Gluten Free Flour Guide from Gluten Free Mama

I am often asked to give out the recipes to my Gluten Free Mama flour blends. I do not give out the recipe for several reasons, one of which is to save you the hassle of buying several flours and mixing them yourself. Another is because I use the finest ingredients that allow the product to be certified and guaranteed gluten free, grit free, and offer the best possible texture for your baking. If you are still interested in mixing your own flours the information below may help you. My recipes should work with any of your favorite blends.

When mixing your own flours…
• Use at least 3-4 gluten free flours, the more the better
• Use flours that compliment each other
• Mix for at least 10 minutes
• Store in airtight containers in a cool dry
place or in refrigerator or freezer


• Don’t use only one flour when baking gluten free, unless you want your baked goods to turn out like a brick or bland and flavorless.
• Don’t use only starch type flours. Examples: Potato Starch, Tapioca, Arrowroot
• Don’t use too much of the strong tasting flours in your mix. They shouldn’t exceed 20%. In my opinion, taste and texture are just as important as nutrition and price.

White Rice Flour: White Rice Flour is an essential flour in gluten free baking. It is always good to have this flour on standby as many recipes include it and it has other uses as well. It is used in many gluten free recipes and works well in combination with a couple different flours, most commonly, Tapioca Starch Flour and Potato Starch. White Rice Flour is durable and will last a long time. Feel free to buy in large quantities. Store in cool dry place or in refrigerator. White Rice Flour is also good for rolling out cookies and coating pans for baking.

Brown Rice Flour:
Brown Rice Flour is also essential to gluten free baking. Brown Rice Flour still contains the bran which makes the flour have a higher protein value. Use Brown Rice Flour when you want to have a more wheat flour type flavor and color in baked goods or a richer taste. This flour can be bought in large quantities, however, its shelf life isn’t as long as White Rice Flour. If you don’t plan on using it regularly, buy in smaller quantities and store in an airtight container in refrigerator or freezer. If using this in a mix I recommend about 25%. Using more than that makes the finished product too dense.

Sweet Rice Flour: Sweet Rice Flour is essential in my kitchen. I was first introduced to it by one of Bette Hagman’s cookbooks. She often would add 1-2 Tbsp. to her breads to act as a binder. Sweet Rice Flour does act as a gluten and helps to bind other flours. It can be used as thickener in gravies and sauces. Sweet Rice Flour adds flavor to baked goods especially breads and scones. Substitute a couple of Tbsp. of this flour in your bread, scone and cookie recipes. This flour is best used in small quantities. If you use too much you may find that your finished product is more gummy in texture. Sweet Rice Flour is harder to find. It is a staple in Asian Markets and is sometimes listed under the name Mochiko. This flour is also very affordable.

Potato Starch Flour:
Not to be confused as Potato Flour. This flour acts as a great thickener in gravies and soups. It is often combined with Rice Flour, Tapioca Flour, and Bean Flours in baking. You can use up to 20% of this flour in your recipe for good results. If you use a large percentage of this flour your finished baked good will be more dense in texture.

Potato Flour:
You can use potato buds , or instant mashed potatoes, for recipes calling for this flour. It is very different from Potato Starch Flour and is rarely used in gluten free baking. It works great for thickener in soups.

Tapioca Starch Flour:
This flour has a very light, silky texture and offers a sweet flavor to your baked goods. I have found that it works well combined with any gluten free flour. Tapioca Flour adds a chewy texture to baked goods. I really like using this in my blends. This flour can be bought in large quantities and stored in an airtight container in a cool place.

Sorghum Flour:
Sorghum Flour offers a sweet nutty flavor to baked goods. I love this flour used in cookie recipes. It is great in baking, however, it is best when combined with at least 1 Tbsp. or cornstarch or potato starch per cup of flour used. When using Sorghum, I have found that using extra honey or xanthan gum helps bind the flour better. Sorghum has a high nutrient value, too.

Teff Flour:
Teff flour is a highly nutritious flour. It is high in calcium, phosphorus, iron, copper, aluminum, barium, and thiamin. It is an excellent source of fiber and protein. Teff flour can be used in most gluten free recipes as well as used as a thickener for soups and stews. I have not experimented too much with this flour, but hope to in the near future.

: Don’t be fooled by the name. Buckwheat is gluten free. You can use Buckwheat just like regular wheat flour. I like it best mixing it using a 3-1 ratio with Mama’s Almond Blend.

Almond Meal Flour: Almond Meal Flour offers superior texture and flavor to gluten free baked goods. A little goes a long way with this flour. This flour works well when combined with other flours like Brown Rice, White Rice, Tapioca Starch and Potato Starch. It adds just a hint of nutty flavor to baked goods and protein too! It is a little on the expensive side, however, when used in small quantities it goes a long way. Mama’s Almond Blend Flour will make your gluten free baked goods have excellent texture and flavor.

Garbanzo Bean Flour:
Garbanzo bean flour is ground garbanzo bean. It is also sometimes referred to as chickpea flour. This is not my personal favorite, however, it is high in protein and fiber. Some people will use garbanzo bean as the main flour, like rice flour. I recommend that your recipes or blends contain 30% or less. If you like more bean flavor in your baked goods you could use more. Introduce slowly as it can cause gas.

Arrowroot Flour:
Arrowroot flour is derived from the arrowroot plant root. This flour is tasteless an often used to thicken clear sauces, much like cornstarch. Arrowroot flour is high in fiber.

Mesquite Flour:
Mesquite Flour is a relatively new gluten free flour. This flour has a nice sweet flavor and is low glycemic. This flour is derived from the mesquite bean. You can use this in combination with other gluten free flours for tasty baked goods. I have not personally experimented with this flour but hope to in the near future.

Montina™ (Indian Rice Grass)
: Montina™ Flour is the registered trademark name for Indian Rice Grass, grown in Montana. Montina ™ is high in fiber and protein. I recommend using it as 20% or less of your total flour blend. You can purchase the flour from

Xanthan Gum and Guar Gum
Please note that you do need to add xanthan gum or guar gum when using these flours.
Gluten Free Mama recommends:
Pancakes and Waffles: ¹/8-¼ tsp.
Cookies: ¾-1¼ tsp.
Muffins: 1-1¼ tsp.
Breads: 1½-2 tsp.

Article Courtesy: Rachel Carlyle, Gluten Free Mama

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One thought on “Gluten Free Flour Guide from Gluten Free Mama

  1. Hi Rachel,

    I just purchased your Mama's Almond Blend and am excited to give it a try. I own a bed and breakfast and would like to convert my own recipes to gluten free using your blend but just not sure about the amount of Xanthan Gum to use. You give a guide on the package. I primarily bake a cake recipe with fruit in it because they are moister and put it in mini loaf pans (5) to put out for quick bread or make a cake or brownies in an 8 X 8 pan for our evening desserts. From looking at your recipes on your website, I get a feeling that possibly about 3/4 t. would work for this quantity. Any help you can give woud be greatly appreciated. I have a honeymoon couple coming in at the end of March that are Gluten Free and I am seeing this more often.

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