This post may contain affiliate links. Please see disclosure policy here.
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:
Mariaan de Klerk says
At last a gluten-free mix that doesn’t have potato starch in it! (I’m allergic to gluten and potato) I’ve made a chocolate cake with this mix today and it’s delicious!
Leigh Anne says
So glad you love the mix!
Win Darnell. says
Have only just seen your column. Please, is this a self raising or plain flour. Silly question but new to this style of cooking. If plain, what to do to make it S.R.
Leigh Anne says
This is not a self rising flour but an all purpose flour. I’m not sure what you would need to do to make it self rising Sorry
James says
Hello! I made this recipe for my sister who’s gluten intolerant, and I substituted the corn starch for potato starch since I was running low on corn starch. I doubled the recipe and put it in a large container.
I have already used this recipe to make homemade gluten free brownies using this recipe: http://www.kingarthurflour.com/recipes/gluten-free-brownies-recipe
They came out absolutely delicious. 🙂 This flour substitute seems to work very well for baked goods. I will try it again using different recipes in the future. Thank you. 🙂
Carolyn L says
Your recipe calls for coconut flour. I know that coconut flour usually needs more liquid. How does that affect different recipes?
Leigh Anne says
I have used this mixture successfully with many recipes, most of them are on the blog – check out the gluten free section of the recipe index.
Amy P says
Can you substitute another gf flour for the oat flour? I’m gluten free and also can’t tolerate oats, even if they’re not contaminated with wheat flour. Just can’t digest them well. Otherwise, this looks great & id love to try it!
Leigh Anne says
Yes, you may. You can add more of each of the other flours to make up the oat flour if you wish.