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Homemade Gluten Free Flour Mix

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Have you made a homemade gluten free flour mix? It might just be time to try it.

If you currently purchase a gluten free flour mix and you like it then appreciate that. If you are looking for a less expensive alternative or if you are not getting the consistently delicious results you want then consider this. A homemade gluten free flour mix is easy to make and stores well. I make mine once every month or two, depending on how much baking I do. I also try to make it on a day I am not baking. It takes a few minutes but it is nice to start baking and just pull out a canister of flour that is ready to use.

As you learn more about gluten free baking you can vary one of the flours and notice how it changes the taste and texture of your baking. I use this homemade mix to make my basic Banana Muffins and have made this recipe many times. So many that I can confidently substitute a new flour (anywhere from 2 Tbsp to 1/2 cup of the total amount) and actually notice the difference. This flour mix also works well in pancakes, wafflesStrawberry Shortcake, this party worthy Banana Bundt Cake with Chocolate Glaze and many more recipes on my website.

New To Gluten Free?

When people are new to the gluten free lifestyle it can be daunting to simply get into the groove of a restricted diet. Finding a balance between eating at home, replacing favourite staples with gluten free varieties, buying prepared and semi-prepared gluten free foods and finding safe food when traveling and dining out…no small feat. Somewhere in all that you probably want to make healthy choices too while still enjoying food every day and on special celebrations.

This may take years for some people (I can be a pretty slow learner when I want to be) or maybe only months for others. That’s up to you. But one thing is for sure, gone are the days of marginal gluten free baking. With the variety of flours available and the sharing of experiences via social media plus a few good old-fashioned cookbooks; you can and should have very high expectations for home baked goods. Amazing gluten free food is being made in home kitchens around the world, why not make yours’ one of them.

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Little Pantry Tip

Of course making a flour mix is easy but there is always more to implementing a new process in any kitchen. Here are some tips for setting up a system that works. After six years of gluten free baking this is what works for me.

There is nothing more frustrating than having the wrong tool for the job and that includes containers. The size and shape of a container affects how easy it is to use and to store. It is the difference between a little job being quick and easy, or the same job being frustrating. So spend a little time reorganizing your pantry to set yourself up for success. Designate tools and containers so they are always there when you need to do this little job.

The Set Up to Make a Gluten Free Flour Mix

Clear container – perfect to hold all the items I will need to make this flour mix. Clear is ideal for me to see everything at a glance. I like a container with holes on each side so it is easy to grab and move to the counter. No lid so my strainer handle is not a problem.

Kitchen Scale – Ideal for accurate measurements and consistent results. I like one with a flat surface that can hold any container and has an easy to read display.

Small plastic bowls – Choose a set of light weight bowls that are interchangeable and easily holds 300 grams of flour.

Clean canisters – I like easy-to-open containers with a wide top for easily spooning out flour. Buy what you like; stackable various sizes, a set of 4 or all the same size. I like the good old-fashioned 32-oz Mason jars with plastic lids for all kinds of food.

Mesh strainer – One that fits easily over your large flour storage container. I use it to get the lumps out of potato starch and I store my strainer in the bucket just for this purpose. That way I don’t need to wash it every time and it is never dirty or being used for something else.

Whisk – An essential kitchen tool for mixing flours. I find whisks with a plastic handle comfortable to hold and I have several sizes in my kitchen. A whisk works much better than stirring with a spoon or shaking the container. You decide what works best for you.

Large GF Flour Mix Container – Once weighed each flour goes directly into the final container I store it in. Mine comfortably holds this 8-cup recipe.

Smaller wide mouth Jam Jar with Plastic Lids – Use this jar for the leftover flour mix. It is handy to pull out when I need less than a cup of gluten free flour for any reason.

This recipe yields 1 kg of flour blend (about 8 cups). I have not yet wanted to double it but if you bake a lot you certainly could. I use this mix in most of my baked goods. It is best for muffins an quick breads. Recipes like cookies and Angel Food Cake require a few more adjustments.

Store Bought or Homemade

Using a store bought or homemade flour mix is a personal choice. It is convenient but there is always a trade off. Since there are so many different blends available it is not possible to comment on how any one would work in all of my recipes. You need to figure that out in your own kitchen. Making the same recipe and keeping notes is the most effective way I have found to do that.

I wish you luck…and fun, with your gluten free baking adventures. Let me know in the comments below why you make your own gluten free flour mix. I’m always interested in hearing about culinary adventures, both successes and mishaps.


300 g sweet rice flour
300 g potato starch
200 g sorghum flour
200 g millet flour


Place a bowl on the electronic scale and zero it (tare).
Spoon the sorghum flour into the bowl until the scale reads 200g. Dump it into the large container where you will keep your flour mix.
Spoon the millet flour into the bowl to measure 200g then add to the mix.
Spoon the sweet rice flour into the bowl to measure 300g then add to the mix.
Place a strainer over the large container.
Spoon the potato starch into the bowl to measure 300g. Spoon some of it into the strainer and use the back of the spoon to push it through the strainer. Continue adding more until all the potato starch is in the flour mix.
Stir the entire mixture with the spoon or put the lid on the container and shake. You can also do a bit of both.
Label the container. Add a second label with any instructions you will find helpful. Use in any recipe calling for 1 cup of gluten free flour mix.


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