This Gluten-Free Flour Blend is my go-to, because it’s the easiest one to swap in for all-purpose flour for most recipes. It’s also simple because it only has four ingredients. Some of my favorite store-bought blends have WAY more ingredients than that, and some of my favorite item-specific-baking-recipes call for a bunch of flours too.
When I’m just trying to whip together a blend that works because I need it now, I don’t want 17 ingredients. I also don’t want to spend $187 trying to make 4 cups of flour. I just want a go-to blend that works. Sometimes I just need to coat a chicken breast or make a dozen chocolate chip cookies over here.
This gluten-free flour blend also works with a few substitutions – so you can make it your own. These are ingredients I usually have on hand, and if you’re gluten-free, you probably do too. (If you’re newly gluten-free, go ahead and buy them. You need these four.)
Tips for Gluten-Free Flour Blending Success:
- DO NOT use nut meal. Make sure you have nut flour, which is a finer grind. Nut meal is much gritter and will make for unpleasant results. Or, use a whole grain flour.
- You can use coconut flour, almond flour, hazelnut flour, pistachio flour or walnut flour in the recipe – we’ve tested them all. Pecans and macadamia nuts have a higher fat content and won’t hold together as well, and peanut flour is a mess.
- Potato starch and potato flour ARE NOT the same thing.
- Tapioca starch and tapioca flour ARE the same thing. (Dude. I know. Who decides this?)
- I think the Mochiko Rice Flour from Koda Farms is so much better than anything else on the market, I’m willing to tell you that’s the one I use. Always.
- Make sure your ingredients are fresh. This includes your flours for blending and baking powder or soda, binders, etc.
- Use a baking binder when you need to. You probably won’t need a binder with this blend for pancakes, waffles, or basic cookies, but you will for pretty much everything else. Check out my recipe for Grain + Gum-Free Baking Binder (it’s way easier to use) & Guide for GF Baking Binders for a measurement guide.
- Mix your flour for several minutes. Then keep it dry and keep it sealed.
Ready? Cool. Let’s make a gluten-free flour blend. Then you can make your favorite recipes, or try a few of mine.
Easy All-Purpose Gluten-Free Flour Blend
Equipment
- food processor
Ingredients
- 1 cup whole grain or nut flour flour, NOT MEAL
- 1/2 cup rice flour sweet rice flour is best
- 1/2 cup tapioca flour or tapioca starch
- 1/4 cup potato starch NOT THE SAME as potato flour
Instructions
- Add all flours together in a food processor with a blade attachment.
- Blend the flour for 8-10 minutes, and store in an airtight container for later use.
Video
Notes
Ready to get baking? Get my best gluten-free baking tips here!
