Sarah’s gluten free flour blend


Don’t look any further…this is the best all-purpose gluten free flour blend!  I use this in all of my baking and I am quite happy with my baking results.  There is a difference in texture, as there is in any gluten free baking. It takes some getting used to with the flavor as well. I’m so used to it, being gluten free for over two years, that I actually prefer it now. I use this in place of all-purpose flour in all of my recipes and the results are fabulous! I love it for making cakes, cupcakes, cookies, muffins…and pancakes too!

Most of these flours are now available at many grocery stores or online. Gluten free products are becoming more and more available, which is great! I really love Bob’s Red Mill gluten free flours. They are so careful with their manufacturing process so I can trust that they really are gluten free. There are many companies out there, but I like sticking with the best and I always get the best results with Bob’s Red Mill!

Sarah's gluten free flour blend
SERVES: 9 cups
  1. Mix all the ingredients in either a large ziploc bag or bowl. Sift together using a large wire whisk to really incorporate all of the flours.
  2. Store in an airtight container in either pantry or refrigerator (for long term storage).
*I like to use 2 cups white rice flour for a lighter blend.
**With a corn allergy, simply use an additional ½ cup tapioca starch.


  1. Kristen says

    I've had a terrible time finding a gf flour blend I can use because I have a potato allergy. I noticed that you offer substitute suggestions for some of the other ingredients. Do you have any recommendations for removing the potato starch from the mix?

  2. says

    This is great! How do you keep it fresh? I don't bake everyday, and this is a HUGE recipe… does it keep in an airtight container, or should I refrigerate or something? I have no idea how xantham gum works… so not sure if I need to keep cool…

  3. Elisa says

    I just found out that I have celiac disease last week and wow is it difficult and EXSPENSIVE.. I'm in nursing school so money is really tight with my fiance being the only one working and we have 3 kids so wow this threw a curve ball in there.. Not to mention I'm also diabetic, so I'm trying to avoid carbs but sometimes I just need a treat! Any suggestions on low carb GF snacks? Thank you love your recipes.

    • says

      Elisa: I know being forced into a diet change can be overwhelming, but living a low fat vegan lifestyle with mostly whole foods will cure your diabetes.

  4. says

    This is great!

    When people have an issue with the texture being too dense, I recommend that they run the flours through the food processor so that the texture is much finer. Also, I mix chia seed with water to create a binder in place of xanthan gum, if at all possible.

    @kelkayla – I use millet flour a lot in baking, but it depends on what I'm making. Honestly, because I love to cook, I focus more on the flavors and textures for the specific recipe (cookies vs bread vs cakes), rather than whether or not an all-purpose version works, but I do have a small container of an all-purpose (sort of all-purpose) blend that I use for gravies, to thicken, bread meats, etc. I look forward to experimenting to see if it works in this combination, especially since I know not everyone likes to cook as much as I do. :)

    @Elisa – have you discovered palm sugar (lower glycemic than regular sugar), or xylitol (you substitute it cup for cup) or stevia (gets bitter if you use to much, so use it sparingly!)? As for the expense, I buy in bulk or if you subscribe to the newsletters for Vitacost or the Gluten-Free Mall – they often send coupons or discount codes, and also has coupons you can sign up for to get in the mail.

    I can't wait to read about how the expo goes! I'm hoping to make it to the one in Dallas. 😀

  5. says

    Hi I am new to gluten free but I have found several kinds of flours that I like in most recipes. Almond flour is good but I found putting too much in, it gets a bit dense. My granddaughters have dairy, egg, peanuts, & soy. Recently found I have a dairy intolerance too. I appreciate all of your work,the squirrels & birds have eaten my rock hard breads! I would appreciate any help with a good bread recipe. I don't want to give up baking either?

  6. Adria says

    Have you tried this mix with a flat bread? We have a few people who are gluten free at our church and we are trying to make a GF communion bread but have not had success yet. Our gluten full recipe is 3 cups flour, 3/4 cup milk, 1 stick of butter, 1/3 cup of honey & a dash of salt. I tried using Bob's Red Mill GF flour but it was too dry and had an after taste. Any suggestions?

  7. Anonymous says

    Hi…all of this gluten free information is new to me. My husband has dietary issues and we are looking to reduce our gluten intake. I am looking for a bread recipe but have noticed most of them require xantham gum. I am not familiar with this product. Is it safe for eating while pregnant? Can you purchase it at most grocery stores?

  8. Anonymous says

    Hi Sarah I was so excited when I saw that you had a flour blend that works well until I saw the potato starch. Is there any substitute for it as I am allergic to potatoes?

  9. Jean Farrell says

    I am looking forward to trying your blend. I just found out I have issues with corn and tapioca along with my dairy and gluten. Wonder if this would work with all potato starch? any suggestions? thx.

    • Anonymous says

      most of the starches are interchangeable – but Tapioca has the extra ability to provide good browning and crust tooth. That's why it is in so many recipes.

  10. says

    Hi Sarah,
    I have an allergy to rice. I wanted to try to make your chocolate chocolate chip cookies, but I can't do the rice flour that is in this blend. Do you have a suggestion for an alternative? Potatoes and corn are both okay for me, but wheat/gluten and rice is not…

  11. Anonymous says

    Same here – looking for an alternative to the brown rice in the recipe. Any suggestions? Looks great! Thanks for sharing your blend recipe, Sarah. :)
    Sarah B

  12. Anonymous says

    Hi Sarah,
    I made mini cupcakes using the blend, but once baked it is a little grainy. What can I do to change this?

  13. says

    Not an expert, but I've read that Authentic Foods brown rice is a much finer grind if you are using another and find too much 'crunch'. Also, teff is sometimes recommended to sub for brown rice flour and very finely ground corn flour may sub for white rice. I've wondered if light buckwheat would sub all right for brown rice. I prefer it as it's cheaper than teff and has more fiber and protein than brown rice. It does have a stronger flavor and the final product probably won't be as crispy as with brown rice.

  14. Anonymous says

    Greetings! I would love a gluten free flour mixture for my family. I am allergic to corn and tapioca. I can substitute with arrowroot, rice flour, and potato starch. Please help!

  15. Anonymous says

    Hey! I am baking your scones right now! For this recipe, since I did not have brown rice flour or potato starch i did 5 cups sorghum, 1 cup white rice, 1.5 cups tapioca flour, 1 cup arrowroot starch, 0.5 cup corn starch, and 5 teaspoons xanthan gum. it works perfectly!

  16. Anonymous says

    2.5 cup sorghum
    1/2 cup white rice
    3/4 cup tapioca
    1/2 cup arrowroot
    1/4 cup corn starch
    2.5 tsp xanthan gum

  17. says

    This is fabulous! Thank you so much for sharing this recipe. I will be substituting both the cornstarch and the xanthan gum. Xanthan gum is a corn by-product as many of us with insane corn allergies have found out the painful way )) Locust bean gum is a good sub. It's from carob.

    Again, thank you for sharing. You've gained a bunch of happy and grateful fans.

  18. Anonymous says

    Hi there, I was wondering if you could explain xanthan gum and what it is used for. I am nervous to use it because it sound so unnatural. Is it a necessity, I see it in so many Gluten free recipes. Thanks

    • says

      I do not prefer the Bob's flour blend because it is made up of mostly garbanzo bean flour and I'm not too fond of the taste. For me, buying all the flours is cheaper only because I make the flour blend all of the time!

  19. Anonymous says

    I am thinking your blend – and I would be making it all the time too – should be cheaper. As soon as my bag of Bob's is gone, I'm going to try your blend. Thanks for posting it, and not sure where you are located but if you're in Canada: Happy Thanksgiving!! And if you're not have a lovely weekend!!

  20. says

    Hi Sarah: I have not been diagnosed with Celiac or Gluten allergy but have been making changes in my diet to see if I can improve my health with other issues that I have that may be related to gluten intolerance. I have been substituting my all-purpose flour with Bob's Red Mill and I am excited to try your flour blend. I have also been trying to change to anything that is organic that I can and have started using coconut flour and coconut sugar and coconut oil. Have you tried using the coconut flour, sugar and oil? Could I substitute the coconut flour for one of the other flours in your blend? Thanks for all that you have done and are willing to share.

  21. says

    I have a corn allergy, and your recipe also calls for xanthan gum which you apparently do no know is almost universally fermented from corn and carries the corn allergens and that includes Red Mill who do not label this FACT either… So guar gum substitures quite well for xanthan gum with similar quantities. I suggest you test to verify, which is what I always have to do.

  22. Anonymous says

    Hello, just wondering, is this blend basically the authentic foods multi-blend flour? Or perhaps based loosely on it?


  23. Anonymous says

    Hello, I am allergic to potato, how can I replace it? Thanks for the great recipes! I already tried cupcakes and they where amazing!

  24. Anonymous says

    How is this the best blend ever if you have to get use to the taste, and texture and makes dense heavy cakes? I've had cakes that Tate and feel the same as gluten flour cakes. But everyone is raving so I'm curious but don't wan o spend tons of money if its going to be heavy and weird tasting. Did you just say that as a disclaimer?

  25. Anonymous says

    High hopes on making this tomorrow, but just realised I have nothing large enough to store it in, even with halfing the recipe. I guess I could store it in a large bowl putting either another bowl or some tin foil over the top for now. I don't want to put off making it until I get a proper container.

  26. Anonymous says

    Hi Sarah: I made your GF flour blend today & then made vegan GF cranberry muffins….yummy!! I really like the flour!! Thanks so much for the recipe. I think this should be cheaper, in the long run, than buying Bob's Red Mill GF Flour :)

  27. Anonymous says

    I was wondering do you just add the 2 cups white rice to the original recipe or do you alter the original when you add the 2 cups white?

  28. says

    How do you use this flour blend, I am new to all of this gluten free. My daughter was just diagnosed with Celiac and we are waiting to see of any other family members have it. Do I just use this as a replacement in my normal bread and cake recipes?

  29. Lynne L says

    Susie, yes you can use it for most baking. Different blends yield different tastes & results. If you use Sarah's recipes, use the flour blend she uses, or read all the comments for substitutions that people have made. If you go to another blog/site/fb page (like glutenfreeeasily or or sylvanaskitchen) I suggest you use whatever they tell you to use, although you could experiment with Sarah's blend too with their recipes. Until you know what you're doing, I suggest you use whatever blend the site tells you. One note that most "newbies" don't know…tapioca flour is the same thing as tapicoa starch, but potato flour/potato starch is not. Oh and sweet rice flour and glutinous rice flour are the same thing & there's absolutely no gluten in it…no idea why some call it glutinous rice flour…very misleading. I like this flour & tend to use more of it than sorghum, as it's less heavy, but sorghum has more fibre/protein. Anyway, google gluten free & also on FB…it'll give you a ton of sites/pages. I love Sarah's recipes…give them a try. Make it easier on yourself & try not to substitute when you first start. Good luck!

  30. Anonymous says

    I am new to Gluten Free baking and I wanted to know if I could use this flour blend in place of the All-purpose flour used in traditional recipes and continue baking with all my traditional recipes or would the measurements change? I'm so confused. Any help will be appreciated.

  31. Anonymous says

    Is there something I can use instead of cornstarch? My son has a sensitivity to corn. Any suggestions would be helpful.

  32. says

    Awesome blend! I am so excited to start using it. If I ever were to run out of it, would the same measurements of your recipes with the blend work for all-purpose GF flour?

  33. says

    Hawaiian Taro Powder is the preferred starch replacement since there are no known allergies and it is a great source of fiber, folic acid and iron.

  34. Anonymous says

    My life can begin again and jam can be made! Thank you Sarah for bringing bread back into my life and the life of my little allergic friend who has only known PBJ on disgusting frozen bread substitutes.

  35. Anonymous says

    I love your blend! It is one of the best! Could you put weight on each different flour in this recipe? That way I can be more accurate – and make better treats!

  36. Anonymous says

    Hi! can i substitute xanthan gum with something like gelatin? if so do i just replace the teaspoons with the dry gelatin powder?

  37. Anonymous says

    Is tapioca flour and tapioca starch one and the same, or are they two different items? Just wondering since you noted that an extra 1/2 cup of tapioca starch could replace the corn starch in case of corn allergy.

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