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This is the best gluten free flour I have ever used! Making your own flour mix is so easy and you will love the results.
Why You Will Love This Recipe
This gluten free flour mix can be used to replace flour in any recipe. And you won’t know you are eating gluten free. The taste and texture are so close to the original, none of my family members believed the cookies I made with it were gluten free.
Ingredients Needed
Most of these items can be found either in the bulk section or the baking section of your local grocery store.
- Coconut Flour
- Rice Flour
- Gluten Free Oat Flour
- Tapioca Flour, this is the same thing as tapioca starch
- Cornstarch
- Xanthan Gum
How to Make Gluten Free Flour
- Place all the ingredients together in a gallon size zippered plastic bag or an airtight container.
- Mix well.
- It is then ready to use when you are ready to bake some gluten free goodness!
You can replace your all purpose flour with gluten free flour cup for cup in baked goods. I have used it in cookies, cakes, muffins, brownies, biscuits, pancakes, scones, etc. It makes gluten free baking so easy.
Frequently Asked Questions
How Long Will Gluten Free Flour Last?
When stored in an air tight container, it will last for 3-5 months. It can also be frozen and it will last for up to a year.
Can I substitute or eliminate one of the flours if I am allergic?
If you can’t have one of the flours, just use equal amounts of the other ones to replace it. It may effect the taste a bit but should work fine.
Try these recipes using the gluten free flour mix:
Be sure and follow me over on YouTube for weekly cooking demos.
Gluten Free Flour Recipe
Ingredients
- 1 cup white rice flour
- 1 cup oat flour
- 1 cup coconut flour
- 1 cup tapioca flour/starch
- 1/4 cup cornstarch
- 3 1/2 tsp. xantham gum
Instructions
- Combine all ingredients together and make sure they are mixed well. Store in an airtight container and use as flour in any baking recipe.
Tips & Notes:
Nutrition Facts:
Cheryl S. says
How timely Leigh Anne! Although I am not gluten free I did just try coconut flour this week for pancakes and they were good!
Beth @ The First Year Blog says
Hi Leigh Anne! I have a gluten allergy so this definitely caught my eye! If you ever want to try out a new pre-made gluten free multi-purpose flour try Cooqi Gluten Free Flour! I love them, no grittiness or weird texture issues. You can find them @ http://www.cooqiglutenfree.com.
I am following you on pinterest, and I’ll definitely come back for more gluten free recipes!
Beth @ The First Year Blog
Erin @ Erin's 2 Cents says
I’m stopping over from Or So She Says. Thanks for sharing this recipe! I work at a school where a lot of the children are on gluten free diets, and this will make it a lot easier to come up with sweet treats for them. ~Erin
Melinda says
We are also a gluten free and lactose free family. Our flour recipe is almost identical to this, but without the Xantham gum.
RE: Xantham gum: Xanthan gum may be derived from a variety of sources such as corn, wheat, oats or soy. Wheat and some oat products are not GF. Watch for a label that clearly states that it is GF. As well, many people who are allergic to or sensitive to gluten are also sensitive to soy, due to bloating issues. Xanthan gum is an emulsifier. It helps ingredients blend more effectively and stay blended while waiting on a shelf. That being said, one can keep from needing that ingredient at all, by mixing small batches at a time with little left over.
More and more GI doctors are asking people to avoid Xantham gum because it is so difficult to digest, thus causing the stomach acid levels to increase. Xantham Gum is made by fermenting grain sugar with a bacteria, Xanthomonas campestris. It’s the same bacteria that creates black spots on broccoli and cauliflower. Yum.
Lauren says
I am not gluten intolerant, but I have friends and family that are or have celiac disease.
This question is for Melinda, Do you substitute the Xantham gum with anything? I really appreciate and tips on this. My friends and family look to me for all of their desserts, and would like to have a few recipies in my file.
Thank you
Leigh Anne says
I think Melinda meant that if you are going to use it fairly soon and not store it that the xantham gum is not necessary. I will try it without next time.
Mama Goose says
Xanthum gum is a thickner, so any other plant based gum would work. I got an amazing cookbook from the library recently, that had an excellent intro all about what the components of flour are and how to mimic them in gluten free cooking. Gluten itself is a gummy substance, and some bread recipes will have added gluten in addition to the flour. So when going gluten free, you simply need another gum to get that stretchy quality.
Leigh Anne says
Thanks for the info!
So much to learn.
Caneel says
Ground chia seed is the best replacement for xanthan gum that I’ve found. Depending on the amount of flour used, I usually add at least a teaspoon or two if it’s a good that will need it. I’ll have to try this flour combo sometime. 🙂
McMom says
What is the name of the cookbook? I’d love to read it!
Lisa says
I have a corn intollerance and found that xanthun gum was corn derived so I substitute guar gum.
cheryl says
What do you use instead of corn starch?
Leigh Anne says
I usually use Arrowroot Flour but here is a link to an article that gives quite a few alternatives.
http://voices.yahoo.com/the-best-substitutes-cornstarch-10531919.html
Allison says
You can try guar gum. It’s recommended for people who also have a corn allergy as even GF Xanthan gum can be a problem for people who can’t eat corn. It’s a 1 to 1 substitution and works fine.
Tracy says
I’ve heard guar gum works too. And, although I gave Leigh Anne the GF flour recipe, the credit really goes to my friend Elaine who I got it from :o)
Amy says
Where did you get your information on xanthan gum? I am wheat/yeast allergic and have been using xanthan gum in my baking. I am still researching information on the things I am allergic too, so any additional info you can provide would be very helpful. Thanks
Leigh Anne says
I just googled it! Good luck with your food journey
Valerie A. H. says
This mix looks like a life saver for so many people. No one in my family has a gluten free diet but I’m filing this away anyway. Thanks.
This is off the subject of using the flour mixture but I noticed that Shawni at 71 Toes has a gluten free recipe for granola. Looks great! Here’s the link for anyone interested…
http://www.71toes.com/2013/01/christys-home-made-granola-regular-or.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+71toesrss+%2871+toes+RSS%29