Gluten Free Flour Blend

It’s easy and convenient to make your own gluten free flour blend. That, and it gives you total control over what goes into it. It might be cheaper too, though I can’t be sure of that. I never bought a gluten free flour blend, just a ton of different gluten free flours. They’re still all more expensive than wheat flour, unfortunately. But at least you won’t have to give up on nice baked goods.

I use flours that are easily sourced where I live. If the flours I use are not as readily available where you live, there are alternatives, which I will mention for all the flours I use. I cannot guarantee you’ll have the same results as me, though. That’s something you’ll have to find out for yourself.

I have purposely not added xanthan gum – a common ingredient in commercial gluten free flour blends – to my flour blend. Most of the things I bake do not need it. If I do need it, I can easily add it to the recipe instead of adding it to my flour blend.


  • 1 cup chick pea flour
  • 1 cup buckwheat flour
  • ½ cup corn starch
  • ½ cup potato starch (do NOT use potato flour!)


Measure all flours carefully and dunk into a large bowl. Whisk well. Really well. Like 3-5 minutes. You want the flours to really blend together.

Transfer to airtight container and store in a cool dark place.

It should keep for at least 6 months, but I can’t vouch for that. It never lasts that long in my kitchen. 🙂


  • For chick pea flour: Oat flour, sorghum flour, white rice flour (not recommended as it will give a gritty texture to your bakes – if using, combine with one or more other flours from this list), quinoa flour
  • For buckwheat flour: Brown rice flour, almond flour, cashew flour, amaranth flour, teff, corn flour (but like white rice flour will give a gritty texture to your bakes)
  • starches: tapioca starch (also called tapioca flour – it’s the same thing; unlike potato flour which is something quite different from potato starch) and/or arrowroot powder. Also note, you can use potato starch or cornstarch only. If using just one starch, use 1 cup.

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