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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:
Brittany says
Do you have any suggestions for someone allergic to coconut? Can you replace it with another flour?
Leigh Anne says
I have not tried it but I would just increase the amounts of the other flours equally and see how that works.
Alyssa says
Almond flour might be a good substitute. Coconut flour is heavy and drying, but so is almond flour.
Heather says
My M-I-L has celiac’s disease and I have found another recipe (long ago) that you can also use cup for cup in a regular recipe. I was wondering about some of the different flours that you are using in this one. Does the coconut flour lend much of it’s flavour to a recipe? How easy is it for you to find/purchase it? My M-I-L doesn’t eat oats either, as far as she knows they contain some gluten. I do, however, remember a dietician friend of mine saying that usually this is b/c oats are normally grown near wheat crop. Have you ever had anyone who was especially sensitive (I have found that gluten allergies like any other allergy have a variety of reactions/symptoms) to gluten having any adverse effects from recipes made from this flour?
Leigh Anne says
Heather, I am not a huge fan of coconut so was worried the coconut flavor would be strong but it isn’t at all. The friend who gave me the recipe has a daughter with Celiac Disease and is pretty severe and as long as she uses GF oats she is fine – and uses this mixture all the time. I have been able to find all the flours at my grocery store or Whole Foods.
Lazy Budget Chef says
You are a life saver! Gluten free flour is so expensive! At least with your mix I can make it more affordably if I grind the ingredients to make flour in my blender first.
Jennifer says
It looks like you have had a lot of comments about the oat flour. The latest research is showing that most people with celiac can eat certified GF oats but there are still some people that react to even those. So it just depends on the person. My husband has celiac and he tried oats last year and had a terrible reaction. The reaction was different than when he consumes gluten. He didn’t have G.I. issue but had severe joint pain for several days.
Leigh Anne says
thanks Jennifer – there certainly has been a lot of discussion about this. I guess the best advice is to do what you know is best for you and what your system can handle! Thanks for your input.
Caneel says
You’re right – even certified GF oats can affect some people with celiac negatively. I’ve read that at least 10% of celiacs aren’t able to handle the protein in oats. My husband has celiac and can handle certified GF oats just fine, but his father who is also celiac can’t. My daughters and I are gluten sensitive and can also eat them as long as they are certified GF.
Melanie says
This is a great recipe as a treat. All these ingredients except the coconut flour are pretty darn hi GI so will spike blood sugar. Just a tip, using this mix is more for treats than for all purpose use in everything, particularly if weight watching or have blood sugar issues.