How to make Gluten-Free Flour Mix

It can be tough to go gluten-free, but it's worth it if you feel better without gluten in your diet. One of the things that can be a challenge is finding suitable substitutes for all the flour-based products you used to enjoy. This gluten-free flour mix is a great starting point. It's easy to make, and you can use it in many different recipes. Keep reading for the recipe!

Our tried and true mixture might be your answer - it's been tested a million times and always comes out great! I use it for all our gluten-free recipes that require all-purpose flour.

This gluten-free flour blend recipe tastes great and is super easy to assemble, costing significantly less than store-bought flour blends.

This gluten-free flour mix works ideally 1 for 1 in most regular all-purpose flour recipes. It only takes 5 simple ingredients to make it and an airtight container to store it in.

This is our go-to gluten-free flour blend for baking. Use it for making carrot cake, vegan buttermilk cornbread, pancakes, and banana bread! Happy Gluten-Free Baking!

🧾 Ingredients

• White rice flour
• Certified Gluten-Free Oat flour
• Potato starch (potato flour)
• Cassava flour
• Tapioca flour (tapioca starch)

🔪 Instructions

Simply, whisk flours together in a large mixing bowl and store in an air-tight container in a dry place. A mason jar works fine.

Alternatively, you can blend them shortly using a blender.

🍶 Substitutions and tips

Oat flour - if you have certified gluten-free rolled oats, which we usually keep in our pantry to make the easiest and most sustainable of all plant milks: oat milk; you can simply grind them in a blender and have the oat flour to use in the recipe, as shown in the pictures.

You can also substitute for brown rice flour.

Cassava flour - you can use sorghum flour instead.

🧐 How to use

Gluten-free flours can be tricky because they might react differently in some recipes since gluten is not present as it is in wheat-based flours.

This is why we often use this blend along with other binders like our 2-ingredient vegan buttermilk, flax eggs, chia eggs, and unsweetened applesauce.

A pinch of xanthan gum can be added for extra binding, depending on the recipe, though I don’t find it necessary.

This blend has worked perfectly for my vegan banana bread, cornbread dressing, vegan pancakes, vegan cornbread, vegan lava cakes, our gluten-free apple cake, carrot loaf cake, and the fall season's favorite sweet potato cake.

You can also use it to make a Sweet Potato Crunch with Apples for your Thanksgiving table.

We even use this gluten-free flour recipe in savory dishes like our vegan bechamel sauce.

This blend yields 2 ¾ cups total, 412 grams.

Note: although I use this recipe for most of my gluten-free baked goods, I still haven't tried this recipe on gluten-free bread to replace wheat flour or pizza recipes.

Those are on my to-do list!

⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

📋 Recipe