Gluten Free Cookie Flour Blend in the making


This gluten free cookie flour blend is what took my cookie baking to the next level!

If you’re not happy with your cookies so far, or you’re still trying to make gluten free versions of some old favourites then keep reading. I’ve got tips for success and cookie basics for gluten free bakers.

Having a few flops with cookie recipes seems like a mandatory part of learning to bake gluten free. People share stories and pictures of cookie dough spread over the entire baking pan swimming in grease. In the moment it’s frustrating, expensive and might make you shy away from trying cookies for awhile.

Yet the lure of warm cookies right out of the oven, spending a relaxing evening baking with a friend or the excitement of watching kids learn to bake are all reasons that bring us back into the kitchen to try again.

October seems to kick off baking season with pumpkin cookies then soon enough we’re on to gingerbread and shortbread. If you love making cookies, or are trying to pass that job on to your kids, try this gluten free cookie flour blend. It won’t work in every single recipe but it was a game changer for me!

What’s in Your Gluten Free Flour Blend

It’s always worth repeating, there’s no single gluten free flour or flour blend that works in all recipes.

If there was we wouldn’t have so many flour blends available. Gluten free bakers know that almost everything we make is with a blend of flour and starch. It’s a game changer to find a blend that works for most of the baking you do. It’s another thing to find what works in all your cookie recipes. (Maybe I have more cookie recipes than the average person but I don’t see that as a bad thing.)

The terms blends and mixes are used interchangeably but technically a box mix will include baking powder or baking soda, salt and maybe sugar and flavouring. In this post this is a flour blend that you’ll use in place of wheat flour. For more tips on adjusting recipes for gluten free check out this post, Tips For Making Gluten Free Cookies.

My best tip is to simply be aware of what’s in the packages you’re using so just read the label.

Making My Cookie Flour Blend on YouTube

Remaking Old Favourites

Whether you’re new to gluten free or just want to improve your homemade cookies this is an excellent flour blend to try. Cookies have a high fat and sugar content plus a short cooking time that doesn’t allow for the gluten free flours to absorb all the liquid. This may be why your old recipes don’t work with a flour blend you thought was great.

I’ve successfully made cookies with my EGFG flour blend but not all recipes worked. I learned that brown rice flour and almond flour work well so I experimented adding those to my blend in some recipes. For other recipes like my favourite gingerbread I used this gluten free cookie flour blend and they were finally perfect!

The results were so amazing that I was encouraged to try different recipes with this new flour blend for cookies.

PIN for later…

Ingredients to make a Gluten free cookie flour blend

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Organize For Success

One of my mantras is Organize For Success. With so many more ingredients some organization on the front end will prevent frustration when you bake. I try not to make a flour blend at the same time as I bake to avoid frustration and confusion. Think of your flour as an extension of grocery shopping. Get organized, have your flour blends in the cupboard ready to use when you want to bake.

Below is a printable pdf with the original small recipe plus a double and quadruple recipe for holiday baking. Print it and tape it to the inside of a cupboard door, the container you make or store the flour in or both. Make as much as you need and store it in the freezer when you’re taking a break from cookie making.

Get The Tools

Every kitchen needs a few tools and it will change over time depending on what you like to cook. Many items will last for decades so think of them as an investment and buy decent quality. Here are a few of the tools I use to make cookies and I might use all of them during a cookie baking spree during the holiday season.

  • Technically a cookie sheets has no rim allowing optimal air circulation in the oven during baking.
  • Rimmed baking sheets are better for roasting vegetables or making granola but they can double for cookie baking too. I have two of them that I only use for baking (no garlic allowed).
  • Parchment paper has been a good option for lining baking pans for years.
  • Reusable baking pan liners are the best environmental choice because they can be washed and reused for years to come. There are several options and I recommend buying one the size of your pan for maximum efficiency when baking. They may require some adjustments to cooking time so pay attention and be patient.
  • Portion scoops are time efficient, they make uniformly sized cookies for even baking and for some cookies they give the nice rounded look you want.

If you’re planning to bake this holiday season start now. Chose two or three recipes you want to master and give this gluten free cookie flour mix a try. I’d love to hear about your cookie baking in the comments below.

More Help For Cookie Baking & More Recipes

My blog post titled Tips For Making Gluten Free Cookies is full of tips and for podcast listeners it also includes a link to my interview with Sue Jennett on A Canadian Celiac Podcast all about cookies.

From my year-long blog series on How To Use Gluten Free Flour this post, How To Use A Gluten Free Flour Blend has lots of tips for working with blends in combination with other flours. With ways to tweak what you are already doing you’ll be on your way to improving your results. Happy Baking!

This is a Recipe Round Up of Gluten Free Cookies with links to all my cookie recipes.

Gluten Free Cookie Flour Blend

Frustrated with gluten free cookies? Here's the gluten free cookie flour blend that took my cookie baking to the next level.
Author: Cinde Little
Prep Time: 5 minutes
Course: Baking, Cookies & Bars
Cuisine: Canadian
Keyword: gluten free cookie flour blend


  • 90 grams brown rice flour (⅔ cup)
  • 25 grams almond flour* or ground almonds (¼ cup)
  • 30 grams potato starch, sifted (3 Tbsp)
  • 15 grams tapioca starch (1 Tbsp + 2 tsp )
  • ¼ tsp xanthan gum


  • Combine all ingredients in a bowl and whisk to combine. Store in airtight container. Makes 1¼ cups.


*Almond flour should be light in colour. Almond meal includes the dark skin of the almonds and is not ideal for baking. 
In the recipe description you can get a printable page with three sizes of this recipe; single, double and quadruple amounts. Print it and tape it to the inside of a cupboard in your kitchen.
Tried this recipe?Let us know how it was!


  • Alene says:

    I cannot eat any rice at all. I know you spent time and ingredients creating this flour blend.
    Do you have a suggestion as to what I can substitute for the rice flour? I do have other blends without rice flour, but I don’t know if any 9f them are good with cookies. Thank you! V

    • Cinde Little says:

      Hi Alene! That’s an excellent question and you won’t be the only one wondering that. I have 2 recipes made with quinoa flour; Chocolate Chip Cookie Pizza (you can make them like normal cookies) and Peanut Butter Cookies. My cookie flour blend you mentioned didn’t work in every cookie recipe I tried so I know there is always more to learn. Do experiment if quinoa flour works for you. I have also seen cookies made with almond flour alone and other cookie recipes combining whole oats and oat flour. That should give you a good start on your cookie baking adventure without rice. Happy baking!

      Lastly I want to give a plug for my favourite resource, America’s Test Kitchen Cookbooks. I have How Can It Be Gluten Free, both volume 1 and 2. They have a newer book published in 2019 so take a look at them all if you’re in the market for a physical book. I’m pretty sure delicious cookies are in your future.

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