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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Gluten Free Flour

Gluten Free Flour

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By: Leigh Anne WilkesPosted: 1/18/20Updated: 4/16/25

This post may contain affiliate links. Please see disclosure policy here.

Bowl of gluten free flour

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.

bowl of gluten free flour

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
gluten free flour mix

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!
Gluten Free Flour Mix

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.

Gluten Free Flour Mix

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:

  • Gluten Free Chocolate Chip Cookies
  • Gluten Free Peanut Butter Cookies
  • Best Gluten Free Brownies
  • Gluten Free Banana Bread
  • 25 Gluten Free Thanksgiving Recipes

Be sure and follow me over on You Tube for weekly cooking demos.

5 from 7 votes
bowl of gluten free flour

Gluten Free Flour Recipe

Recipe From: Leigh Anne Wilkes
My go to gluten free flour recipe.
serves: 16 (1/4 cup) servings
Prep:5 minutes minutes
Cook:0 minutes minutes
0 minutes minutes
Total:5 minutes minutes
Rate 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:

recipe makes 4 cups of gluten free flour mixture
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.
If you can’t have one of the types of flours, just replace the amount with equal amounts of the other flours.
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.

Nutrition Facts:

Calories: 70kcal (4%) Carbohydrates: 11g (4%) Protein: 2g (4%) Fat: 2g (3%) Saturated Fat: 1g (6%) Sodium: 17mg (1%) Potassium: 28mg (1%) Fiber: 3g (13%) Sugar: 1g (1%) Calcium: 4mg Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Bread
Cuisine:American
bowl of gluten free flour
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  1. Aubrey Christensen says

    Posted on 3/26 at 5:17 pm

    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).

    Reply
    • Leigh Anne says

      Posted on 3/27 at 8:18 am

      Aubrey, I have tried it with rolls before and didn’t love it. It works great for things like cookies, cakes, brownies, etc.

      Reply
  2. Sam says

    Posted on 8/24 at 8:13 pm

    Is there a replacement flour for the oat flour?

    Reply
    • Leigh Anne says

      Posted on 8/24 at 8:29 pm

      Just use more of the other flours to replace it.

      Reply
  3. Karan says

    Posted on 8/22 at 5:35 pm

    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?

    Reply
    • Leigh Anne says

      Posted on 8/22 at 6:36 pm

      Karan, It’s not meant to be a self rising flour

      Reply
  4. Julia Medialdea says

    Posted on 8/21 at 5:02 pm

    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!

    Reply
    • Leigh Anne says

      Posted on 8/22 at 9:42 am

      Julia, Have you ever worked with arrowroot, it is a cornstarch substitute as is potato starch and tapioca

      Reply
  5. Chloe says

    Posted on 7/31 at 3:45 pm

    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

    Reply
    • Leigh Anne says

      Posted on 7/31 at 6:56 pm

      Chloe, You definitely could try using it for that.

      Reply
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