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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:
Lyn says
Hi LeighAnn, I have used this recipe for cookies and cakes as well as Pizza dough and all have worked out great so far. but now i am wondering if I might have a problem with corn and wondered what to use in place of cornstarch?
Leigh Anne says
I believe arrowroot powder can be substituted for cornstarch
Camila says
Hello, Im from Argentina and I translate in the dictionary what means oat and it is “avena” that is a cereal that celiac cant eat, is there any translation? thanks in advance
Jaime says
What a great flour mix! Just one question – how long would this hold up in the fridge? I don’t use flour daily but I’d like to keep it handy for when I do. Thanks and great blog!
Leigh Anne says
I have stored it in my cupboard for a few months with no problem.
Nikki says
I just wanted to say thank you so much for posting this recipe. I have tried several other gluten free flour mixes and they tasted very gross to me. I stumbled across this one by accidental and thought I would give it a try. I can honestly say this is the best one I have tried so far, even better the the store bought mixes . I have made the crust to a chocolate dessert, chocolate chips cookies, and an oatmeal cake all using this mix. It taste as close to flour as you can get. My family can’t even tell the difference when I have used this mix. So once again thank you for posting this so I could enjoy a few treats that tasted like they were supposed to.
Ellaney says
Was really looking forward to making these bisquits as they looked good. Is there any way to not use coconut and oat flours. I have a problem with both. Thank you.
Leigh Anne says
I have only made them with the mix the way it is – you could definitely try experimenting with different flours.