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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:
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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:
Aubrey Christensen says
I bake for a few friends that are gluten and dairy free. Have you ever used this flour mix with making bread? I do make my own flours so this would be great if I could use it for bread for them (and my family).
Leigh Anne says
Aubrey, I have tried it with rolls before and didn’t love it. It works great for things like cookies, cakes, brownies, etc.
Sam says
Is there a replacement flour for the oat flour?
Leigh Anne says
Just use more of the other flours to replace it.
Karan says
Is the xantham and cornstarch added to make it a “self-rising” flour? Or is it just a binder. Will you still need to add a leavening agent to recipes?
Leigh Anne says
Karan, It’s not meant to be a self rising flour
Julia Medialdea says
Hi Leigh Anne
I’m Julia from Barcelona, Spain.
I have a wheat and corn intolerance. Do you know if I can substitute the cornstarch for sth else?
It’s quite difficult form to find wheat and cornfree food.
Thanks!!!
I’m looking forward to try your recipe!
Leigh Anne says
Julia, Have you ever worked with arrowroot, it is a cornstarch substitute as is potato starch and tapioca
Chloe says
Hi there! Would you use this as breading for chicken? We’re new to the GF scene and trying to figure it all out! Thanks
Leigh Anne says
Chloe, You definitely could try using it for that.