Gluten Free Flour Blends

Check out these amazing gluten-free flour blends. Whether you're sticking to your go-to recipes or trying something fresh, these blends will seriously up your baking game. Dive into gluten-free baking let your creativity soar!

I am frequently asked what is the best flour to bake with. To get consistent results I began blending my own, as well as grinding some of my flours. The most common issue I hear from others is that their baked goods are dry and gritty or they have an unpleasant aftertaste. To eliminate the grit, I only purchase super fine flours and/or run them through the mill after I purchase them.

When I run out of my own blend and don't have the time or supplies on hand to prep more there are a couple flours I would recommend:

Better Batter Gluten Free Flour - Great for cookies, gravies, breading or custard!

Cup4Cup Multipurpose Flour - lighter than Better Batter, with a higher starch content and the addition of milk powder which aids with texture and structure.

Gluten Free Bread Flour Blend

Makes approximately 12 cups of flour blend

**Ingredients**
225 g potato starch
225 g tapioca flour or arrowroot starch
525 g brown rice flour

525 g sorghum flour

**Instructions**
1. Whisk together all the starches and flours until well blended. Store the mixture in an airtight container, and for optimal freshness, keep it in the refrigerator or freezer.
2. To use gluten-free bread flour: simply add up the total amount of all starches/flours listed in any of my gluten-free bread recipes and replace it entirely with this gluten-free flour blend.

All Purpose Gluten Free Flour Blend

Makes approximately 10 cups of flour blend

**Ingredients**

434 g Very Fine Ground White Rice Flour434

252 g Cornstarch

238 g Very Fine Ground Brown Rice Flour

210 g Tapioca Starch

195 g Non-Fat Dry Milk

42 g Potato Starch

28 g Xanthan Gum

**Instructions**
1. Whisk together all the starches and flours until well blended. Store the mixture in an airtight container, and for optimal freshness, keep it in the refrigerator or freezer.
2. To use gluten-free all purpose flour: simply add up the total amount of all starches/flours listed in any of my gluten-free recipes and replace it entirely with this gluten-free flour blend.

Gluten-Free Flour Blend Reviews

My preference if I don't have any DIY Blend on hand:

Better Batter Gluten Free Flour - Great for cookies, gravies, breading or custard!

Cup4Cup Multipurpose Flour - lighter than Better Batter, with a higher starch content and the addition of milk powder which aids with texture and structure.

A little grainy, but good flavor and balance of starches:

I don't care for the graininess of these two flours, but if I run them through the mill they have a good flavor and balance

Pillsbury: The graininess of the rice flour is drawback.
Betty Crocker Rice Flour Blend: This blend is characterized by its grainy texture.

Not a Fan:

King Arthur Gluten-Free Flour Blends: The rice flour in this blend is notably grainy, and the high starch content makes it unsuitable for gluten-free yeast bread. They do have a bread blend that I haven't used yet.
Jules-Free: This blend contains a very high percentage of Expandex modified tapioca starch, resulting in a starchy and somewhat gummy texture.
Tom Sawyer Blend: This blend is excessively starchy, which affects its performance as an all-purpose flour and limits browning.
Namaste: This blend lacks proper balance of flours and starches.
Krusteaz: This blend lacks proper balance of flours and starches.
Bob’s Red Mill Blends: The bean flour blend is notably unpleasant, while the rice flour blends are grainy.
Trader Joe’s Blend: The rice flour is both starchy and grainy.
Better Batter’s “Artisan Blend”: While intended to be rice for those who need to avoid rice, this blend fails to perform effectively as it's all-purpose gluten-free flour.

Sifting flour into a bowl. Close up. Soft Focus.jpg

Electric Grain Mill

For consistently perfect flour, think about investing in an Electric Grain Mill. The NutriMill Grain Mill offers an impressive range of adjustments from fine to coarse. This mill can grind a variety of grains and legumes, including hard and soft wheat, oat groats, rice, triticale, kamut, spelt, dry beans, lentils, corn (field and popcorn), split peas, buckwheat, barley, rye, millet, teff, quinoa, amaranth, sorghum, dried mung beans, and soybeans.