Make Your Own: Gluten-Free Flour Mix

If you’re new to my site, you may not have seen my recipe for Gluten-Free Flour Mix. It’s a staple in just about all my baked goods recipes so I thought I’d just post it again in case anyone has missed it! 

Over the last few months, I have really taken notice of the price that people are paying for gluten-free flour mixes. I was shocked that they are charging $3-$4 a pound on average, sometimes more!

I have been making and using my own gluten-free flour mix for years, and I haven’t found any pre-made mix that compares with it. So, thinking it might save you some of your hard-earned money to make your own, I am going to share the recipe I use with you!

Here’s my cost breakdown for the ingredients (with the average price that I pay)

Here’s the recipe:

  • 2-1/2 cups brown rice flour
  • 2 cups sweet rice flour
  • 2 cups tapioca starch
  • 1-1/2 cups white rice flour
  • 2/3 cups corn starch
  • 4 teaspoons xanthan gum

Mix it all together and put in an airtight container. You may want to refrigerate this if you don’t use it too quickly, since the brown rice flour can go rancid if left too long at room temperature (I read somewhere 6 months, but not confident about that). :)

I hope this is useful to you, and that you can save a bundle by purchasing and mixing up your own ingredients!

Final Cost:  Approximately $2.19/pound if purchasing ingredients from Amazon at current prices, or as low as $1.19/pound if you can get the same low prices locally as I can at the Asian Food Store
Note:  These are approximate. Math is not my strong point! :)  

This recipe was given to me by a friend, Debbie Hair, and is used with permission.  Thanks, Debbie!

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  1. Sarah Muller says:

    I started using this flour blend about 2 months ago after I stumbled upon your blog through another one. We have been eating GF for my husband for 6 years and have tried many different (and not very good) flour blends. This one is truly fantastic! I will probably never again purchase a pre-made flour blend! Thank you so much!

  2. Lori Adams says:

    Any suggestions as to a substitution for the Corn Starch? Besides being Gluten Free, I am also Corn Free and Soy Free. I would assume either Potato Starch or Arrowroot Starch might work, but I’m not certain what effect it might have on the flavor or consistency of the flour blend. Any help you could provide would be greatly appreciated as I’m getting tired of paying increasingly higher prices for the pre-made blends and would love to make my own. Thanks for the wonderful recipe, and for your wonderful site.

    • Hi Lori, I have never substituted anything for the corn starch, but I have had several readers mention that they were going to try it. If you decide to try it, come back and let me know how it works for you! I don’t see why it would make a difference, especially the arrowroot, as in everything I’ve read they were pretty much interchangeable! Good luck!

  3. can you help me. gluten free aside, i just recently learned that i can no longer have potato, rice, corn, or sugar. HELP!!!

    • Wow Vickie, that’s so hard! I can’t even imagine…cutting out gluten is my specialty, but I haven’t ventured into the realm of no carbs at all! It looks to me like Paleo and/or Specific Carbohydrate Diet recipes might be helpful to you, but you definitely should meet with a dietitian. Blessings!

  4. My husband has been trying and trying to put together a good gluten free bread recipe. NO LUCK!! They all turn out like bricks like the GF breads in the stores. Any good suggestions on some bread recipes with GF flours?

    • Hi Nancy, I still have not been able to perfect the fine art of bread (and not for lack of trying)! We tend to eat more muffins instead, since they’re harder to mess up. LOVE muffins in our household!

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