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!
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.
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.
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.
Best 1:1 Gluten-Free Flour Blend (Our Secret Recipe!)
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.
Notes
*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.
Kim says
Hey, just wondering if the xanthan gum can be substituted for guar gum? Thank you.
Hi Kim, we haven’t experimented with guar gum, so we’re not sure!
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 💝
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
Ah, got it! That will definitely be tricky to achieve a similar result to this blend, but maybe more brown rice flour?
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.
Aw, thank you SO much for your kind words and support, Wendy! xoxo
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
Thank you so much for sharing, Carola! We appreciate you! xo
Lisa G says
Just a query… doesn’t rice especially brown, have arsenic in it?
Can we use something else?
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.
Kat says
Hello! Do you have a substitute for the potato starch as I am allergic to potatoes (corn too)?
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?
Lauren says
You are absolute beautiful people for this. Eternally grateful, can’t wait to see the results
xoxo!
Sora says
I have to give up nightshades. What can I sub potato starch with?
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?
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.
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.
Mayen Ruiz says
Do you have a suggestion for what I could replace the xanthan with?
Hi Mayen, psyllium husk powder has a similar effect, but it won’t act exactly the same.
Mayen says
Awesome recipe. I’m allergic to Xanthan gum, can I leave it out?
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.
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
Aww, YAY! Cassava flour is pretty key for making it a 1:1 blend. The next best option would be to use our other DIY GF Blend and add a little more of it in recipes that call for all-purpose flour.
Carola says
Thanxxxalot, I’ll give it a try!