Gluten Free Flour

On By melkatborthwickIn Allergies, Recipes

Updated the recipes!

For anyone that has been in my kitchen, you will know that I have more dry goods than most. This is because I need so many different flours to make any baked goods.

I actually used to use more of a variety and try out different types of gluten free flour like quinoa, sorghum, millet, teff, almond, coconut flours etc. I have pretty much completely switched to two flour mixes that work so well many don’t usually realize what I have made is gluten free.

I found these on a blog called glutenfreeonashoestring. The author has several flour mixes, but I have found that I mainly prefer 2 of them. Mock Better Batter and Mock Cup4Cup. I have made some modifications to these as required. I have added one, it is the same as the All Purpose Mix only it has no potato starch/flour.

I have of course renamed these to “Gluten Free All Purpose Flour” and “Gluten Free Pastry Flour”

Several notes about these mixes. They are measured by weight. The recipe makes 10 cups of flour. You can use these as a 1:1 substitute in regular recipes.

Gluten Free All Purpose Flour

  • Servings: 10 Cups
  • Print

Great all purpose flour mix. Use with cookies, cupcakes, muffins, cakes, chocolate chip cookies etc. Substitute 1:1 in any recipe.

420 grams White Rice Flour
420 grams Brown Rice Flour
210 grams Tapioca Starch
210 grams Potato Starch
42 grams Xanthan Gum* or 80 grams Psyllium Husk Fibre
70 grams Potato Flour
28 grams Pectin** or 28 grams gelatin

Use a scale and whisk well together. Store in sealed container

* Xanthan gum is often not tolerated by those with Corn Allergies. This is something that you will have to play by ear. Another option is psyllium husk fibre, which is what we use.
** Pectin should be safe for those that are Corn lite

Gluten Free All Purpose Flour, potato free

  • Servings: 10 Cups
  • Print

Great all purpose flour mix. Use with cookies, cupcakes, muffins, cakes, chocolate chip cookies etc. Substitute 1:1 in any recipe.

420 grams White Rice Flour
420 grams Brown Rice Flour
210 grams Tapioca Starch
180 grams Arrowroot Starch
42 grams Xanthan Gum* or 80 grams Psyllium Husk Fibre
28 grams Pectin** or 28 grams gelatin

Use a scale and whisk well together. Store in sealed container

* Xanthan gum is often not tolerated by those with Corn Allergies. This is something that you will have to play by ear. Another option is psyllium husk fibre, which is what we use.
** Pectin should be safe for those that are Corn lite

Gluten Free Pastry Flour

  • Servings: 10 Cups
  • Print

Light & airy. Great for biscuits, scones, pie crusts, pierogies etc. Substitute 1:1 in any recipe.

434 grams White Rice Flour
350 grams Arrowroot Powder***
196 grams Brown Rice Flour
210 grams Tapioca Starch
140 grams Coconut Milk Powder****
42 grams Potato Starch
28 grams Xanthan gum* / or 20 grams Psyllium Husk Fibre

Use a scale and whisk well together. Store in sealed container.

* Xanthan gum is often not tolerated by those with Corn Allergies. This is something that you will have to play by ear. Another option is psyllium husk fibre which is what we use.
*** Original recipe calls for Cornstarch. You can use this if you desire.
**** We use Native Forest Coconut Milk Powder. Beware of corn maltodextrin added. If you aren’t dairy free, you can just use dry milk powder or goat milk powder, which is what we previously used.

Use a scale and whisk well together. Store in sealed container.

Gluten Free Pastry Flour, Easy Hack

  • Servings: 10 Cups
  • Print

Light & airy. Great for biscuits, scones, pie crusts, pierogies etc. Substitute 1:1 in any recipe.

100 grams All Purpose Flour Mix
18 grams Almond Flour/Oat Flour
18 grams Arrowroot Powder

Use a scale and whisk well together. Store in sealed container. Makes 1 cup of Pastry Flour


Let me know if you have any new suggestions or if you have tried it in a recipe!