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How to Make 3 Gluten-Free Flour Mixes, Plus a Bonus Mix

Get recipes for three basic gluten-free flour mixes, including an All-Purpose Gluten-Free Flour Mix, a Whole Grain Gluten-Free Flour Mix, and a Gluten-Free Cookie Mix. I also include a fourth Gluten-Free Bonus Mix for those folks who love to make biscuits with self-rising flour.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Baked Goods
Cuisine: Americana
Servings: 12 cups
Author: Mary Bryant Shrader

Equipment

Ingredients

All-Purpose Gluten-Free Flour Mix

  • 2 cups White rice flour
  • 1 cup Tapioca flour
  • 1 cup Potato starch Make sure you use Potato Starch and not Potato Flour or Potato Flakes. They are different.
  • 2 tsp Xanthan gum Although many gluten-free flour mixes will make this ingredient optional, I highly recommend adding Xanthan gum to help with the texture of your gluten-free baked good.

Whole Grain Gluten-Free Flour Mix

  • 2 cups White rice flour
  • 1 cup Tapioca flour
  • 1 cup Potato starch Make sure you use Potato Starch and not Potato Flour or Potato Flakes. They are different.
  • 2-4 tsp Xanthan gum Although many gluten-free flour mixes will make this ingredient optional, I highly recommend adding Xanthan gum to help with the texture of your gluten-free baked good. See the Recipe Notes for additional information on amounts.
  • 1-4 cups Whole grain gluten-free flour See the Recipe Notes for additional information on the types of gluten-free flours to use and their amounts.

Gluten-Free Cookie Mix

  • 2 cups Sorghum flour You can experiment with other whole grain gluten-free flours as well. Amaranth flour is another excellent gluten-free flour for use in this cookie mix.
  • 1/2 cup Tapioca flour
  • 1/4 cup Arrowroot Sometimes Arrowroot is referred to as Arrowroot "Starch." The packaging varies, but it is the same thing.
  • 1/2 tsp Xanthan gum

Self-Rising Gluten-Free Flour Mix

  • 2 cups White rice flour
  • 1 cup Tapioca flour Sometimes Tapioca is referred to as Tapioca "Starch." The packaging varies, but it is the same thing.
  • 1 cup Potato Starch Make sure you use Potato Starch and not Potato Flour or Potato Flakes. They are different.
  • 2 tsp Xanthan Gum Although many gluten-free flour mixes will make this ingredient optional, I highly recommend adding Xanthan gum to help with the texture of your gluten-free baked good.
  • 2 tbsp Baking powder Verify that the brand you use is guaranteed to be gluten-free.
  • 2 tsp Salt

Instructions

All-Purpose Gluten-Free Flour Mix

  • Mix all ingredients in a large bowl and whisk well to incorporate completely. Store in a food-safe airtight container.
  • The shelf life for this mix is 1 1/2 - 2 years.
  • Use this mix as you would use any other all-purpose gluten-free flour. For example, when a recipe calls for 2 cups of an all-purpose gluten-free flour, you can use 2 cups of your homemade all-purpose gluten-free flour mix.

Whole Grain Gluten-Free Flour Mix

  • Mix all ingredients in a large bowl and whisk well to incorporate completely. Store in a food-safe airtight container.
  • The shelf life for this mix depends on the whole grain gluten-free flour that you use. Check the "Best Used By" date on the packaging of the gluten-free flour that you use.
  • Use this mix as you would use any other whole grain gluten-free flour. For example, when a recipe calls for 2 cups of a whole grain gluten-free flour, you can use 2 cups of your homemade all-purpose gluten-free flour mix.

Gluten-Free Cookie Mix

  • Mix all ingredients in a large bowl and whisk well to incorporate completely. Store in a food-safe airtight container.
  • The shelf life for this mix will depend on which gluten-free flour you use. For example, I used Sorghum flour in this recipe, which will give this mix a 1 1/2 year shelf life based on the "Best Used By" date on the packaging.
  • Use this mix as you would use any other gluten-free cookie mix. For example, when a recipe calls for 2 cups of a gluten-free cookie mix, you can use 2 cups of your homemade gluten-free cookie mix.

Self-Rising Gluten-Free Flour Mix

  • Mix all ingredients in a large bowl and whisk well to incorporate completely. Store in a food-safe airtight container.
  • The shelf life for this mix is 1 1/2 - 2 years.
  • Use this mix as you would use any other self-rising gluten-free flour. For example, when a recipe calls for 2 cups of a self-rising gluten-free flour, you can use 2 cups of your homemade self-rising gluten-free flour mix.

Video

Notes

Making the Whole Grain Gluten-Free Flour Mix: When making the Whole Grain Gluten-Free Flour Mix, the gluten-free flours that you can use include: Amaranth, Buckwheat, Chickpea, Coconut, Cornmeal, Millet, Oat, Quinoa, or Sorghum.
I highly recommend that you start by adding only 1 cup of these whole grain flours to your Whole Grain Gluten-Free Mix. Eventually, you can work up to a total of 4 cups of whole grain gluten-free flour as you become accustomed to baking with whole grain gluten-free flours, and you are pleased with the texture of your final product. 
If you only add one cup of gluten-free flour to your Whole Grain Gluten-Free Flour Mix, you should be able to stay with 2 teaspoons of Xanthan Gum without needing to increase the amount you add. However, this does require a bit of experimentation. If you are not pleased with the results of your baked good, add up to 4 teaspoons of Xanthan Gum to your Whole Grain Gluten-Free Baking Mix. However, if you add additional cups of whole grain flour (beyond your initial one cup) to your Whole Grain Gluten-Free Flour Mix, I recommend that you definitely increase the Xanthan Gum to 4 teaspoons. 
Find this recipe, video, and a free Gluten-Free Flour Mixes Pantry List download at https://marysnest.com/how-to-make-gluten-free-flour-mixes/
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