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The Best Gluten-Free Flour Blend

February 13, 2013 by Cara

Creating your very own all-purpose flour blend makes baking an easier and less expensive task in your gluten-free kitchen. I started creating my own blend almost a year ago and have been more pleased with my baking outcomes than a pre-bought blend. It took some time for me to realize which flours I enjoyed the taste of more than others (I personally found that I do not like garbanzo bean flour) and which ones gives the type of texture I liked. The whole point is to play around in the kitchen. Experiment! See what you like.

Fork and Beans Gluten-Free Flour BlendWhat I have found the works well is a 2:1 ratio of a blend between 2 medium flours and 2 different starches.  I really like how sorghum flour gives a nice texture to my baked goods and brown rice, I find, is a flavor that I personally enjoy. I also like adding a splash (think 1/4 c. total) of teff flour into the mix to give just a slight bit denser, beautiful whole-wheat look. For a more comprehensive guide to gluten-free flours and which are heavy, medium, and light flours, check out my Gluten Free Guide.  

Cara’s Gluten-Free Flour Blend

Makes 6 cups

INGREDIENTS

  • 3 c. brown rice flour (I use Authentic Foods’ Superfine Brown Rice flour).
  • 3 c. Sorghum flour (Authentic Foods).
  • 1 1/2 c. potato starch
  • 1 1/2 c. arrowroot powder

DIRECTIONS

  1. Spoon out flours into a measuring cup and level off with a knife.
  2. Place into a gallon-size ziploc baggie. Seal tightly and shake well.
  3. Pour into a container that seals nicely.

 

Happy Blending!

 

namastasty

YOU ALSO MIGHT LIKE:

  • Guide to Gluten-Free FloursGuide to Gluten-Free Flours
  • Your Guide to Allergen-Friendly Baking: Egg SubstitutesYour Guide to Allergen-Friendly Baking: Egg Substitutes
  • Your Guide to Allergen-Friendly Baking: Dairy SubstitutionsYour Guide to Allergen-Friendly Baking: Dairy Substitutions
  • Is Xanthan Gum Actually Bad for You?Is Xanthan Gum Actually Bad for You?

Filed Under: Gluten-Free, Nut Free, Vegan Tagged With: baking, flour, Food, gluten free, how to, recipes

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « Chinese Tempeh Salad
Next Post: Gluten-Free mini Valentine’s Donuts »

Reader Interactions

Comments

  1. Sir Miami

    September 20, 2017 at 4:53 pm

    Okay, so 3 cup Rice flour and 3 cup Sorghum.
    i believe theres no binding agent (gluten) in Sorghum, that’s why the Starch is added (potato & arrowroot) with 3 cups total.

    Now that Tapioca/Cassava is widely available, can we replace the starches with 3 cups of that?
    =
    3c. Rice Flour
    6c. Cassava Flour ?
    Or how would the ratio be?
    Thx

  2. Bridget

    March 5, 2017 at 9:14 am

    Hi Cara,
    Can I use this blend as a 1:1swap for regular all purpose flour? Your thoughts?

  3. Amy

    November 11, 2016 at 4:30 pm

    Hi Cara! I absolutely LOVE your all purpose mix! Instead of potato starch and arrowroot, I subbed in Tapioca. It’s worked like a dream so far. I’m curious though, would I be able to use this all purpose mix as a base for a regular pie crust? A lot of crusts out there have a nut flour and my son is very allergic to nuts. Thanks in advance!

  4. Jill

    September 12, 2016 at 6:44 pm

    Hi,

    I’m just wondering what sub you would recommend for the rice flour? I am more allergic to rice than gluten! Thanks

    • Cara

      September 13, 2016 at 8:20 am

      Read my post guide of gluten free flours (sorry, won’t allow me to post link here for the time being but you can easily search for it in the bar). It will be a great guide for you. Now, because you are going to have to use a different flour, the consistency/taste will come out slightly different. That is the thing with gf baking. But I suggest any of the medium flours listed in that post. Especially chickpea flour would work nicely. Good luck!

  5. Hannah

    August 17, 2015 at 11:16 am

    Thank you very much for the all purpose flour recipe. I look forward to using it in your recipes, but so far I used it in this recipe (minus the oil, upped the applesauce), and it worked beautifully. http://www.theppk.com/2013/07/zucchini-banana-bread/

    • Cara

      August 18, 2015 at 8:33 am

      Awesome to hear, Hannah! It really is a versatile flour mix. If you are going to be making cakes/cupcakes I suggest replacing the sorghum flour with white rice flour. It will give you a lighter, fluffier bite 🙂

  6. Littleone

    August 11, 2015 at 11:32 am

    Is this gluten-free blend a substitute for Bisquick and good for making super-light biscuits?

  7. Linda

    June 9, 2015 at 7:45 am

    Hi Cara,

    Love your site and recipes thank you. Do you have any organic sources for your flours? Cassava and others? Thanks!

    • Cara

      June 12, 2015 at 8:14 am

      Thank you Linda! Unfortunately I do not. For the gluten free flour blend, I use Authentic Foods brand and for the Cassava I use Otto’s Naturals.

  8. Stéphanie

    September 19, 2014 at 1:49 am

    I will love to try your blend. But here in France, we can ´t find sorghum flour. What can I use as a substitute ? Thank you a lot for sharing all your delicious recipes 😉

  9. Chloe

    August 30, 2014 at 8:40 am

    Hi can I make the blend with out arrow root powder as I can’t find any in the uk?

    • Cara

      September 8, 2014 at 9:16 am

      You sure can, Chloe! Either use all potato starch or sub tapioca starch/corn starch.

      • Tiana

        November 10, 2015 at 12:27 am

        Hi Cara, I am sensitive to potatoes (nightshades), which makes it extremely challenging to find an all purpose GF blend. Do you think this blend would work well if I omitted the potato and replaced with tapioca starch?

        • Mary

          August 16, 2016 at 9:52 am

          Did you ever get a reply to this? I am also allergic to potatoes.

          • Cara

            August 16, 2016 at 10:22 am

            You can use all arrowroot or tapioca. I’d go with the tapioca but both would work.

  10. Shathy Aktar

    August 16, 2014 at 7:54 am

    Wow! This is a very useful page and I really enjoyed reading article and all users’ comments. Buy Gluten free flour and Wheat free flour at our online store at reasonable prices. Thank you for sharing valuable information.

  11. Evy

    June 27, 2014 at 1:59 am

    The use of the flavor in the gluten free flour blend make it more tasty and even more easier when sorghum flour gives a nice texture to my baked goods and brown rice.

  12. Mr. James Megan

    January 26, 2014 at 8:54 pm

    Thanks for sharing recipe of pita bread nice bread.

  13. Jane

    October 29, 2013 at 4:56 pm

    If I don’t have teff, what is a good sub?

    • Cara

      October 29, 2013 at 4:57 pm

      You know, I haven’t been using teff once I ran out and it is just fine. You could use buckwheat if you like or simply omit it altogether.

  14. Lou

    October 14, 2013 at 12:39 pm

    hey love.. i couldnt get arrowroot in uk in bulk so i thought id change to tapioca? ive got my brown rice flour on order 😀 yay! and i found red teff flour in a asian cash and carry (along with sorgum, millet, potato starch, xantham, coconut flour and loads of other crazy ones id never heard of)
    so i went gf for about 4 days and my skin miraculously cleared up, i then tried a spelt loaf and had the smallest bit of pitta in the world literally the size of say a wine glass bottom and in half an hour i bloated up preggers style and my eczema cam back with a vengence.
    its taking longer to get rid of my eczema this time 🙁 but im hopeful it will do.
    Ive recently discovered via google and a couple of mates who are Gluten sensivie and celiac that ive had symptoms of celaic all my life. im devestated noone has picked up on it before and im getting tested next week.. eczema, Gerd, abscesses, constpitaion, stomach upsets, allergies to other foods, apple shaped, inability to lose weight, fatigue.. it goes on and on..
    anywasy I am soo soo soo happy ive worked out what it is! but im also very upset to learn that i have to eat gluten in order to get the correct test result.. i dreading it, i dont want to feel ill again 🙁 sorry for the rant
    also my little 2 year old is off wheat (we are already vegan)ad her notoriosuly awfully smelly bum has got much better. its insane to think all these things were related isnt it.. sorry to go on and big loves cara 🙂 were adjusting over here from lou, matt accalia and fox @cakeinmyface 🙂

  15. tison

    May 31, 2013 at 7:40 pm

    how do you sub this flour blend for AP flour? I use weights when cooking/baking. Thank you

  16. mmmarzipan

    April 15, 2013 at 12:30 pm

    Ahhh! The post I have been wondering about! Must get onto this. Other than using coconut flour, I’ve had little success in the gf baking department. Thank you!

  17. Mollie Walker Freeman

    March 10, 2013 at 2:50 pm

    Your baked goods look so beautiful & delicious! Your flour blend is very similar to mine. I also use different blends for different purposes (pancakes/rolls/pie crust, etc.)Thanks for making a lovely blog I can send people to for GF recipes. Because I generally try to steer folks in the direction of eating more vegetables & such, I don’t really post recipes for sweet treats (being a health coach), so it’s very nice to know you’re here, for inspiration for the occasional indulgence.

  18. Danielle

    March 3, 2013 at 5:26 am

    I only have white rice flour…do you think that would make a difference in recipes?

    • Cara

      March 4, 2013 at 2:23 pm

      It will change the taste/texture of the flour blend but you are more than welcome to make any alterations! That is the tricky part of gluten-free baking: you just never get the same results when you make changes in the ingredients. But I say give it a try and let me know how it works out 🙂

  19. Anna {Herbivore Triathlete}

    February 14, 2013 at 5:31 pm

    Those pita breads look fabulous! I am a sucker for pita bread.

    • Cara

      February 15, 2013 at 9:01 am

      I’m a sucker for ALL breads! You and I are one alike…

  20. Kristy

    February 14, 2013 at 8:54 am

    You know what? I already have a big bin of “Cara’s GF Flour Blend” (minus the Teff) in my pantry! It’s my second batch and so far, it’s worked wonders! Can’t wait for the pita bread recipe!

    • Cara

      February 15, 2013 at 8:58 am

      Oh yay!! I am soooo stinking happy to hear that, Kristy. Looking forward to seeing you soon… xo

  21. Lisa is Raw on $10 a Day (or Less!)

    February 14, 2013 at 4:02 am

    How perfect! I’ve been wheat free (so I guess gluten free) for the last several months and feel great. But I haven’t found a really good flour blend. This might just fit the bill!

    • Cara

      February 15, 2013 at 8:59 am

      It definitely takes a while to find a good blend. Sending you lots of baking luck with this mix.

  22. Brooke (Crackers on the Couch)

    February 13, 2013 at 4:58 pm

    Look at you creating your own blend! *wiping tear* So proud. *sniff* I have a little bit of a crush on teff flour due to my unhealthy obsession with Ethiopian cuisine. Can’t wait to see those pitas!

    • Cara

      February 15, 2013 at 9:01 am

      I have never had Ethipoian food, can you believe it??? Maybe next time you visit you can take me to a good place 🙂

      • Brooke (Crackers on the Couch)

        February 15, 2013 at 11:34 pm

        There is an excellent place near Disneyland in Anaheim we used to go to occasionally. Loved that place. Can’t remember the name, though!

  23. angela @ Canned Time

    February 13, 2013 at 2:07 pm

    So cool Cara! Do you have a good source for your different grains, flours to mix? I’ve wanted to do a homegrind with some teft or spelt but I’m not sure where the most economical source is to the base grains.

    Great post and we all look forward to seeing more of what you make with this perfect blend ♥

    • Cara

      February 15, 2013 at 9:00 am

      By homegrind, do you mean that you want to grind them yourself? Hmmm, I’m not very knowledgable in terms of that because I buy mine already ground up. Let me know what you find out though because now you have peaked my interest!

  24. Meg @ Beard and Bonnet

    February 13, 2013 at 10:12 am

    I am so excited to try your flour blend! Those pita breads look amazing.:)

    • Cara

      February 15, 2013 at 9:02 am

      Trying a second batch this morning as I write… Fingers crossed!

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  62. Blueberry Coffee Cake | Fork and Beans says:
    March 20, 2013 at 5:00 am

    […] 2 c. Cara’s gluten-free flour blend […]

  63. What I Ate Wednesday #64 | Farmers Market Vegan says:
    March 20, 2013 at 4:52 am

    […] for the pita bread, I utilized the gluten-free flour blend from Bob’s Red Mill instead of Cara’s homemade blend, replaced the sugar with maple syrup, substituted 1 tbsp flaxseed meal for the xanthan gum, and […]

  64. Homemade Gluten-Free PopTarts | Fork and Beans says:
    March 11, 2013 at 8:17 am

    […] 1 1/2 c. Cara’s gluten-free flour blend […]

  65. Mini Chocolate Bundt Cakes | Fork and Beans says:
    February 28, 2013 at 5:01 am

    […] 1 1/2 c. Cara’s gluten-free flour blend […]

  66. Gluten-Free Pita Bread | Fork and Beans says:
    February 18, 2013 at 8:30 am

    […] 1 1/2 c. Cara’s gluten-free flour blend […]

  67. Gluten-Free mini Valentine’s Donuts | Fork and Beans says:
    February 14, 2013 at 5:01 am

    […] 1 1/2 c. gluten-free flour blend […]

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Welcome, I’m Cara! At Fork and Beans you will find creativity at every corner. From snack ideas, to holiday fun–even crafts and activities to do with your kids. If you are a parent (or just love fun food), you’ve come to the right spot! Come check out the latest idea I’ve made for my family and stay awhile, won’t you?

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