Simple Gluten-Free Flour

Simple Gluten-Free Flour

A gluten-free flour blend recipe that is versatile and works well with most gluten-free recipes.
Course Baked Goods
Cuisine American
Diet Gluten Free
Keyword Gluten Free
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 cups
Calories 290kcal


All-Purpose Flour Blend 1:

  • 2 cups white rice flour (290g.)
  • 1 cup tapioca flour (115g.)
  • 1 cup potato starch (120g.)
  • 2 tsp xanthan gum (optional)

All-Purpose Flour Blend 2:

  • 2 cups white rice flour (290g.)
  • 1 cup millet flour (120g.)
  • 1 cup tapioca flour (115g.)
  • 1 cup potato starch (120g.)
  • 4 tsp xanthan gum (optional)

Self Rising Flour:

  • 2 cups white rice flour (290g.)
  • 1 cup tapioca flour (115g.)
  • 1 cup potato starch (120g.)
  • 2 tbsp baking powder
  • 2 tsp salt


  • Mix all the gluten-free flours and starches of the blend of your choice in a large zipper storage bag or a bowl. (See Notes below for the use of each blend)
  • Store flour blend in an airtight container.
  • Shake the container before using in case any gluten-free flours have settled.


  • To measure flours, use a scale or if you are using measuring cups, spoon the flour into the measuring cup and then level it, don't scoop the measuring cup into the flour.
  • Whisk flours together in a large mixing bowl and store in an air-tight container in a dry place for up to three months.
  • The first flour blend is a little lighter and it works great it all of my recipes for quick breads, cakes, donuts, and cookies. The second gluten free flour blend option has a bit more structure and it works well with rolls, bread, cinnamon rolls, and cookies.
  • Tapioca Substitute: use arrowroot starch.
  • Millet Flour Substitute: Use almond flour.
  • For a lighter blend, substitute ¼ cup of the rice flour with sweet rice flour.

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