gluten free flour blends

Read this excellent guide to gluten free flour blends if you have always wanted to know how to mix up your own gluten free flours for baking.

There is no doubt that going gluten free can be a bit of a tricky task and baking immediately seems to be a challenge rather than a pleasure. But there is no need to worry, you can easily achieve some awesome results with your own flour blends rather than store bought flours and get super tasty cakes, breads and pastry. This guide to gluten free flour blends includes some tips on flour types and talks you through the best tricks of creating your own flour blends. Just follow this guide and build on the tips I have put together for gluten free dough basics.

Gluten Free Flour Blends

There are many types of doughs in baking and if you mix a few different types of gluten free flour blends you can ensure you have a flour for every type of dough out there. The four types you will work with the most are sorghum flour, brown and white rice flour, maize and cornmeal (polenta) for the base of your flour mix. These types of flour ensure that you get the protein and fibre you need and they resemble wholemeal flour the most. The fine milled versions are better because you will already get a more dense and dark result using these types of flours. If you can only get hold of the coarse versions, just mill them in 250g intervals in your Thermomix 20 Sec. / Speed 10.

To lighten that up, blend in some tapioca starch or cornflour to get a bit more air, light texture and chewy texture. Potato starch can also be used to achieve that. Make sure all your flour blends contain at least a 20% part of these types of flour.

There are other flour types, which you can use in individual recipes to really spice up the recipe, such as chickpea, quinoa, flax meal, buckwheat, millet, teff, soy, rice bran, almond or coconut flour. It is best though not to blend those in the typical flour blends but use them individually when you want to add a bit of character in a recipe.

A note about storing your gluten free flour blends. It is always best to store them in a cool, dry place to avoid having off flours. Some types of gluten free flours have a very short shelf life, so it is always best cool and dry.

White bread flour blend

White bread flour blend is ideal for gluten free bread, bread rolls and pizza bases.


  • 70g brown rice flour (17.5%)
  • 70g white rice flour (17.5%)
  • 140g potato starch, not potato flour (35%)
  • 60g tapioca starch (15%)
  • 60g cornflour (15%)

White and brown rice flour blend

White and brown rice flour is perfect for lighter colours and delicate flavours. The fine milled versions are better but you can mill more in the Thermomix if needed.


  • 175g brown and white rice flour half and half (35%)
  • 175g potato starch (35%)
  • 150g tapioca starch (30%)

Plain gluten free flour blend

Plain gluten free flour is perfect for cakes and muffins. It gives a night texture and you can also use it for making shortcrust or filo pastry.


  • 700g white rice flour (70%)
  • 200g potato flour (20%)
  • 100g tapioca starch (10%)

With any of these flour blends you can use less mixture, just use the percentages to get the quantities right. I hope this guide is helpful and you are encouraged to make your own gluten free flour blends. Leave me a comment if you are unsure about anything.

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  1. Jacki on September 5, 2016 at 9:03 pm

    Hi Sophia – does the Homebaked book include the Guide to Converting recipes for Thermomix, Gluten Free Flour Blends & Gluten Free Dough Basics?

    • admin admin on September 6, 2016 at 5:40 am

      Hi jacki Homebaked does include a guide to converting standard recipes into gluten free 🙂

  2. Carol on October 12, 2016 at 5:20 pm

    Hi Sophia – when you buy the ready made Gluten Free Palin Four – i.e. Doves Farm brand (and the like) – why does it have that horrible powdery taste/texture – what is this from – how can we avoid this and get closer to normal bread. Thanks

    • admin admin on October 12, 2016 at 6:09 pm

      Hi carol, I suspect that they use quite a large proportion of starchy flours such as tapioca or potato starch to act as a binding agent. Rice flour and sorghum flour aren’t as starchy and as powdery so it actually helps. Xx

  3. Eden on August 23, 2017 at 6:16 pm

    What percentage of buckwheat flour should I add to my blends?

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