Homemade Gluten-Free Flour Mix

homemade gluten free flour

disclosure policy

Most of us eat too much gluten.  Before I was diagnosed with a mild gluten sensitivity a few years ago, I ate wheat at breakfast, lunch, and dinner.  And snack time.  Convenience foods such as cereal, bread, snack bars, and pasta tend to be full of gluten ingredients.  There is a debate about whether wheat should be avoided even by people without gluten sensitivity, but I’m not going to get into that.  There are a lot of nutritious grains out there, and if we eat too much of one of them, we aren’t getting enough of the others.  (See here for my thoughts about eating too much of the same foods.)

When I first began avoiding gluten, I got a cookbook called Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals by Silvana Nardone.  This book was a lifesaver for me in my transition, as it provided recipes for things like cornbread, chocolate chip cookies, and brownies.  These were essentials to my diet, and I was relieved to find a gluten-free approach to these foods.  I stocked up on Silvana’s homemade gluten-free flour mix, which is a combination of white rice flour, potato starch, tapioca starch, xanthan gum, and salt.  It carried me beautifully through the transition.

When I made the commitment to real food, I knew this combination of ingredients wouldn’t fit the bill.  I did some research, but I couldn’t find a good resource for real food homemade gluten-free flour.  I know these ingredients aren’t as close to the source as a batch of freshly ground whole wheat flour, but I didn’t have a great alternative.  I can’t eat almonds, so almond flour was out of the picture for me.  To this day, I don’t have a perfect solution.

For lack of a better option, this is the homemade gluten-free flour recipe I use.  I fill a big container with this mixture so I can easily grab a cup or two when I’m baking.  I switched Silvana’s white rice flour to brown rice flour, which is a whole grain product.  I also dropped the salt because I didn’t think it was necessary.  Otherwise, I’ve generally maintained her proportions.  Some people use corn starch in their gluten-free flour mix, but I stay away from that because so much of the corn grown in the US is genetically modified.

Homemade Gluten-Free Flour Recipe

Ingredients:
5 cups brown rice flour (preferably Bob’s Red Mill)
2½ cups tapioca flour
1¼ cups potato starch
1½ tbs. xanthan gum

You can use this flour mixture as a substitute for regular flour in just about any recipe.  And for the record, a cup of this gluten-free flour mixture costs $.75, while a cup of white whole wheat flour costs $.15.  I actually prefer the gluten-free version to whole wheat flour in many recipes because it is lighter in texture.  If I didn’t have a gluten sensitivity, I would never have started baking with these ingredients.  But I’m glad I did because it has added a variety to what my family is eating, and that’s a good thing.

If you have suggestions for other real food homemade gluten-free flour combinations, I’m all ears.

homemade gluten-free flour

Linking to Gluten-Free Fridays, Wellness Weekend, Frugal Friday, Show and Tell Saturday, Make Your Own Monday, Frugal Tuesday Tip.

Note: This post contains an affiliate link.

Comments

  1. That is a bummer on the almonds. They are my go-to for hearty breads. I’ll have to give this a try though when I want a “lighter” texture :)

  2. I really like this – where do you find your ingredients?

  3. Hillery potter says:

    I have recently been using this mix and really like it! I have also successfully used it in combination with sorghum flour. I love the texture and fiber content of sorghum flour.

  4. My son is allergic to Rice, Corn, Wheat and Eggs plus 31 other items, but do you have a good replacement flour for the Rice? I have so much to learn we only found out about all his allergies 2 weeks ago so I’m new to this whole way of cooking.

    • That is a challenging list of allergies. Hang in there, you will figure it out with time. Can he eat almond flour?

    • My daughter and I are also allergic to rice (in addition to wheat and a whole lot more). For baking I usually blend some combination of sorghum, black bean flour, coconut flour, quinoa flour and a starch like arrowroot. Very similar to this post. The important thing is to substitute by weight, not by volume, as different flours have different weights. A cup of AP flour is 140g, so I just use 140g of my flour blend per cup AP flour and it works great.

  5. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

  6. How do you store the ingredients and the mixture. I usually keep flour in the freezer. because of weevils. Do you store this in the pantry?

    • I store the flour mix in my pantry and I’ve never had any problems. If I have open bags of flour (including whole wheat), I do store them in the fridge.

  7. Hey Anne Marie, I don’t know if you’re still interested in gf flour ideas, but I’ve been using GF Girl’s 60/40 starch/whole grain ratio. I use millet and sorghum for grain and sweet rice and potato starch. I add xanthan gum separately (if at all). It seems to work well as an all purpose flour. She has all kinds of ideas/suggestions for different grains and starches but that’s the only combo I’ve tried so far.
    -Dana

  8. Is there a substitute for potato starch? My LO can’t have potato corn or soy…
    Thanks!

  9. If you have the VitaMix machine with the dry goods attachment you can make your own brown rice or even wild rice flour in the VitaMix machine.

  10. Do u have a bread machine recipe using this flour or would I just follow the normal white bread recipe and sub this flour 1:1? I just found out my sons eczema could b from gluten;(

  11. Excited to see this today…I haven’t had gluten in three days. Going to see how it goes for the next couple of weeks and maybe even meet with a nutritionist to go over things (I have thyroid issues and I’m just now hearing of the connection between the two). Ugh…

    • Good luck with it, LeAnn! I was off gluten for a year, and it was great for me. I now eat it in moderation (compared to before), and only the whole grain version. It’s definitely worth exploring. Let me know if you have questions.

Trackbacks

  1. […] Fantastic DIY Flour: Need to be gluten-free or trying to minimize your wheat/grain/gluten intake? This is a great, easy replacement. […]

Leave a Reply