How to make gluten free flour

Gluten free flour blend

I’m not sure if you’re aware, but Jeanne Sauvage developed the greatest gluten free flour blend known to man. Or, well, the gluten intolerant man. Or woman. Whatever. The point is, you no longer have an excuse to continue buying those terrible, overpriced bean flour blends. Because now you can just make your own. For cheaper. Besides, you’re not fooling anyone with those nasty, bean containing cookies. Sure, bean flours are nutritious, but they taste like rotten cauliflower. And I’m not kidding. Have you ever eaten raw cookie dough made with a bean flour blend? It tastes like something horrible. Something so horrible you couldn’t pay me any amount of money to put it in my mouth again.I buy all of my flours for this mix from Bob’s Red Mill, in bulk, through Amazon. If you plan on making this regularly, do yourself a favor and buy the flours in bulk. Not only is it cost effective, but you get them sent straight to your door. Jeanne uses tapioca starch in place of the arrowroot. But for me, the arrowroot starch worked much better with my vegan baking. Experiment! See which starch works best for you.


2 1/2 cups brown rice flour
2 1/2 cups white rice flour
2 cups sweet rice flour
2 cups arrowroot starch

Combine ingredients and store in a cool place. For each cup of flour, use 1/4 teaspoon xanthan gum.

Yield: 9 cups


  • Reply Alicia 20 January 2012 at 6:20 PM

    Nice! Bookmarking this for future use in my gluten-free baking experiments.

    And you are so right about the bean flours. Chickpea cookies… never again.

  • Reply Shannon 20 January 2012 at 6:53 PM

    I will have to try this mixture! I normally mix almond meal, white rice four, and tapioca, but it gives me really variable results.

  • Reply Carrie 20 January 2012 at 11:35 PM

    I definitely need to give this a whirl!

  • Reply Cara 25 January 2012 at 12:53 AM

    Is my personally mixed flour coming in the mail soon???? Ugh-uh. I hate waiting :) hehe

  • Reply Anonymous 10 March 2012 at 12:14 PM

    When do u add the xanthan gum? I am new to this!!

  • Reply joanne 3 September 2012 at 11:13 AM

    Still working my way through your blog recipes.. it’s 4:11 a.m., but am excited to find this blog and try out some of these recipes! I’m new to gluten free baking.. How long can you keep this flour mixture? Does it last longer in the refrigerator? Thanks!

    • Reply Ashlae 3 September 2012 at 1:31 PM

      It keeps about three months. And yes, I store mine in the refrigerator :) You can get each of the flours online through Amazon – super cheap and they go straight to your door!

  • Reply Rachel @ foodrefuge 20 February 2013 at 5:28 PM

    Hi Ashlae,

    Thank you for posting this! I just wanted to let you know that I used your gluten free flour blend and coconut whipped cream recipes on my blog, (with full credit given and links embedded, of course:-). Here’s the link to the recipe I created with them – Smokey mocha tarts with GF flour and coconut shipped cream!


  • Reply Ashley 12 April 2013 at 8:49 PM

    I have started experimenting to find an alternative to oat flour in my baked goods. Even with gluten-free certification some people cannot tolerate oats. So far, I’ve found that GF all-purpose blends work really well. I tested 3, King Arthur (the BEST), Pamela’s (pretty good!), and Bob’s Red Mill (great texture, awful flavor). I’ve heard so many people say that the bean flour taste cooks out while baking…that is FALSE. :) haha! I was laughing at your comment about the bean flours. BLEGH. When I run out of the all purpose mixes I will be trying this next!

  • Reply Triz 20 July 2013 at 2:22 AM

    What is sweet rice flour?

    I have a super duper blender and have been making my own rice flour from brown rice. Seems fine. And is cheap to make.

    I was just thinking this morning that I need to find a good gluten-free flour recipe, after paying $9.00 for a pack of Bob’s Red Mill pancake mix. Bought mixes are so pricey!

  • Reply Cecilia Waltz 22 February 2014 at 3:25 PM

    Could oat or coconut flour be substituted for the brown rice flour? Also, can the xanthum gum be added when the flour is mixed together?

    • Reply Ashlae 22 February 2014 at 3:57 PM

      Brown rice flour is imperative, so a substitution would not work. You can add the xanthan gum, but I have better results when I add it while I’m preparing a recipe.

  • Reply Gluten-Free Waffles with Berry Compote | eHow Food Blog: Healthy Recipes, Cooking Tips & Drinks 20 August 2014 at 11:01 AM

    […] I use a homemade gluten-free flour blend in this recipe, but feel free to use a gluten-free flour blend of your choice. This recipe can […]

  • Reply Suzanne Holt 6 December 2014 at 6:51 AM

    Glad you clarified that you do add the xanthan gum later on. I like your advice about buying the flour in bulk online – that is a helpful tip. Pinned to my “Gluten Free Living” board.

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