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:
Karmen says
Leigh Anne,
Have you tried this flour mix with anything else? Like pie or bread? I really want to find a good pie crust GF for my step father.
Leigh Anne says
Not yet. My gluten free girl has gone back to college but I may just have to try a few things anyway. I think it would work great in a pie crust.
Kelley says
Kelleylease!! And do share your results. 🙂
Kelley says
Sorry, that should have said “Yes, please!”
Meg says
*looks
Meg says
Your recipie pooks yummy but are you aware that oats are not gluten free? it contains a different protien to wheat, bailey and rye, one that is not easy to detect. In Australia supplers cant advertise any product containing oats as gluten free although I have noticed this not to be the case in other countries. If your child has a mild allergy to gluten it may fine. If they are celiac, oats will cause problems. You may like to check out the following article http://www.coeliac.org.au/coeliac-disease/faq.html
Leigh Anne says
My friend whose daughter is severely celiac gave me this recipe and she is able to eat it fine. Bob’s Red Mill has gluten free oat flour here in the US and that is what I used.
Thanks for the link to the article.
http://www.bobsredmill.com/gluten-free-oat-flour.html
Abigail says
Thanks for the link to the gluten-free oat flour! I haven’t seen it in stores here (Orem), so I was just pondering how to turn my BRM GF oats into flour.
We went gluten free last year after my 3 yr old (well 2 at the time) was discovered to likely have Celiac Disease. Cross contamination was a big problem, so we all went gluten free. I’ve avoided baking without a mix since then. And those mixes are expensive! Tomorrow is my birthday and I’m going to try a cake from scratch for the first time!
Leigh Anne says
If you have a good quality blender – like a BlendTec or a Vitamix put your oats in there and make your own oat flour. Let me know how the cake turns out.
cheryl says
Hi Abigail,
I’m in Provo and suspect my 3-yr is celiac. Where did you take your daughter to get tested?
Leigh Anne says
Cheryl, We live in Portland, Oregon (my daughter lives in Provo) and we had her testing done with a naturopath here in Portland.
Ashley says
I have a magic bullet and use that to make my oat flour. Bob’s Red Mill GF oats.
Cassandra says
Oats themselves, do not contain gluten. However, many oats are contaminated with gluten during processing. You can get oats and oat flour that are GF, just be sure to read the label to make sure that they are not processed in a factory which is also processing wheat or other items containing gluten.
Leigh Anne says
You are so right Cassandra. Cross contamination can be a real problem. Thanks for the tip.
Flora says
There is so much confusion about this in the USA because they are allowed to label oats gluten-free; claiming that oats are gluten-free, it’s just a “contamination” issue. But of course, as you know, other countries do not take the same stand on oats. I
know many people with Celiac say they can eat them and many people (including my husband can’t).
Whitney says
My 2 year old has severe Celiac and we live in Germany. We are advised to not give oats and they cannot claim in products to be gluten free because you cannot be sure. One person with Celiac will react to them differently than another. I think that is the controversy with oats. I would rather be safe than sorry, but of course each person has to decide for themselves!
Jennifer says
There are oats that are gluten free. You just have to look for them. I get mine from a place called http://www.mom‘splaceglutenfree.com. They are guaranteed gluten free. I have a gluten intolerance and regular oats do cause me problems, but using the GF oats from Mom’s Place, I have not had any problems at all.
Ellie says
My 4 yr old grandaughter was just diagnosed with Celiac. If you are very severe no oats can be eaten. Yes, oats themselves are gluten-free but it’s the contamination in the fields that creates the problem because the farmers rotate the crops each year and some wheat/oats/barley could sneak in. The only true way would be to only grow oats (with no other grains next to it) for at least 3 yrs on the same field. Just like certified organic farming. For those of you who are just cutting out gluten on your own, a little contamination won’t hurt you. For Celiac people it can just be a matter of 2 days to make a difference in the villi. Thanks for all the info on here. I will certainly be checking it all out.
Ruthie says
Thanks so much for linking this recipe up at my Show & Tell party today! You’re awesome. xoxo~ Ruthie
Ashley W. says
Hi! So I just came across this post on pinterest, and it looks great. I’m a huge baker, so I’m always looking for good flour mixes. I’m just wondering, with the coconut flour in the mix do you notice a slight taste of coconut to your baked goods? Just curious. Thanks
Leigh Anne says
Ashley, I am not a huge fan of coconut and I didn’t notice a coconut flavor at all. I do when I use coconut milk but not with the coconut flour
Ashley W. says
Awesome thanks. I HATE coconut, so I’m always leery of trying anything with coconut flour. I’ll have to give this a try. Thanks! Oh, and I love all your boards on pinterest!! So cute.