Posted on: August 25, 2015 at 2:29 pm
Last updated: September 15, 2017 at 4:53 pm

Okay, so gluten free flours are all well and good. One gluten free flour is slightly different from another, and they’re all sort of good at doing individual things. Buckwheat flour makes great pancakes and crepes. I like coconut flour for brownies when I use flour (there are red bean brownies that are life changing and require no flour). But mostly you should find the perfect blend for all-purpose flour that you can use all the time.

Tips for Gluten Free Bakers

If you’re new to gluten free baking. There are things you should know. Like when you make anything, your batter is going to be so liquid-y it’s not right. Trust me, any additional flour is going to turn your baking into a brick you could build a house with (or clobber an intruder). I know from personal experience. Also, you’re first few experiments might be terrible. Like, really, really godawful. Don’t worry, you just haven’t figured it out yet. Being an awesome baker with gluten doesn’t always translate immediately to gluten free baking. Don’t give up.


There will be laughs, there may be tears (there were for me, but I had no gluten free swami coach to get me through things), you will learn.

Another final tip: if you’re actually gluten sensitive or allergic, get your gluten-free flour with a ‘certified’ stamp and never buy it in bulk. You can’t tell if the scoops used may have wheat flour on them.

Why This Flour Blend

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So, now that you’ve had your pep talk, I actually want to talk to you about my gluten free flour blend that makes…. Pretty much everything.


The thing about gluten free flour is trying to keep it healthy, maintaining protein, kicking out the gluten, but keeping that essential binding ability. So my favourite flours to blend are oat flour, coconut flour, white rice flour, sweet rice flour, and potato starch. You’ll find a lot of people use brown rice flour, but I think it tastes weird in baking and some people use tapioca starch, but even a tablespoon extra of tapioca makes things slimy and unpleasant, even after baking.

The Ingredients:

  • 1 1/2 Cup of Oat Flour
    • Oat flour is my favourite part of this recipe, because the flour is slightly sweet, so you can actually cut sugar from your recipe to adjust for the sweetness.
  • 1/4 Cup of Coconut Flour
    • A hardy, solid sort of flour that helps stabilize your flour concoction. Loads of extra protein and fiber. It makes you feel fuller longer. If you find your recipes come out “grainy” in texture, this is why. Let the wet ingredients soak in to the flour blend for 15 minutes.
  • 2 1/2 Cups of Millet Flour
    • This is the building block of the blend. It adds a warmth and body to your baking.
  • 1 1/2 Cup of Sweet Rice Flour
    • This is your binding ingredient. It’s what’s going to hold all of your concoctions together and make sure they don’t fall apart.
  • 1/4 Cup of Potato Starch
    • I know you’re going to want to ditch this part of the recipe, you can’t. You need the starch to keep it moist and light, though you can switch it out for tapioca or arrowroot starch.


Blend these together, keep them in an airtight container. Use them to make quick breads (banana bread, pumpkin loaf, pancakes) and baked goods (brownies, cakes, cupcakes, muffins, scones, cookies). You can also use these to make your own pizza crust. Just a thought.



  • Makes six cups of flour.
  • Because of the addition of coconut flour, I like to add an extra egg (applesauce makes a great binder if you’re worried about cholesterol).
  • Please, feel free to play with this recipe.
  • You can add xantham gum, but because of the addition of the sweet rice flour, it’s mostly always unnecessary.


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