All-Purpose Gluten-Free Flour Blend
Updated April 5, 2025
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups/415 grams white rice flour
- 1½cups/205 grams millet flour
- 2cups/190 grams oat flour
- 1½cups/190 grams brown rice flour
- Xanthan gum or psyllium husk powder (optional)
Nutritional analysis per serving (10 servings)
376 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 76 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 9 grams protein; 6 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, whisk all of the ingredients together very well. (Alternatively, you can use a stand mixer with a paddle attachment or a large food processor.)
- Step 2
Transfer the flour blend to an airtight container and store in a cool, dry place for up to 6 months, or as long as it has a neutral, pleasant smell. One cup of this blend weighs about 130 grams and can be used interchangeably in recipes that call for a store-bought 1:1 gluten-free flour blend. If needed, add a binder like xanthan gum or psyllium husk powder as directed in the recipe. Psyllium husk is used in gluten-free bread recipes; add the amount as directed.
- Step 3
If you’re swapping in this flour blend for all-purpose wheat flour in baked goods, you may need to add anywhere from ¼ teaspoon to ¾ teaspoon of xanthan gum per cup/130 grams of this blend, depending on the desired level of elasticity. (For a sheet cake or brownie batter that already contains a lot of eggs, which are good binders, you don’t need much xanthan gum; for a buttery pie or biscuit dough, or for a batter for a cake roll, you’d need more.)
Private Notes
Comments
For those of us with gluten intolerance, “healthy” is not a buzz word. The recognized health risks and unpleasant side effects of consuming gluten are no joke. To dismiss various grain alternatives and combinations as not being “healthy” begs the question “for whom?” Open your eyes and your mind.
If you have celiac disease or wheat allergies, you will need to be careful to select GF oat flour for this recipe. Most oats are processed in mills that process wheat and therefore the oats and oat flour are contaminated with variable amounts of wheat dust. It's especially not an insignificant amount if you have a wheat allergy.
@SCOP13 - I think the point is to accommodate folks with dietary restrictions who cannot eat gluten. If you aren’t baking for someone with that restriction, stick with wheat.
The white and brown rice flour, and the oat flour I have on hand are Bob's Red Mill, and the millet flour is Arrowhead Mills. According to the weight per 1/4 cup on the packages, the white rice flour would be 480g, the millet flour 210g, the oat flour 240g, and the brown rice flour 240g, for a total of 1170g, not 1000g. Going to give it a go, and make my per cup 146g, not 130. Will keep you posted how this blend turns out.
After experimenting with various GF blends I made up on the fly, today I used this version for one of my favorite desserts, Jerrelle Guy’s Strawberry Spoon Cake. Ding! Ding! Ding! I have a winner and a keeper.
What is a good sub for oat flour in this mix? Many folks that must be GF cannot have GF oat flour.
Hi Theresa. Buckwheat flour would be a good substitute for oat flour in this mix.
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