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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:
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:
Angelique says
Is there a recipe without coconut flour? I am allergic, very allergic to coconut (and endless other things).
Let me know.
Thanks,
Angelique
Cydne says
EAK shared a recipe above without coconut. Another recipe I know uses 1 cup brown rice, 1 cup pearled barley, and 1 cup spelt and grinds them all together. You do need to add about 3TB extra GF flour in your recipe.
Sarah says
Spelt is NOT gluten free. It is another variation of wheat, and does contain gluten.
Leigh Anne says
You are right Sarah it is not. But my daughter is wheat intolerant not gluten intolerant so she can eat spelt.
EAK says
This looks good, I usually do a mix of 1 cup rice or brown rice flour, 1 cup sorghum flour, and 1 cup tapioca starch, that is my basic baking blend and it has worked well for me so far. I also love to use just almond flour or almond meal, it also is fantastic in just about any baking recipe I have tried so far. I just made some chocolate chip cookies from the detoxinista that were amazing and made of almond flour, vanilla, chocolate chips, and coconut oil or butter.
Leigh Anne says
Thanks for sharing!
Abigail says
Sorghum flour! THanks so much for mentioning it! Perhaps I will use that in place of the oat flour since I don’t know if/what oats do to my 3 yr old!
Marthea says
Be careful of legumes if your 3yo is very coeliac, my grandson canot have any gluten (definitely NO oats or spelt) and no legumes either
Jennifer says
EAK can you share the recipe for your chocolate chip cookies?
Leigh Anne says
Here you go.http://www.thirtyhandmadedays.com/2013/02/gluten-free-chocolate-chip-cookies/
Barbara says
Can you use this flour in the bread machine for a substitute
for wheat flour? thanks
Leigh Anne says
I have never tried it in a bread machine so I’m not sure – probably worth a try though.
Rusty says
I’ve used various gluten free flour mixes to make bread in my machine.
I generally use the small loaf white bread setting then when it finishes I straight away put it on to bake for another 15-20 minutes. Alternatively I make dough first on the dough setting, leave it to rise and when it has risen sufficiently I cook it on the ‘bake’ setting for about 40 minutes, sometimes topping up the time at the end as above. You can tell it is ready when the top has browned a little.
Otherwise the bread isn’t cooked enough, I think it must be because the mixture is quite heavy..
I wouldn’t just substitute gluten free flour in a normal bread recipe though. I use an egg to help give the bread some structure (the gluten normally gives it this) and more oil is needed or the bread can be crumbly. Also the mixture has to be quite wet.
Trial and error, be brave, the worst that can happen is that it will be inedible!
Leigh Anne says
Thanks for all the great info and tips!
Lisa says
When my bread does not turn out then they become croutons 🙂
Alyssa says
Save the mistakes for gluten free breadcrumbs for chicken and fish. They keep in the freezer.
Becky I. says
I would like to see a blend that works this well without the oat flour. I am gluten intolerant and can not do any oats products. Not even the new “gluten free” oats.
Leigh Anne says
Becky, Maybe you could just leave it out and replace it with a little bit more of each of the other flours? Might be worth a try.
Lynda L says
Hi, Becky, I too, cannot have any oats. I was wondering did you try the bread by using just a little more of the other flours? How did it turn out? I’d be curious to see if this made a big difference or not. Thanks. You asked my question. :o)
erin says
I use authentic foods (gold bags) bette’s gourmet featherlight rice flour blend – no graininess- and their bette’s gourmet four flour(bean) blend. Half -half. Works awesome, tastes great. Rarely need xanthum gum. If making cake use half rice, quarter bean, quarter corn starch.
sharin says
Pinned here: http://pinterest.com/pin/241013017530749468/!
Thank You!