Best 1:1 Gluten-Free Flour Blend (Our Secret Recipe!)

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Holding a spoonful of gluten-free flour above a glass jar with more flour

Friends, we’re SO excited to share the BEST 1:1 gluten-free flour blend recipe with you! It’s our perfected SECRET formula we began selling last year after countless rounds of testing.

It got rave reviews (!!), but with a worldwide audience and considerable accessibility challenges, it wasn’t available to all. So we decided to scrap the middleman and connect you straight to the source, i.e., the recipe!

Here it is: our (top-secret, absolutely perfect) 1:1 Gluten-Free Flour Blend that you can now make at home!

Jars, bowls, and spoonfuls of xanthan gum, white rice flour, brown rice flour, tapioca starch, potato starch, and cassava flour

What’s in our Gluten-Free Flour Blend?

  • Brown rice flour – a pleasant + nutty-flavored, light yet stable whole grain base that makes up the majority of the blend
  • Potato starch – a light and fluffy starch that prevents baked goods from being too dense
  • White rice flour – a neutral-flavored flour that helps bulk up the blend
  • Cassava flour – a mild-flavored, absorbent flour that helps make up for the structure the other flours lack
  • Tapioca flour – to help mimic the stretchiness of gluten
  • Xanthan gum – another ingredient that effectively mimicks the texture of gluten, providing stretchiness and binding

Learn more about the various types of gluten-free flours and when to use them here and in the video below.

Bowl with brown rice flour, potato starch, white rice flour, cassava flour, tapioca flour, and xanthan gum

What You’ve Said About our 1:1 GF Flour Blend

This is by far the best gluten free vegan flour blend I have tried and I’ve tried a lot of them. I’ve had great success using it especially in recipes provided by the Minimalist Baker!

— Stacey C.

It’s not easy finding a gf flour that replaces an all purpose flour. Sooo happy I finally found one at Minimalist Baker! Thank you!!!

— Jessica S.

I have made several baked goods (Chocolate pudding cake, muffins, chocolate chip cookies, etc.) with the flour mix. All have turned out delicious and pretty. This is the very best mix I have used, whether purchased or home-made!!

— Barbara V.

The BEST GF flour blend (that’s also vegan!) I haven’t had this much, consistent, success with baked goods ever! All three recipes I made, (including a pie crust!!) came out perfect. No one knew they were GF, and some thought I bought them at [a] bakery.

— Max A.
Stirring together gluten-free flours to make the best gluten-free flour blend

We can’t wait for you to try this blend! It’s:

Versatile
Reliable
Easy to make
Thoroughly tested
& An effective 1:1 replacement for all-purpose flour!

How to Use It

It works well in almost any recipe that calls for all-purpose flour, including cookies, quick breads, pie crust, cakes, brownies, muffins, flatbread, and crackers, as a breading, and more! Find 20+ recipes we’ve tested using our 1:1 gluten-free flour blend here.

Picking up a spoonful of gluten-free flour blend from a jar

Best 1:1 Gluten-Free Flour Blend (Our Secret Recipe!)

Our SECRET formula for the BEST gluten-free flour blend. An effective 1:1 replacement for all-purpose flour for cookies, pie crust, cakes, muffins, and MORE!
Author Minimalist Baker
Print
Jar of our best gluten-free flour blend recipe
5 from 5 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 (1/3-cup servings)
Course Helpful How-to
Cuisine Gluten-Free
Freezer Friendly 6-12 Months
Does it keep? 3-6 Months

Ingredients

  • 1 ¼ cup brown rice flour
  • 2/3 cup potato starch (NOT potato flour)
  • 1/4 cup cassava flour
  • 1/4 cup tapioca flour (also called tapioca starch)
  • 1/4 cup white rice flour
  • 1 tsp xanthan gum

Instructions

  • Add all ingredients to a large mixing bowl and whisk to combine.
  • Transfer to a glass jar with a tight-fitting lid (or other sealable container) and store in a cool, dry place for up to 3-6 months. Alternatively, store in the refrigerator or freezer to preserve freshness and keep for longer, up to 1 year.
  • This blend is an effective 1:1 replacement for all-purpose flour in your favorite recipes — cookies, quick breads, pie crust, cakes, brownies, muffins, flatbread, and crackers, as a breading, and more!

Notes

*Different brands of flours vary in their ability to absorb liquid, depending on grinding method, how finely they are ground, etc. For this recipe, we used Arrowhead Mills Brown Rice Flour and Otto’s Cassava Flour, and the remaining ingredients were Bob’s Red Mill. Slight variation may occur when using other brands but shouldn’t make a huge difference, and you can adjust as needed (see the next note).
*If you’re finding your GF blend is less absorbent than all-purpose flour (baked goods are too wet or dense or cookies spread too much), try adding a little more (~1-2 Tbsp) brown rice flour or cassava flour. If you’re finding your blend is more absorbent than all-purpose flour (baked goods are too dry or brittle), add slightly less brown rice flour or cassava flour the next time you make it.
*We used the “scoop and level” method to measure the flours. You can also use a scale and measure in grams. Click “Metric” under the Ingredients header above to see the weight measurements.
*Nutrition information is a rough estimate.

Nutrition (1 of 8 servings)

Serving: 1 (1/3-cup) serving Calories: 186 Carbohydrates: 43.4 g Protein: 2.3 g Fat: 0.7 g Saturated Fat: 0 g Polyunsaturated Fat: 0.3 g Monounsaturated Fat: 0.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 17 mg Potassium: 103 mg Fiber: 2.1 g Sugar: 0.2 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 7 mg Iron: 0.8 mg

Reader Interactions

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  1. Cindy Pye says

    I’ve tried hard to find a 1:1 gluten free baking flour with no xanthan gum in it and can’t find any. I have a history of digestive issues and my gut reacts to it. I’m hoping to find a diy recipe without it. I see yours has it, also. Is there anything else I can substitute for xanthan gum or can I just leave it out? I’m new to this and do out of my element. Help?🙂

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cindy, you can leave it out! We find xanthan gum does help it perform more like all-purpose flour, but it’s not absolutely essential.

  2. Maria Rojas says

    This really is the best GF flour blend, my 14 yr old made some really incredible vegan GF Lemon Poppyseed muffins with this flour blend. They were so good you wouldn’t think they were GF.

  3. Maria says

    Hi there! Could you please clarify if you mean SWEET white rice flour or just plain white rice flour? I’ve read they can’t be swapped and I want to ensure I’m picking the right one. Apparently SWEET white rice flour is more glutinous and I have seen it suggested in GF baking, but you are the baker and this is your blend, so I figured I’d go straight to the source before I started blending away. Thank you in advance!

    Maria :)

  4. Lea says

    Hello! I had purchased a packaged version of this from you all last year but can’t find it anywhere. Is it still being sold? If so, where can I get it?

  5. Lindsey says

    Can’t wait to test this out! Is the xanthan absolutely necessary? I understand it’s more of a binder, but am trying to avoid gums if possible. thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lindsey, we find xanthan gum does help it perform more like all-purpose flour, but it’s not absolutely essential. The results will vary slightly!

  6. Elizabeth Murphy says

    is there a substitute in your new 1 to 1 flour blend, where I can leave out the tapioca starch and use something else? My food sensitivity test identifed tapioca starch as something to avoid. I realize it might alter the perfection you have achieved but I am willing to try out a substiture to see what may result.
    Thanks a million!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elizabeth, the next best option would be arrowroot starch, but it can yield a bit more gummy result. Hope that helps!

  7. Parul Gupta says

    Hello,
    Could you please suggest a substitute for White rice flour? Could Almond flour work instead ? Thank you for your amazing recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Parul, results will vary, but more brown rice flour + potato starch might work in place of white rice flour. Or a lighter flour such as sweet sorghum flour. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Veronica, Oat + white rice flour could maybe work! Just keep in mind any subs will lead to a varied result. Maybe 90 g oat flour + 80 g white rice flour (total, not in addition to what’s already in there)? It’s hard to say without testing it ourselves!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Veronica, almond flour is more crumbly and not as absorbent. We’d say it’s not a good sub for brown rice flour. Your idea to sub oat flour would be preferable.

  8. veronica says

    I have your recipe for DIY gluten free flour blend, I have all the ingredients, except for the brown rice flour, can I substitute oat flour instead? & how many grams shall I use, please list ingredients for me
    thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Veronica, oat flour will yield a more gummy result, but could be okay in some recipes. You’d probably need ~90-110 grams. Let us know if you do some experimenting!

  9. Jessie says

    The best. Better than store bought by a mile. So far I’ve made incredible pancakes, pumpkin cake, and banana bread, all with light, tender results that held together well. Thanks for this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your lovely review, Jessie! We’re so glad you’re having so much success with the blend! xoxo

  10. Liv says

    Potato is a nightshade, and thus an allergen for a lot of people (including my partner.) Any ideas on a substitute for potato starch?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liv, we find potato starch is really key in gluten-free baking for a light and fluffy texture. The next best option is corn starch, but it’s more drying and less fluffy!

  11. Jessie says

    Hi! I made this and I’m excited to use it. Do you recommend it as a general sub for AP flour? Or only in certain recipes? Do you have favorite recipes you like to use it in? Trying to figure out where to start. Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re excited for you to try it too, Jessie! It doesn’t work in every instance of AP flour (yeasted recipes are more tricky, for instance), but it does work for many things including cookies, quick breads, pie crust, cakes, brownies, muffins, flatbread, crackers, as a breading, and more! Find 20+ recipes we’ve tested using our 1:1 gluten-free flour blend here. Hope that helps!

  12. Maria says

    Hi. I live in a country where brown rice flour is basically impossible to get. I was wondering if buckwheat flour would be a good replacement in this recipe. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maria, texturally it might work! Buckwheat has a stronger flavor though so it will be too strong in some recipes. It would likely do well in recipes with chocolate or banana. Hope that helps!

  13. Karissa says

    Hi,
    Do you have the ingredients listed somewhere by weight as well? I find it difficult to maintain consistency in baking otherwise.
    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karissa, yes! You can find the weight measurements by clicking “metric” beneath the ingredients header. Hope that helps!

  14. Heidi Brown says

    I bake a LOT, sort of a hobby, but I recently met a young boy who needs to eat gluten free. I am looking forward to using your formula. If I use the same brands as you do, can you be more specific on the weight (grams) of brown rice flour I should use? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes! If using Arrowhead Mills Brown Rice Flour, we’d recommend 175 grams. Love that you’re experimenting with gluten-free for him! xo

      • Heidi says

        I REALLY appreciate your response. My Arrowhead arrives today and I am intrigued by your 1:1 recipe. My recipe tester is a nine-year-old boy, so the pressure is ON! TYSM, Heidi

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christine, did you mean to comment on a different recipe? This on is for a flour blend, not a bread. Happy to help if you could give us more details!

  15. Kate says

    I am trying to find a good flour blend to use in order to make GF pasta for my friend with celiacs. Would I just need to adjust certain quantities to get this recipe to work? For example more xanthan gum and cassava or less potato starch? Hoping to be able to make a large batch to have on hand 😊

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kate, we haven’t tried this specific blend in GF pasta, but we have a great recipe for GF pasta here!

  16. Tracy Perez says

    Would love to see a blend with a cassava, almond, coconut, arrowroot mixture. With both coconut and almond or one or the other. Have you tried something like that?

  17. Pooja Shah says

    Does the white rice flour is the glutinous rice flour or regular rice flour ?

    Also Wht alternative do we use for cassava flour ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Pooja, we used regular white rice flour. There’s not a great alternative to cassava flour in this recipe, but we do have a cassava-free blend here. It isn’t as great of a 1-1 substitute for all-purpose flour as this recipe is, but does work in many recipes, especially if adding a bit more flour.

  18. Brenda Grace says

    I just love what you all do and it as been my biggest saviour for recipes that actually work in my food journey and enjoying a new ‘normal’ without the compromise.

    I’ve read all the comments and can see a few substitutions but still need to ask about tapioca. Firstly if Guar Gum is used for the same reason how much extra would I need to add to remove the tapioca. Secondly can you explain why most recipes do use both ? What’s the fundamental rational?

    BTW I love that you explained what each ingredient’s purpose is to understand why and what and removed the mystery for those of us that just live cooking but don’t get into the science if it all.

    Brenda 💝

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re SO glad our recipes have been helpful in your journey, Brenda! Thank you for your kind words! We aren’t sure about using guar gum as a substitute for tapioca starch, but what about maybe trying arrowroot starch? It would be close, though arrowroot can make baked goods gummy, so we’d say maybe 2-3 Tbsp arrowroot plus an extra 1 Tbsp cassava flour? Let us know if you do some experimenting!

      • Brenda Grace says

        Thanks for the arrowroot heads up and substitution suggestions

        I’ve since realised while watching your video attached that I overlooked the fact I also react to cassava given it’s from the same source. Once again a suggested substitute would be appreciated with the exception of oat and buckwheat ( also off my list of safe foods )

        Thanks once again

        Brenda

  19. Wendy Portnuff says

    I just want to let you know that your website is my very favorite. I love that you are creating recipes for all the foods I have been searching for since I became a gluten free vegan. Thank you very much. You are a lifesaver! And your recipes are fantastic.

    • Carola says

      Same here! Whenever I need some positive energy, I roam around on this site and prepare all recipes that make me happy! Thank you so much for all the good and passionate work you’re doing!

      Loads of love,
      Carola

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa, Since it’s the main flour in this blend, we can’t guarantee the result will be the same with swapping it out. There’s not a great gluten-free alternative that functions the same, but you could play around with oat flour, sorghum flour, buckwheat flour, quinoa flour, and/or millet flour (though we haven’t been able to find one that isn’t bitter). Regarding rice/arsenic, our understanding is that it’s the growing conditions, not the rice itself that causes some rice products to have a higher arsenic content. If concerned, you could try using a brand/product that is grown in an area with lower arsenic content in groundwater.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kat, we find potato starch is key in gluten-free baked goods for a light and fluffy texture. We aren’t sure of a corn and potato-free option that will produce a similar result, but you could experiment with more tapioca (or maybe arrowroot) and cassava possibly?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sora, we find potato starch is key in gluten-free baked goods for a light and fluffy texture. We aren’t sure of a nightshade-free option that will produce a similar result, but you could experiment with more tapioca (or maybe arrowroot) and cassava possibly?

  20. Mary E Strange says

    Love that you have vegan GF – yay. I have a friend who is going vegan and has to be GF. Problem with much of the mixes is Xanthum Gum – which she has a bad reaction to. Is there any suitable substitute? Thanks so much.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mary, you can leave it out, but it won’t work quite as well as a 1:1 substitute! Xanthan gum mimicks the texture of gluten, providing stretchiness and binding. Psyllium husk powder has a similar effect, but it’s not quite the same.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mayen, you can, but know it won’t work quite as well as a 1:1 substitute! Xanthan gum mimicks the texture of gluten, providing stretchiness and binding.

  21. Carola says

    Hello, dear bakers,

    How wonderful, thank you so much, I’ve waited and prayed for this moment ever since I went gluten free! ;)
    I still have one little question: if cassava flour is not available, what sub would you advise?

    Thanxxalot in advance,

    Carola