To help gluten free cooks understand more about the ingredients available for baking I made this table with 11 Gluten Free Flour Recipes. Cooks around the world are experimenting with different gluten free flour blends and sharing what works for them.
Use this table to learn to make flour substitutions with more confidence whether you're experimenting, meeting other dietary needs or you just ran out of an ingredient. I've done a thorough search of the web and pulled together 11 recipes bloggers are using with success.
There's no limit to the combinations of flours and starches people are using to bake with and there's no right one. Sometimes you're focused on getting a recipe to work, at other times you may be more adventurous to improve a recipe or try a different flour. This is the kind of information that can be helpful.
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The Mindset of a Gluten Free Cook
Gluten free baking is a journey. Simply start where you are and keep baking.
I simply started noticing there were flour recipes using two and three and four ingredients. As I compared them I learned more and kept coming back to look at the differences. People at my cooking classes say this table gives them the confidence to substitute when they have to or want to.
How To Find a Good Gluten Free Flour Blend
Bake your favourite recipes over and over. As you bake you’ll become more confident and maybe more curious. Learning to be flexible will serve you well for all these reasons.
- We all run out of ingredients so it's going to happen.
- It’s also possible that you may not be able to find an ingredient you want.
- Over time your baking will change. You might try new flours for their nutritional profile or for how they are said to improve your baking. Sometimes you just want to use up a flour you weren't crazy about or you're living on the edge and you're going to experiment.
- People with celiac disease and the people they cook for can develop food allergies and intolerances at any time.
Learning to bake gluten free is overwhelming. Start with pancakes and a few muffin recipes (these Banana Muffins are my go to recipe for experimenting) or the specific foods you want to master (cookies anyone). Just know you can make anything you want and if you keep trying you'll get there.
Organize For Success
The recipe is the easy part, I randomly chose 11 of them for this table.
The hard part is the system, you need a good system. A really good system.
The sooner you get organized the sooner you'll be baking with ease. Whether you're new to gluten free baking or you've been around awhile, your system (or lack of one) makes all the difference. It'll save you so much time you'll wonder why you didn't do it sooner.
I do most of my baking with this 4-ingredient blend that I now call my EGFG gluten free flour blend. If I have a clean counter I can pull out that bucket and make my flour blend in less than five minutes. If you’re ready to reorganize read how I did it in this post, EGFG Gluten Free Flour Blend, or watch my YouTube video.
Equipment
These are the tools I have to keep my flour organized and be able to quickly make any mix. I've got another, less organized bucket, with other flours too but this system works great for me. If I'm trying a different flour mix my other flours aren't far away.
- Clear container that easily holds all the things and fits in a convenient location.
- Kitchen Scale for accurate measuring.
- Small plastic bowls of identical weight so they're interchangeable.
- Clear canisters with wide tops for ease of spooning out flour.
- Mesh strainer to get the lumps out of potato starch.
- Whisks, essential for thoroughly mixing gluten free flours.
- Large GF Flour Container big enough (but not too big it can't fit on the shelf). Mine comfortably holds my recipe that makes 8-cups.
- Smaller wide mouth Jam Jar with Plastic Lids for the leftover flour mix when I'm ready to make a new batch.
Thanks to Gluten Free Food Bloggers Everywhere
When I started to create this table I intended to give credit to the people sharing these recipes. The more I searched the more I found many bloggers using the same recipes. Since they're all shared openly on blogs I am offering this collection to home cooks around the world from gluten free food bloggers everywhere.
Let me know in the comments below how this table has helped you.
Happy gluten free baking!
More Resources For Help With Gluten Free Flour
- Downloadable Gluten Free Flour Guide
- Gluten Free Baking By Weight
- EGFG Gluten Free Flour Blend, the flour blend I use for 'most' of my baking.
- Gluten Free Cookie Flour Blend, a blend with more protein from almond flour that worked better in some of my cookie recipes.
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🎉 I made it into the Top 100 Gluten Free Blogs for 2025 and the Top 40 Gourmet Food Blogs. To learn all the ways I can help you click here, Everyday Gluten Free Gourmet.
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JDB
I am so happy to find this. I have been celiac for years, but did not bake. Now I am beginning to bake and have had a lot of success with commercial flour blends. However, I am developing type II diabetes and need low glycemic flours, and most commercial gluten free flour blends, have a large amount of rice flour. GRRRR. I am going to try some of your flour blends to reduce the amount of rice flour in my baking. Thanks.
Cinde Little
Janet, you're not the only one looking for less rice in your baking. I make a category called Rice Free Baking you can take a look at. I haven't used all these blends but I tried the 3-ingredient rice free blend from this table in my Banana Muffin recipe. I think they are a little too delicate and I would add another 1/4 teaspoon of xanthan gum next time. In that muffin recipe I give suggestions for tweaking the recipe with different flours to perfect it to your taste. Happy baking and let me know how it goes.
Rose
hey Cinde I read and I like your recipes for different flour blends! but I still don't knaw what recipes I can make using each and all of them, which one for bread making, and which one for cookie biscuits, for cakes and so on? I appologise if I sound stupid but you got knaw how to use the different blends. thankyou so much
Cinde Little
Hey Rose, there are no stupid questions. Some gluten free cooks make every recipe by measuring individual flours, that's how it was 10 years ago. Now most gluten free cooks use a premixed blend of flours and starches. They go by names like all-purpose or one-to-one gluten free flour. The most important thing to understand is that they will never work in ALL recipes. But, these blends will work in many recipes so it depends what you like to make. If you're looking for a homemade flour blend to start I recommend my 4-ingredient EGFG flour blend. It proves that you don't need a different blend for every type of recipe. I use it in more than 100 recipes with great results. A blend like this, and all the blends on the chart with 11 Gluten Free Flour Recipes, will work. It's your job to try one, pay attention to what you think of the taste and texture, then adjust as you learn and find your favourite flour blend. I suggest you try any flour blend with 3 or 4 ingredients for good results. I do not recommend anything on that table for yeast breads. Pick three recipes you want to try, make them and let me know what you learned.