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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:
Holly says
I am looking for a good gluten free flour recipe that does NOT have xanthan gum. I have a good friend who is allergic to xanthan gum, and have not been able to find a good recipe for flour for yeast bread and other baked goods that avoids it. Any suggestions? Thanks.
Leigh Anne says
Holly, I have struggled finding a good recipe for GF yeast bread also. I’m still looking!
Rebecca says
I know this is an old comment, but you can try using psyllium husk instead of xanthan or guar gum. It is becoming much more common, and you can likely find recipes using it with a quick Google search. The only downside is that there doesn’t yet seem to be a standard replacement ratio (some say one to one for xanthan, others don’t specify…).
Leigh Anne says
Thanks for the info!
Jil says
How about Guar gum for Xanthan? I know some people use Agar agar too but I have not. We can’t use corn, so I use the Guar gum since Xanthan contains corn.
ryan says
try using arrowroot for a xanthum gum substitute
Alicia says
Hi Leigh Anne! I love your posts!
Is this much cheaper than buying already made gluten free?
I have never bought it, that’s why I’m asking.
Thank you!
Denise` says
I went to Bob’s Red Mill and got all the flours in bulk. I did add a cupe of sorghum flour and used brown rice flour in place of white rice flour. I also sifted the whole mixture together a couple times. We made waffles and they were better than anything we’ve made with regular flour. We also tried your biscuit recipe and they were light and flaky! Thank you so much for this recipe!
Leigh Anne says
Thanks for letting me know – glad the recipe was a hit!
Terri says
Denise`, Would you please elaborate on the sorguhm flour, and your proportions please? Did you just add the sorguhm on top of the recipe? I see you replaced white rice with brown, I would assume equally. Thanks for your help!
Cat says
I made this all-purpose mix today and had good results! I made zucchini muffins and they came out much better than expected. I did omit the gum and subbed with ground flax mixed with hot water. Yum! Thanks!
Lori says
Will you please share the proportions and how you used the flax and water?
Sarah says
I just used this flour blend in coffee cake muffins this past weekend and it was great! I loved the extra level of flavoring the mix brought, like a nutty flavor (I think it was the coconut flour).
I would like to add for the curious: The coconut flour does not taste like coconut. Personally I am not a fun of and coconut flavoring but I enjoyed this mix. Also I couldn’t find oat flour before I wanted to make this so I just ground up so oats (quick oats) and it worked just fine.
I can’t wait to try this in bread
Leigh Anne says
Sarah, I am so glad you loved the mix too – it is a life saver at our house!! Good to know you can just grind up some oats!
Lori says
do you think grinding up steel cut oats would work as well as quick oats.
Leigh Anne says
I really don’t know. I have never tried it.
Diana Melnyk says
You cannot just substitute any oats in a gluten-free mix as a lot of them are coated in wheat flour. I didn’t realize this either till my celia son-in-law educated me. Also, for a smoother texture try brown rice flour over white. It isn’t as gritty.
Leigh Anne says
You can purchase gluten free oats. Bob’s Red Mill has them
Teresa says
Looking at Asian cooking, cooks often sift the rice flour saving the larger chunks for porridge and use the sifted for baking.
Sue Seward says
Hi Leigh Ann,
I’ve been gluten/wheat free for about 7 years now. Corn also bothers me as much as the wheat too so I’m having to eat it in moderation and at times eliminate it totally. I never use corn starch in anything. I use Arrowroot so wondering if that would work in this four mix? Also most oats are not gluten free so I buy Bob REd Mills Gluten Free oats and oat flour. Thanks again for all your awesome recipes! Going to try the Peanut Butter cookies using Almond Butter instead! My system doesn’t tolerate peanut butter either!
Leigh Anne says
Sue, I haven’t tried arrowroot but I think it should work. Let me know if you try it.