Make Your Own Gluten Free Flour Blends

Buying gluten free flour blends is not cheap! For anyone who has been restricted from eating gluten, this is something you probably already know all too well. Do you forgo eating baked goods or go over your grocery budget so you can? I had the same struggle after my daughter was diagnosed with Celiac disease. Read Our Story to understand why our whole family eats gluten free. After a lot of experimentation with different kinds of gluten free flours, research, and taste testing - lots of taste testing ;)  Here's some of my favorite blends and links for where to buy them for the best price. Because let's face it, eating gluten free isn't cheap! Don't worry, I promise you can have your bread, muffins, and cake...and eat it too, all while saving some money and staying on budget! 
I buy all my flours in bulk online. As soon as they're delivered I make my blends right in a gallon-sized bag. Shake it up to blend it, label, and stick it in the freezer. (As you can see I've been using my bean blend and need to make another blend batch). P.S. If you have Amazon prime you'll get free shipping for orders over a certain amount.

Once you have your blends prepared you can simply swap out cup for cup either the bean blend or GF flour blend with a recipe that calls for regular flour. You just may need to add an extra egg or 2 and reduce the liquid by 2 tablespoons. It's always a good idea to try the converted recipe once before you make it for a crowd.

The quinoa flour is in a bag too, because if you follow my link at the bottom for how to bake with quinoa flour you'll see that I baked it in a 215 degree oven for 2 hours before cooling and storing in the freezer. Baking quinoa flour before using it gets rid of the bitter taste, but makes it more susceptible to rancidity, so into the freezer it goes. In general, it's a good idea to keep all these flours in the fridge or freezer to allow them to keep longer. 
Light Gluten Free Flour Blend
*  This is the blend I use to make bread and waffles, but really it's a good all-purpose blend. 
2 cups Gluten Free Brown Rice Flour

1-2/3 cup Potato Starch

1-1/3 cup Tapioca Flour

1 cup toasted Quinoa Flour (Read here for how to toast it)

1 cup Gluten Free Corn Starch

3 tsp. Gum Xanthan

Combine all the ingredients for the flour blend in a gallon-sized ziploc bag. Seal it and shake until it's well mixed. You'll end up with 6 cups of this blend so you could make two batches of bread or put the remaining blend in the freezer for next time.

Bean Flour Blend
* This blend is perfect for sweet breads and muffins. 
2-1/2 cups Sprouted Garbanzo Bean Flour

2-1/2 cups potato starch

1-1/2 cups tapioca starch

2 cups brown rice flour

2-1/2 tsp. xanthan gum

Other Gluten Free Flours 
*These flours you don't need to blend ahead of time, but are great to use in cakes, cookies, or tortillas. It's important to eat a variety of grains and proteins, especially if you need to be gluten free (gluten is a protein). By eating lots of different "flours" it will provide you with all the necessary vitamins and proteins your body needs without overdoing it with one or two kinds exclusively. These flours are great for making things like these breakfast fruit tarts or pumpkin pecan pie.
Almond Flour/ meal

Coconut Flour

quinoa flour  (Here's some great tips for how to bake with quinoa flour)
*I put links to all the flours that I purchase and use. It took some time going through the different brands, but these are the ones that I've found work good and taste great!

Happy and healthy baking!!!



Lemon Almond Muffins
Bacon Wrapped Shrimp In Sweet and Tangy Sauce

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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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