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 good 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 lots of 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 put together, 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.
- White rice flour
- Certified Gluten-Free Oat flour
- Potato starch (potato flour)
- Cassava flour
- Tapioca flour (tapioca starch)
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.
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!
How to Make Gluten-Free flour Mix
- 1 teaspoon xanthan gum not necessary, see notes.
- Whisk flours together in a large mixing bowl and store in an air-tight container in a dry place. A mason jar works fine.
- Gluten-free flours can be tricky because they react differently in some recipes since gluten is not present as it is in wheat-based flours.
- With that in mind, we often use this blend along with other binders like our 2-ingredient vegan buttermilk, flax eggs, chia eggs, and unsweetened applesauce.
- For extra binding, a pinch of xanthan gum can be added, depending on the recipe, though I don’t find it necessary.
- This blend has worked perfectly for my vegan banana bread, vegan pancakes, and carrot loaf cake.
- This blend yields 2 ¾ cups total, 412 grams.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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