Making it easy to find products to meet specific dietary and personal needs.

Gluten Free Flour Mixes

Gluten Free Flour Mixes
  • Gluten Free

Basic Gluten Free Flour Mix -can be used to replace wheat flour in any recipe. 
2 cups white rice flour 
2/3 cup potato starch 
1/3 cup tapioca flour 
Basic Rice Flour Mix - can be used to replace wheat flour in any recipe. 
3 cups rice flour (brown or white) 
3 cups tapioca flour 
3 cups cornstarch 
3 Tbsp potato flour (not potato starch) 
 All-Purpose Flour Blend - can be used to replace wheat flour in any recipe. 
2 cups rice flour 
1 cup tapioca starch/flour 
1 cup cornstarch or potato starch 
High-Protein Flour Blend - works best in baked goods that require elasticity, such as wraps & pie crusts. 
2 1/2 cups bean flour (garbanzo bean or soy) 
2 cups arrowroot starch, cornstarch or potato starch 
2 cups tapioca starch/flour 
2 cups white or brown rice flour 
Note: For the flour mixes shown above, add xanthan gum or guar gum to the recipe. It provides the binding needed to give the baked product proper elasticity, which prevents crumbling. 

Use these amounts: 
1/2 tsp. per cup of flour blend for cakes, cookies, bars, muffins & quick breads. 
1 tsp. per cup of flour blend for yeast bread, pizza dough or other baked items that call for 

Note: The flour mixes shown below have xanthan gum already added in the mix. 

All-Purpose Flour Mix for any baking recipe
1 cup white rice flour 
1 cup oat flour 
1 cup coconut flour 
1 cup tapioca flour or starch 
1/4 cup cornstarch 
3 1/2 tsp xanthan gum 

Self-Rising Flour Blend -Use this specifically for muffins, scones, cakes, cupcakes or any recipe that uses baking powder for leavening. 
2 1/2 cups white sorghum flour 
2 1/2 cups white rice flour 
1 cup tapioca starch/flour 
4 tsp. xanthan gum or guar gum 
8 tsp. baking powder 
1 tsp. salt 
Gluten Free Combo Flour Mixture - great for pound cakes, fruitcakes, and 
sweet breads. 

2 1/2 cups brown or white rice flour 
1 cup potato starch 
1 cup tapioca flour 
1/4 cup cornstarch 
1/4 cup bean flour (chick-pea or garbanzo bean flour is lighter, fava bean flour is denser) 
2 Tbsp xanthan gum 

All Purpose Gluten Free Plain Flour


6 cups rice flour (see note 1)

2 cups potato starch (see note 2)

1 cup gluten-free cornflour


Place flours in a large bowl. Mix to combine. Store in an airtight container in the pantry for up to 3 months.

This flour is suitable as a substitute for wheat plain flour in most recipes.

Note 1: We used rice flour from Asian supermarkets, as it's finer in texture and will give better results, without the gritty texture common to gluten-free baking. You could also use brown rice flour.

Note 2: Potato starch is often packaged as potato flour.

Variation: To convert the above recipe to self-raising flour, add 2 teaspoons baking powder per cup of gluten-free plain flour blend.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

Recipe sourced from

Source more Gluten Free recipes

Read more Gluten Free articles

Search our pantries for Gluten Free Products 

GF Oats Shop

Blog Topics