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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:
Sharon says
I intend to use this as a base for making my own GF flour. My husband is wheat sensitive and I am diabetic, so we are a joy to cook for! I need something with fewer high glycemic carbohydrates than found in the usual gluten free flour blends. I am thinking that replacing some or all of the rice flour with almond flour might work.
Also, I saw a comment about xantham gum. I have found a couple of recipes that use Psyllium husk powder as the binder. If this all works out, I will let you know. Silence means either it didn’t go so well or I haven’t gotten around to it yet.
SUSAN PEAVOY says
While making a gluten free four blend I accidentally put in 1/4 cup of extra potato starch. Will this still be ok to use.
Leigh Anne says
should be fine
Maia says
Hi! i´m from Argentina, the mix looks fantastic, i.m gonna use it.
Hannah says
What if you have an oat allergy? Is there a flour you can sub out for the oat flour?
Leigh Anne says
You could try just adding more of the other flours to replace the oat flour
Shawna Cragun says
I would love to try this for my daughter whom we have discovered has an allergy to wheat, barley, Rye and peanuts. My one question is that would it be okay to make this mixture without the Oat flour? She did test positive for oats as well so I do not want to even chance Oat flour
Leigh Anne says
Shawna, You can substitute the oat flour for more of the other flours.