Homemade Gluten-Free Flour Mix

This DIY gluten-free flour mix recipe makes gluten-free baking so easy! I always have this on hand in my cabinet. Recipe from Real Food Real Deals.

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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 Mix
  • 5 cups brown rice flour (preferably Bob's Red Mill)
  • 2½ cups tapioca flour
  • 1¼ cups potato starch
  • 1½ tbs. xanthan gum
  1. Thoroughly combine all the ingredients in a large bowl.
  2. Transfer to a storage container and store the flour in a cool, dark cabinet.

Homemade Gluten-Free Flour Mix Price Breakdown

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


  1. 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.

  2. Glenda says

    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.

    • realfood says

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

    • says

      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.

  3. Nicole says

    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?

    • Annemarie says

      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.

  4. says

    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.

  5. Tracy says

    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.

  6. Cortney says

    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;(

  7. says

    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…

    • says

      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.

  8. Kate says

    I recently tried a cookie recipe with a mix of 1/2 c oat flour (ground myself from gluten free oats), 1/4 c millet flour, and 1/4 cup almond flour. Was quite tasty and i’m experimenting with it myself for other baked goods. Almond and coconut flour are great too they work well with others but in some cases can be used solely on there own.

  9. Becky says

    You should be aware the using brown rice flour instead of white has drawbacks. Google’ brown rice arsenic’. Serious problem, especially for those avoiding gluten.

    • says

      Becky, white rice flour is a good alternative for those who are concerned about arsenic in brown rice flour. There’s a lot of conflicting information on the subject, so it’s important for people to do their own research and decide what makes the most sense for them. Thanks for bringing up the subject.

  10. says

    Wow. This is one of the first times I have come across someone who is gluten/wheat sensitive and can’t have almonds. My daughter has seemingly random food allergies the worst of which are almonds and wheat. Great to have this mix.

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