Homemade Gluten-Free Flour Recipe

Make your own gluten-free flour to use for all of your home recipes.

From "Gluten-Free Small Bites
January 2018

  • Making your own gluten-free flour can be less expensive than buying it from a store.
    Photo by Pixabay/kerdkanno
  • “Gluten-Free Small Bites” by Nicole Hunn makes all of your favorite treats gluten-free, so that anyone can enjoy.
    Photo by Jennifer May

Yield: Makes 1 Cup

Gluten-Free Small Bites (Da Capo, 2016) by Nicole Hunn brings bite-sized gluten-free options to eager home chefs. Whether or not you have a gluten allergy, these recipes are guaranteed delicious and perfect for all for the on-the-go moments in your life. The following excerpt is Hunn’s Miniature Vanilla Bean Scone Recipe.

Commercially Available All-Purpose Gluten-Free Flours

Better Batter and Cup4Cup. These are my two favorite brands of commercially available all-purpose gluten-free flour blends. The two all-purpose gluten-free flour blend recipes I provide are a Mock Better Batter Gluten-Free Flour, which approximates the results achieved with Better Batter Gluten-Free Flour, and my Better Than Cup4Cup Gluten-Free Flour, which corrects what I think is an imbalance in Cup4Cup itself. Either of those blends can be used successfully in any recipe in this book that calls for an all-purpose gluten-free flour.

The Homemade Flour Blends

The flour blend recipes that follow can be multiplied by as many factors as you like. I typically make at least 10 cups at a time by just multiplying every ingredient by 10, placing the ingredients in a large, airtight, lidded container, and whisking very well. For an online calculator that does the math for you, please see the page “Flour Blends” on my website Gluten-Free on a Shoestring.


For 1 cup (140 grams) Mock Better Batter All-Purpose Gluten-Free Flour

• 42 grams (about 1/4 cup) superfine white rice flour (30 percent)
• 42 grams (about 1/4 cup) superfine brown rice flour (30 percent)
• 21 grams (about 2-1/3 tablespoons) tapioca starch/flour (15 percent)
• 21 grams (about 2-1/3 tablespoons) potato starch (15 percent)
• 7 grams (about 1-3/4 teaspoons) potato flour (5 percent)
• 4 grams (about 2 teaspoons) xanthan gum (3 percent)
• 3 grams (about 1-1/2 teaspoons) pure powdered fruit pectin (2 percent)

For 1 cup (140 grams) Better Than Cup4Cup All-Purpose Gluten-Free Flour

• 42 grams (about 1/4 cup) superfine white rice flour (30 percent)
• 25 grams (about 8-1/3 teaspoons) cornstarch (18 percent)
• 24 grams (about 2-1/2 tablespoons) superfine brown rice flour (17 percent)
• 21 grams (about 2-1/3 tablespoons) tapioca starch/flour (15 percent)
• 21 grams (about 3-1/3 tablespoons, before grinding) nonfat dry milk, ground into a finer powder (15 percent)
• 4 grams (about 1 teaspoon) potato starch (3 percent)
• 3 grams (about 1-1/2 teaspoons) xanthan gum (2 percent)


1. Blend all of the ingredients together evenly.

More from: Gluten-Free Small Bites

• Gluten-Free Black Bean Pupusa Recipe
• Gluten-Free Mini Vanilla Bean Scone Recipe

Excerpted from Gluten-Free Small Bites: Sweet and Savory Hand-Held Treats for On-the-Go Lifestyles and Entertaining by Nicole Hunn. Copyright © 2016. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

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