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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:
Nola Connors says
Hello Leigh Anne, I recently received your flour mix recipe from our culinary arts instructor and he says that your chocolate chip cookie recipe is better than the one made with regular flour!
I recently made gluten free bread with a small bag of your flour that he mixed up and gave me but I also used one half of Bob’s baking mix garbanzo beans in it.
Also I have read a lot about rice in general containing arsenic so I try not to use it or, if I do, I use very little. The sorgrum flour worked well too. Thank you again, Nola
Leigh Anne says
Nola, Those cookies are the best! Glad your instructor liked them – hope you enjoy the flour mix too.
Melody says
I saw your recipe for the flour mix recipe. But I can’t have cornstarch or potato starch. Can I omit that or sub it for something else?
Leigh Anne says
Melody, I have only made the recipe as is but you could try substituting in more of the other flours and see how it works.
Lajuana says
Hello. I like your non wheat/ non gluten flour. I was wondering can I use brown rice flour instead of white rice and garbanzo bean flour instead of tapioca flour. Garbanzo flour make non gluten breads soft though is pungent intaste. Too me tapioca is very starchy and white rice had high carbs, I am a type 1 diabetic and i can not eliminate carbs but I do not want my blood level spiked. Plus I have these ingredients. Thank you.
Leigh Anne says
Lajuana, I have only made the recipe as it is written. Feel free to experiment with substitutions but I can’t guarantee the success of it.
Margie says
I have made your blend a few times. I had success with chocolate cake and blueberry muffins. My family loved them both, the GF and those who are not GF. I just substituted the mix for the all purpose flour in the two recipes.
I also tried it for pancakes and it wasn’t my favorite.
The next time I use it I plan to add an extra egg to the recipe. Great flavor but a bit more dense than all purpose flour. It is worth using.
Martha says
I’m a diabetic and count carbs.How many are there in this flour? Thank you:)