something gluten free! LOL! Enjoy & God Bless! ~Erika
What size stainless steel mixing bowl are you using to make your GF flour mix? Larger than 8-qt.? Please provide a link to bowl if you can (Amazon), as you did for the glass storage jar. Would appreciate – thanks so much.
Great idea Christine… I never thought about sharing the size & type of bowl I use to mix the flours. I will add that to the recipe & list. =) Thanks & God Bless! ~Erika
Can I substitute white rice of brown rice? I can not tolerate brown rice.
God Bless you and your family. Thank you for sharing!
I look forward to using your GF flour and other recipes!
Best regards and blessings,
I love your recipes & always have a batch of GF flour in the pantry. I have been eating GF for 23 years.
Do you have an angel food cake recipe? Can I simply use any & substitute your flour mix ?
I’m excited to try out this bread! Do you think I can use Bobs Red Mill All Purpose Gluten Free flour in replace to Erika’s Gluten Free Flour? Thanks!
Have you had problems with some things being very gummy and oily? I mixed everything very well and triple checked the measurements. I’ve had to throw away everything I’ve made with the gluten free flour blend. Is it the sweet rice flour? I’ve never had this happen to me before and I’ve been baking gluten free for 10 years. I’m not sure if this doesn’t work for cakes or baked goods?
Erika, Thanks for this recipe — I am not just finding your site. My mom is gluten free,dairy free, yeast free and cannot eat nightshades either, so I was glad to see that your flour mix doesn’t have potato starch in it. Any chance you have a sandwich bread recipe that is also yeast free? I haven’t read all the comments above, so hopefully this is not a repeat question.
have you ever made biscuits with this recipe for the master mix? I have just started cutting out gluten because of an AI and I am bread baker..so I am getting ready to try your bread but need a recipe for biscuits…can I Just substitute the mix for my favorite already?
What could I substitute for the xanthan gum. I can not have it,
Any suggestion would be great.
Hi there.I really want to make this flour but a smaller batch as i can’t afford to buy all of these flours.How much of each flour would i need to make 2-3 cup batch? Thank you!
Erika I want to Thank You. While I have been baking for over 50 years I never had a reason to even think about Gluten free until 3 months ago when we started raising our almost 4 year old Autistic Grandson. I had no idea how to make food that was both delicious and healthy for his diet but You have been a place I can go to find recipes that meet his needs. He has grown 2 inches and put on 10 pounds so quickly, his speech is improving and so is his behavior. We are not young but we are his best hope right now with your help so again Thank You PS any advice on potty training …..LOL
Mrs lee cumba
I luv this recipe but your measures can’t be correct. A 24 oz package is not 4.25 cups, it’s 3 cups so all the measures are incorrect. Can you let me know
Hi Mrs. Lee, The measurements & weights are indeed correct as written in the recipe. The weights of the flours and starches varies, so weight doesn’t actually mean cups as it does when measuring liquid ingredients. Hope that helps! =) God Bless! ~Erika
Erika thank you for sharing this flour blend. My daughter has a newborn and had to go GF. I’ve been experimenting with different recipes for her and just want to say that I love your blend the most. Ive shared it with others on my post,https://www.gullycreekcottage.com/best-ever-gluten-free-carrot-muffins/
Thank you again and I’ll stop by often to see what else you’re cooking up!
Hi Belle! Thank you so much for the sweet comment & shout out on your blog! =) I’m so glad it worked for your daughter, I hope she & baby are doing well. God Bless! ~Erika
Hi Erika, do you think I can use tapioca flour, rice flour commonly used in Chinese dessert like dumpling, Tang yuan etc? Should the flour blend ingredients be 100% pure?
Hi Lynn, Tapioca Starch is another name for Tapioca Flour, so you can definitely use it. I would buy each flour individually and not as a blend – that way you know exactly what ratios are used & you can expect the best results. Hope that helps! =) God Bless! ~Erika
BTW. Can you provide the ingredients in gram? Many thanks
I like this flour recipe….I’ve used it in several recipes now and am happy with the results (recognizing that is doesn’t bake exactly the same as a gluten flour) My two girls have some cramp and digestion issues so they are gluten free for a few months…I’ve been gluten ‘light’ for some time. The soft white bread was very nice. My daughter doesn’t like that it takes so long to toast. That is true, but she isn’t complaining about taste or texture so I still consider it a win!
Thank you so much for this recipe. We enjoy Red Bob Mill’s 1:1 gluten free flour blend. Have you calculated the cost? Is the cost of purchasing all these flours cheaper than buying the Red Bob Mill’s 1:1 gluten free blend?
Hi Lynn! Great question… I absolutely love the gluten free flours that Bob’s Red Mill offers & I make my flour blend exclusively out of their products. While it may be more cost effective for me to just buy Bob’s 1:1 Blend, the reason I don’t use their mix is that it contains Potato Starch & Sorghum flour – two possible triggers for those suffering with inflammatory diseases & grain sensitivities. Two of my kiddos can’t have either of those ingredients, which is how I ended up with my GF Flour blend. To save on the cost per batch, I buy my ingredients from Amazon or Thrive. Hope that helps =) God Bless! ~Erika
That helps so much! Thanks for the info!
My husband and I love your Gluten-Free All-Purpose Flour Mix.
The only difficulty we have is that our breads seem to settle as they bake (the loaves are moister on the bottom than the top and the heavier ingredients, like zucchini, seem to migrate more to the bottom of the loaf). I thought this might be due to our measurements of the flours being a bit “off”.
The flours we purchase (sometimes Arrowhead Mills and sometimes Bob’s Red Mill), the volume per weight is different from what you specify in your recipe..
As an example with our flours, this is how it breaks down:
Brown Rice Flour 24oz=4.75 cups (greater volume than you state)
White Rice Flour 24oz=4.75 cups (greater volume than you state)
Sweet Rice Flour 24oz=4.25 cups (as you state)
Tapioca Flour 20oz=5.75 cups (greater volume than you state)
Should we be following your recipe using the number of ounces of each flour or the volume?
Thank you so much for a potato starch free GF flour mix!
can I weigh 24oz = 680g for Brown Rice Flour, White Rice Four & Sweet Rice Flour?
and 20oz = 567g for Tapioca Flour
Thank you so much for the recipe.
It’s a great help you did to me.
My girls love baked food and I was looking for a gluten-free all-purpose flour and found your recipe.
Hi Mamta, Thank you for the sweet comment – I’m so glad you & your girls enjoyed the recipe. =) God Bless! ~Erika
We have been gluten free for about 2 years and I have been looking for flour mixes that were easy and work well
I have tried yours on numerous occasions and tried others as well but I genuinely always come back to yours and have now committed to this mix!! 😂😂😂
I made a batch of flour (mahooooosive!!) and I just really want to thank you for helping my family (and others who haven’t posted!) in showing us that it is possible to enjoy baked goods that taste yummy ❤️
P.s. my son reacts to brown rice flour so I just do a straight swap of it for millet flour and it still works wonderfully and tastes perfect every time
Thank you thank you thank you :)
Hello Erika, I’m excited about this recipe! We live/work in Vanuatu and I use 2 parts white rice flour to 1 part manioc/tapioca flour (both avail locally) with xanthum gum and it works well for most recipes. We are returning to the States soon and I have wondered what to use there. I will be trying this out!
Hi, I’m wondering if I can substitute quinoa flour for any of the flours in your flour mix?
Hello, I’m a high school student with Celiac Disease and before even thinking I signed up for an international foods class. I was thinking of making this blend of flour, but I wanted to know if it affects how the taste of things you cook.
do you have any posted carrot cake or gingerbread recipe
i think this recipe is good overall but w/ some caveats, i used the exact same ingredients and the first time i mixed it all, i mistakenly poured the xantham gum, all of it into the mix. i was so pissed thinking i ruined the recipe, so i painstakingly tried to take the xanthum gum out w/ a spoon and it helped that the xantham is kinda yellow and the rest of the flours were white….anyways everything still came out well, i made crackers, pizza crust and sweet potato flatbread just fine w/ that altered recipe.
so about that sweet potato flatbread which is just sweet potato and this flour made in flatbread,….i made a new batch and did the correct amount of xantham gum….the flatbread came out like flat hard rocks!! what happened? it was the xantham gum. so i went and poured 3/4 of the bag into the mix and and yeah my flatbread came out nice and fluffy as usual….it kinda sucks about the xantham gum cuz it costs like $10-15 a small bag….oh well, just for anyone who ever had this problem
I did your flour mix, and I wanted to use it for Cinamon rolls, it didn’t work with I recipe that I’ve found. Do you have a recipe for gluten free Cinamon rolls to use with your flour?
Has anyone tried making cinnamon rolls with the wonderful flour mix?
Hey there, I am making a GF, EF bread that calls for this blend. I can’t seem to find sweet rice flour locally; can I sub sweet sorghum flour for it instead? Would it be a 1:1 sub?
I’m still learning which flours are which in GF baking.
I have Celiac disease and really miss cinnamon buns and chocolate chip cookies. Will this recipe work for those? Thank you
i love your flour mixture and your gluten free bread. i found out i have celiac’s and i now feel like i am eating real bread again with your recipes. i also have a question for you on your flour mixture i am trying to convert one of my favorite recipes but do not know how much Xanthan Gum to add or if i need it. my recipe calls for 5 cups of flour i am making some cinnamon rolls that i had fallen in love with even though they had made me sick which turned out to be because i have celiac’s.
thank you so much for coming up and sharing your recipes.
Hi Erika, Looking in the supermarket, and at some websites for commercial baking products, I see both “all purpose” and “cup for cup” or “one for one” flour blends. They are used differently – “cup for cup” is not good for yeast breads but is good in cookies, etc with no other additions. All purpose is used for breads, and in cookies, etc usually needs xantham gum as another ingredient.
Can you please confirm that this recipe is a “cup for cup” replacement?
Looking forward to trying this!
Has anybody tried making biscuits with this flour?
Really curious if it would be good, all of the other flours I have tried the biscuits had an almost gummy texture.
Thank you SO much for this! I can replace regular flour in any recipe with this and it turns out perfect! Most of the time my family has no idea… I love this! I now have so much freedom in baking! And your sandwich bread is THE BEST EVER!!! I cannot keep it in my house long enough to see how long it lasts!
I am so tired of attempting to make bread. I’ve tried the keto and the Paleo breads and they are too eggy and not much good for sandwiches at all. They seem to only rise to 1 1/2-2 inches at best. I have on hand Bob Red Mill’s all purpose GF flour, coconut flour and tapioca flour. I am a little leery in using that much rice flour for my digestion. Can I mix the 3 I have and get good bread?
Hi Erika! I’m Eva Luna and I’m writing from Tepoztlan, Mexico. Sense I’m allergic to gluten and intolerant to lactose and sugar, I’ve changed my cooking and I love sweet things, so I usually do my own desserts. I love pays, but I’m looking for the best recipe for a gluten free crust, I found your blog because your recipe was the first one that appeared ! I love it and want to do it all ready, though I’m going to do this amazing recipe of flour, I haven’t seen in Mexico any sweet rice, and also we don’t have that brand of flours.
So my question is, instead of using sweet rice can I change to coconut or corn flour? (I know you don’t use corn for allergies, but here in Mexico everything is made of corn so people can’t be allergic, is sort of a curse haha). I use a lot of coconut flour, but I don’t know if it will be good for this combination, and also, I will blend all my ingredients, so with the tapioca, should I just blend raw? is there any particular type better?
Thank you so much for you time and blog! :)
Hi, could you please confirm the “Tapioca Flour” is the starch or the flour made from the ground up root? Im finding they make a difference in my baking recipes! I’m keen to try your flour mix and don’t want to accidentally use the wrong ingredient!
My doctor just recently put me on gluten/ dairy free diet. But along with that my food allergy test discovered I also can’t have almonds peanuts and xanthan gum. Do you think your flour mix will work with out it?
This sounds great and I’m anxious to try it. I have a question about the last flour listed 1 Bag (20 oz or 4.5 Cups) Tapioca Flour. Is this right? All the other flours are 24 but this is 20 oz, and in cups the others are 4.25, but this one is 4.5 cups? I’m thinking of cutting the recipe to just 1/4 to try it out on your gluten free white bread. Thanks so much.
So….what would happen if I got pour in a bag happy and used the whole 8oz bag of xanthum gum with everything else…..
Oh no! You poor thing! Unfortunately Xanthan Gum is very powerful an will definitely affect the finished product. However, rather than throw the whole bad batch out, buy another set of the flour bags (but not xanthan), and when you mix them all together, add in 2 cups from the bad batch. That should have just the right amount of Xanthan Gum in it to make the mixture come out just right. You’d have enough to do this about 9 times over! Hope that helps a little… God Bless! ~Erika
I love this blend. I use it for everything. BUT Bob’s Red Mill has changed their tapioca starch from 20oz to 16oz (but not the price-so greedy) Do you think that the 16oz bag will be enough, or will we have to up the bags to one and a half per blend?
Hi! I know… That was pretty sneaky of them to do that!! If you’ve already made a batch (like I did before realizing it), I think it will still work out ok. But, I believe the flour texture is best with the original amounts. I’ve updated the recipe to reflect the changes… Hopefully there won’t be anymore surprises from Bob’s anytime soon. =) God Bless! ~Erika
Thank you for this. It’s really an adjustment being gluten free but I’m determined due to my health. Thx again
I just wanted to tell you I have been using your gluten free flour recipe for over a year now(I’m allergic to tapioca so I followed your advice with the potato starch). I can no longer use or eat at least 98% of gluten free products because of my allergy, and I was so depressed that I would have to setup baking. Enter your flour-It is the best, most versatile flour I’ve ever used! I always all my life even becoming gf baked requested items for family and friends (I make gluten free muffins, cupcakes, and cakes for up to 250 people at a time)and find I could continue with good gf flour mixes. None of these people are gluten free, but they request my gf baked goods. I usually used KA but when I ran out I decided to try this flour and make from scratch. My first were cupcakes, and everyone raved on how seriously moist they were, finishing them of before the KA ones. Now just this week I made 125 muffins(cranberry white chocolate, blueberry, and pumpkin), half of them with your flour, and they were snapped up so fast I almost didn’t get one for myself lol! A dozen of the others are still left, but none made with your flour. No one can believe they are gluten free, and my son says they are the best. I have told all my gluten free friends that they need to use this flour; pancakes, muffins, breads, breading, whatever! I experiment happily now. Thank you for all your hard work(and my family thanks you too❤)
Sorry for the typos-I was to excited lol
Great experience! did you also used the xhantan gum ¿?
Could you tell me the nutritional difference between regular all-purpose flour and your gluten free recipe???
Oh my heavens. THANK YOU for posting this recipe. We just found out my 13 year old daughter is extremely allergic to gluten. Her bloodwork came back off thr charts. My father in law has celiac so I have always cared to his diet when they come for visits. My daughter loves to bake so this new diet restriction was hard for her to deal with. Her and I happened upon your blog for the soft gf sandwich bread. From there I found your gf flour mix recipe. I decided to give it a try. I bought most of the ingredients- at the asain grocery store (way cheaper). Last night I used your flour mix in place of regular flour in my banana bread/ muffin recipe. HOLY SMOKES. You cannot tell the difference in taste, texture, density…… wow we were jumping for joy. This morning I made your soft gf sandwich bread recipe. For the sweetener I used agave. I am blown away at how good this bread is. The crust isonthe chewy side (my favorite) and the inside is soft. You literally can’t tell the difference. I’ve shared your link with several friends and have even delivered samples of my banana muffins and slices of bread. I never thought I’d be excited to turn my home into a gf home. THANK YOU SO MUCH!
If substituting potato starch with the tapioca starch/flour, what is the exact weight and or measurement I would use? (I buy my potato starch in a large container for use in latkes.)
Nice. Anyone know of a substitute for Sweet Rice Flour? Not easily located in the UK, and when so, is overly expensive.
Kim V Anderson
Hi… Can the breads or cake recipes be done in a bread machine?
Hi Erika, I have your flour mix and like it a lot. My friend asked me to bake Gluten free Biscotti with almonds. I can use eggs but dairy free butter. Do you have a recipe you can share for this type of biscotti please? Thank you!
I made this recipe twice now, and am really glad I found it. I made your bread and it was delicious. I also made the oatmeal cookies, banana bread and chocolate chip cookies. Thank you so much for doing all the hard work and tweaking the recipe for us. Susan
Do you have a recipe for pasta using this flour mix? Thanks.
I am looking to try out your Gluten free bread recipe, but i dont have the funds to buys several different flours, is there one that I can use that will be universally great in your soft bread recipe?
Thank you !
I thought I’d made a brilliant discovery in this recipe, but I’ve been disappointed. I’d be glad if somebody could tell me why this recipe isn’t working for me. I’ve made it a few times, following it exactly. If I do use it one-for-one in place of regular all-purpose flour in my baking, everything comes out really dry and crumbly, so now I try to reduce the amount of flour some, and that helps, but it’s very random. And the flour itself is a bit grainy. This has been my first go-to for gluten-free cooking, but I don’t think I can adapt it well enough to continue. When this batch is finished, I’ll be trying something else. I’ve been using Bob’s Red Mill brand of rice & tapioca flours, btw.
I’m wondering if your recipes would work with wheat free flour, which has rye, oat and barley flours in it, I’m only wheat sensitive.
I’m not sure if someone already asked this because there was so many comments to read! Lol
You said you took in consideration corn allergy but the xantham gum is from corn.. So I want to use guar gum instead. Do you know if I should use the same amount? I really appreciate this recipe!
Could we substitute sweet BROWN rice flour for the sweet white rice flour?
Amazing. Thank you for sharing — this is my new go-to GF flour mix!
Hi Erika, I just wanted to thank you for your flour recipe! It sure helped me when I was diagnosed with gluten intolerance a couple of years ago. I love to cook and I use your flour recipe for soooo many things. Recently, I brought a cake to my physical therapy group as a thank you. One PT said it was not only the best gluten free cake he had eaten but the best of ANY cake he had eaten!
Thanks so much for sharing, Janell
I’ll chime in here 10/2019 to say I used this in a pie tart recipe and it was indeed stellar. Most of my gf baking has tasted so bad (like cooking with talcum powder and chalk!) that I’d given up baking. My crust came out great, even without an egg. And I didn’t have white rice flour so I just doubled the brown rice, and the rest as written. Thank you!
Hi Kim, Your sandwich bread is the best I’ve ever had. I could eat a whole loaf in one sitting! I’m mixing up another batch of flour and noticed the discrepancy in the oz per cups. The tapioca is 20 oz or 4.5 cups but the other flours are 24 oz or 4.25 cups. Shouldn’t the tapioca be less than 4.5 cups for 20 oz? I can’t remember what I did the last time. Could you clarify this for me please? I’m craving my new found bread. Thank you!
Hi Shannon – I’ve been using this wonderful recipe for years. Have you found any reason to tweak it? Also, has anyone tried making cinnamon rolls with it?
so easy to make and so versatile! thanks for sharing. I love that it doesn’t call for bean flours, which causes a strange small and flavor.
I kept hoping someone would have a recipe out there like this, just pour bags, measure xanthan gum and done. Thank you. We are one week into our gluten free journey.
Do you thing you can substitute sweet brown rice flour instead of sweet white rice flour?
Is there a substitute for the xanthan gum. I can not use any of the gums or phyllis husk.
Hi! I don’t have brown rice flour. Do you think all white will do the trick? I have some red though but it’s a very thirsty flour.
Also, I am sorry if this is already asked before.
Erika, I just ordered all the ingredients on Amazon…..will make the bread when the order comes in. Just wanted to know….is it possible to make this bread in a break maker?
I am out of tapioca flour right now. Will arrowroot powder work as a substitute? I want to make some biscuits in the morning.
I became gluten free recently. This recipe is a blessing for me. It means that I am not missing out on my favorite breads, cakes, and cookies. 👍🥰
I like your blog. Thanks for the things you have shared!
the link for the gluten replacer link does not seem to work??
This is great recipe. I made it and my family loved it. I hope you can post more useful blogs. Thanks you!
Your gluten free flour mix recipe recommends using xanthan gum. This may not be a good gluten free food idea. Following is a quote from P. 118-9 of the book “Nourishing Meals: Healthy Gluten-Free Recipes for the Whole Family” by Alissa Segersten, et al:
“Xanthan gum is most often produced using corn though it can also come from wheat, dairy, or soy. Labeling laws don’t require manufacturers to list where it comes from.”
Can’t wait to try this. I have been hoping to find a homemade GF bread that rivals my favorite Canyon Bakehouse Bread. Have you tried baking bread in a Rommertoph (clay pot). It is soaked in water before baking and seems like the added moisture would be helpful for GF bread.
I have been looking for a good GF flour recipe. Thanks for sharing. The photos are very helpful.
👍👌 thanks for sharing the recipe. It is so difficult to find gluten free products…. doing it yourself is one way to go
Noticed that you are using Bob’s Reid Mill products , Remember to check with any product supplier as to any other possible allergens. I checked with Bob’s and I was informed by them that their products were produced in a facility that may also handle nuts and or peanuts . FYI always check for further allergens when doing Gluten free if you have other allergy sensitivity especially if their are no other allergen warnings and or disclaimers. Ging to try your recipe with other brands of products and will advise Be safe
I really like and appreciate your blog.Much thanks again. Fantastic.
I don’t understand why your recipe shows that 24 oz is 4.25 cups while 20 oz is 4.5 cups. Am I missing something? This doesn’t make sense that 24 oz would equal less cups than 20 oz. Just trying to get the measurements right.
I had the same question when I started using this recipe but if you check the actual weight of the different flours it comes out to that. One is lighter than the other.
Hi u mention a gluten replacer as the last ingredient and the vitacost link does not work. Can u help
With this? I looked online and didn’t find what you memtioned.
Stephanie M Pizano
What is the name of the gluten replacer that you are using? I tried clicking on the link, but it gives me an error message.
Hi, do you have recipes that we can go by using this mix of your flour please
I use this recipe all the time and find it far preferable to, and more economical than, any pre-mix I’ve tried.. Thank you!
I always wonder about the quantity of Tapioca Flour to use though. You stipulate 20 oz (i.e. less) than for the other flours but also 4.5 cups (i.e. more than) the other flours. I’ve been guessing it should actually be the same quantity as the other flours because that’s what I remember Bob’s Red Mill tapioca flour used to be but I’d be grateful if you could confirm!
Hi! This is a great flour blend!
I really like Schar bread. They use: Corn starch, Rice flour, Sorghum flour, Rice starch, Dextrose, Psyllium seed husk (vegetable fiber), Pea protein, Modified cellulose, Salt in their Mix It Universal flour blend. I have been trying to find a recipe for a GF flour blend using Psyllium and pea protein, and I cannot seem to locate a thing. Any ideas please???
very nice article, i appreciated that you have describe these in briefed.
Adams Apple Chicago
quite frankly nice
This is the BEST gluten-free flour recipe! I have made this for years. I grt all the flours at Vitacost. It’s time for baking, fall is here! Have made cookies, pumpkbread, banana bread, pancakes, waffles, etc… totally recommend it; my kitchen is GF. Thank you so much for your wonderful recipe! God bless you and your works!
Aria D Gaia
I’m so glad I found your site! I have an extreme Latex allergy that has expanded into a rather extensive food allergy list over my lifetime. I can no longer eat any grains except rice, corn, & oats. Your recipe for Gluten-Free flour gives me hope that I can still bake & enjoy breads, cakes, & cookies~ THANK YOU SO MUCH!!! :D
Can I use this to make bread?
I would like a recipe for soft bread that does NOT contain white rice flour nor xanthan gum. Do you or anyone you know have one? Also please aware that organically grown rice does not mean it is non GMO. Lotus brand and wild rice are the two on the market which have not been altered. I now grind my own rice flour due to the GMO alterations.
If I leave out the sweet rice flour, would the 1:1 ratio still work and would I have to adjust the other flours as well?
I just came to know a few day back that I am allergic to glutenous food. This recipe has come across as a life saver! Thanks! And I am you knew subscriber. Good luck.
A superbly written article, if only all bloggers offered the same content as you, the internet would be a far better place
I’m STILL looking for a GF flour mix that does not contain potatoes, corn, oats nor xanthan gum. Xanthan gum comes from corn.
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Hi, is there a substitute for brown rice? I usually use the Robin Hood GF flour. In general I don’t like the taste or texture of it, but it doesn’t make me sick! Many alternative flours do. Thank you.
If brown rice is in a flour mix is it detected? As for a substitute for brown rice, sorghum flour is closest but flavor, to me, is a little strange.
% protein % fiber
Brown rice 7.5 5.0
Sorghum 11.8 8.8
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