Gluten Free Flour Recipe

Name: Gluten Free Flour Recipe
Prep time: 20 min
Total time: 20 min
Ingredients: 190 g brown rice flour ((Can use millet flour instead) (1½ cups)(super fine if possible)); 90 g sorghum flour ((½ cup + 4½ tbsp)); 30 g potato flour ((¼ cup)(NOT potato starch)); 155 g arrow root starch ((1 cup + 5tbsp)); 95 g tapioca starch ((16tbsp)); 60 g coconut milk powder ((½ cup + 1tbsp)(sieved)); 20 g xanthan gum ((3tbsp + 1tsp))

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Learn how to make your very own wholegrain gluten free flour mix from scratch. A flour blend that is free from white rice flour, no cornstarch or potato starch.

I have been experimenting for a while now with making my own flour blend that is gluten free.

As you all know gluten free cooking isn't easy at all, there are so many changes needed to make it taste "normal" it's ridiculous.

When I first started my website, I focused on the dairy free aspect to relieve my own IBS symptoms caused by consuming massive amounts of dairy produce.

It was when people started to request gluten free recipes that I decided to emerge the two together.

I have always made it clear that, while I don't have celiac disease nor am I wheat intolerant.

I knew people on a personal level who were afflicted by this disease and how it impacted their lifestyle.

From there I started to make gluten free recipes for them, tailoring their feedback to some of my earlier blog posts and that's where things started to take off.

Despite having success with the people that I knew I wanted to assist others through an online platform with their own journery.

I started using the storebrought flour blends .i.e Bob Red Mills, Dove, King Arthur etc... and the results were inconsistent and very expensive.

I wanted the results to be as close to foolproof as possible, not just "decent" "okay" or "so so" but perfection is what I'm seeking.

Something that could fool people who weren't gluten or dairy free.

Preparing the flour blend

I started doing my own research and then began mixing. I had a specific criteria that needed to be met - no white rice flour, no potato flour or corn starch.

As with all flour and starches, some kind of processing has to occur in order for it to be made.

With that being said, my aim is to make a flour blend that uses moderately processed ingredients that are more on the wholesome side.

I'm not proclaiming that this flour blend is super healthy, so let me put that disclaimer out there, because there is no such thing.

There will always be 1 or 2 ingredients that may fall short i.e too high in carbs, contains nuts and so fourth....

However, you can rest assured that certain ingredients which you may find in popular brand name blends aren't being used here.

The ingredients

For me, I have found that a balance of the following ingredients work the best together;

Brown rice flour - This is my whole grain alternative to white rice flour. Many flour blends, storebrought or otherwise call for rice flour, usually white rice because it yields softer results.

As you all know, brown rice flour is a whole grain flour and while there is some processing involved, you can rest assure that its nutritional content is still intact and has not been striped away like white rice flour is.

I have recently tried using millet flour in place of brown rice flour so this can be now used as an alternative.

Sorghum flour - Another this is another whole grain flour, which works in tandem with brown rice flour.

Mixing 1-2 types of flour is best practice for taste and overall texture. You are less inclined to get that typical dense/heavinesss and dominance of one flour by using more than one wholegrain.

Arrowroot & tapioca starch - Starch is a very important component in good gluten free blend and needs to be combined with flour, in this case sorghum and brown rice flour in order to work.

With arrowroot starch being the perfect substitute for cornstarch especially for those with corn allergies. Both starches help with the structure/foundation of your baked goods

Coconut milk powder - An unusual ingredient but one which also makes the gluten free flour compatible with fats, it's also an emulsifying agent so again, helps with overall structure as well as the browning of the goods.

Potato flour - Although this is an optional ingredient. When making bread recipes, I would strongly recommend it as it helps with the absorption of liquids while making the dough much easier to shape and handle.

Xanthan gum - I prefer to include this in my premade flour blend for my own piece of mine. Knowing the correct amount has already been factored in.

Xanthan gum mimics gluten (that glue that's already present in wheat flour) providing elasticity, binding and volume in baking recipes.

This ingredient is needed especially for bread recipes.

The steps

Add brown rice flour, sorghum flour, potato flour, arrow starch, tapioca starch, coconut milk powder and xanthan gum in a large bowl.

Whisk so all the ingredients are evenly combined.
Store in an airtight container and use accordingly.

Frequently asked questions

Can I use your homemade flour blend as a direct substitute for a storebrought brand?

No, as with all gluten free flour blends they are not created equally. I wouldn't recommend doing a 1 to 1 replacement.

For now, as I roll out more recipes using this specific blend I strongly urge you to use it for MY recipes unless other use specfied.

Can any of the flour or starch be replaced with something else?

This is the best flour blend that I have come up with. I would rather do any further tweaking in case it doesn't work out as expected than have my readers end up with a costly fail on their hands.

However, If you really want to play around with the recipe then you are doing this at your own risk and I cannot be held responsible if it doesn't work out accordingly.

Do you have the quantity needed for just 1 cup?

For now I am working in bulk quantities rather small amounts.

I haven't figured out the exact amount of flour, starch etc.. you would need for small quantities just yet.

Can I omit any of the ingredients?

Aside from bread recipes, potato flour can be omitted. However the rest of the ingredients MUST be included.

What is the shelf life of this flour blend?

It should last for severel months, if stored correctly.

Notes and tips

Please refer to the "frequently asked questions" section before asking any questions in the comments section.
Coconut milk powder can be ordered via Amazon (UK and US sites).
Try to buy ingredients that are labelled as "stone ground" or "super fine" as they will produce the best results and won't be too gritty.
All ingredients are purchased through vendors on Amazon, if you are UK based I am happy to disclose which brands I use.
Please please use this flour blend for any of MY recipes that call for it. I will add a highlighted hyperlink in the recipe card when a recipe requires it.
I will be still using storebought GF flour at times, again I will state which flour is needed.
This flour blend makes just over 5 ½ cups.
The primary measurements are in grams not cups, using a food scale which is by far more accurate.
I recommend investing in a food scale rather than relying on cups when making this flour mix.
Be sure to store the flour in an airtight container away from any warmth.

Recipes to make using my homemade GF flour blend

Other recipes to try

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