Gluten-Free Flour Blends & Convenience Mixes

Gluten-Free Flour Blends(source)

I don’t know what’s more confusing to a new gluten-free cook: telling them they can’t use wheat flour anymore, or bombarding them with so many choices their heads are left spinning.

I was in the spinning category.

After years of going gluten-free, I’ve narrowed gluten-free flours and blends down to my favorite three:

Coconut Flour
If I don’t want to use a blend of flours, I use coconut flour. Not only is it low in carbs, high in fiber, contains 14% coconut oil (which I LOVE because it’s high in lauric acid, strengthens your immune system, and boosts your metabolism), but it’s also grain-free. All of this makes it a great substitute if you’re trying to eliminate candida.

There’s a lot of good recipes already out there, but if you want to try converting a recipe, substitute coconut flour in equal amounts of wheat flour. You’ll need to use about 1 egg per oz. (or 6 eggs for every 1/2 cup) of coconut flour to help hold it together (in place of gluten) and increase the liquids some as coconut flour is very absorbent.

GF Flour Mix
This is a combination of a bread mix found in Annalise G. Roberts’ book, Gluten-Free Baking Classics and the flours found in Gluten-Free Bread – That Tastes Like Wheat. Makes 6 cups.

1 1/2 c. millet flour
1 1/2 c. sorghum flour
1 c. tapioca flour
1 c. potato starch
1 c. arrowroot powder

Carrie’s Master Mix
Carrie (a.k.a. GingerLemonGirl) created this Bisquick-like mix that really helped ease me into gluten-free cooking. Of course, I can’t seem to make a recipe without tweaking something, even a convenience mix. You’ll find the original below with my changes in parenthesis. Makes about 9 cups.

2 1/2 c. rice flour (I use sorghum)
1 1/2 c. oat flour or millet (I use millet)
1 1/2 c. tapioca flour
1 1/2 c. powdered milk
1 Tbsp. + 1 teas. xanthan gum
3 Tbsp. baking powder
2 tsp. celtic sea salt
1/2 c. shortening (butter is better, butter is better, butter is . . . okay, so we like butter. I use 1 stick which is the same as 1/2 c.)

Mix all the ingredients in a large bowl. Blend in shortening (butter, butter, butter …) just like you would for a pie crust – until the pieces are tiny and fully incorporated. I store mine in a glass jar, but anything would work as long as it’s kept in a cool, dry location. I’ve used this in any recipe that calls for Bisquick.

These are just some of the gluten-free mixes out there. But once again, whether you’re gluten-free or not, I encourage you to be careful about how much grain and starch you consume and whether or not it’s properly prepared by soaking or sprouting. Too much grain isn’t good for your digestive system.

Coconut flour would be the exception as it is not a grain or a starch, and it’s actually quite healthy for you. 🙂
Gluten-Free Flour Blends and Convenience Mixes


Shared with: The Healthy Home Economist, Flour Me With Love, Time-Warp Wife, Real Food Forager, Far Above Rubies, Women Living Well, Day 2 Day Joys, Laura’s Gluten-Free Pantry, Kelly the Kitchen Kop, Deep Roots at Home, Frugally Sustainable, Raising Homemakers, This Chick Cooks, Our Simple Country Life, GNOWFLGINS, Sorta Crunchy, Real Food Whole Health, Comfy in the Kitchen, Jill’s Home Remedies, Food Renegade, Real Food Freaks, Creative Christian Mama, Growing Home,


  • Very helpful! A friend and I are going gluten-free for various reasons. She’s had some time to bake and try out the coconut flour which she likes a lot. We just need to find a good place to order it from.

    • Paula

      Reply Reply July 9, 2012

      The BEST price I found was Azukar Coconut Flour on – however, they’re often out of stock and you have to wait, and wait, and. . .

      I’d also recommend the coconut flour from Azure Standard (if you can get it delivered to your area) at $5.05/lb. when I checked or Wilderness Family Naturals at $5.39/lb or $4.85/lb if bought in 12 – 1 lb. bags (you can freeze coconut flour if you buy in bulk).

      Hope that gives you some options for starters!

      • Deborah J Austin

        Reply Reply December 9, 2012

        Gluten Free Mama Mama’s Coconut Blend (Gluten Free Flour) 4 lbs. $12.15

        Is this a Good Flour? Do you know? It’s at Azure Standard.

        • Paula

          Reply Reply December 9, 2012

          I’ve honestly never tried it. Maybe someone else can pip up. 🙂

  • Andrea Merrigan

    Reply Reply July 12, 2012

    Love the information in this post. I was 100% gluten free in June and have continued to be gluten free for the most part. I have not invested any money in gluten free flours, but with your suggestions and recipes I might have to give gluten free baking a try! I love to bake so it has been tough going gluten free. I found you through day2day joys healthy 2 day link up!

    • Deborah J Austin

      Reply Reply December 9, 2012

      Try the GF Flour Mix, it is AMAZING for Pizza crust and Bread, )so far) still experimenting. I love it.. 😀

  • Thank you pinning on my Food Tips Board!

  • It can be quite an adjustment to bake GF for sure. Thank you for sharing such an informative post on Allergy-Free Wednesdays!

  • Foodfreak

    Reply Reply July 19, 2012

    Millet is a goitrogen, so if you have thyroid issues it might be a good idea to opt for something else instead. (And for the price of a pound of arrowroot starch I can buy grassfed beef… not a tough choice ;))

  • Deborah J Austin

    Reply Reply December 9, 2012

    I just wanted to stop by to let you know, I had to go Gluten Free a year ago. Never being much of a Bread eater, (unless it was a Loaf of fresh made Italian Bread- NOT GF), The bread aspect of the diet didn’t really bother me, but there were times that you needed bread. Anyways, the bread I bought was NASTY, and most of the recipes I found called for MANY flours. The cost of this diet itself is INSANE. So..I found a few recipes for bread that I tried, and they were OK, and I say that mildly. I was on a mission to make pizza dough, to try to save some money on the budget. I came across the recipe above for GF Flour Mix, and gave it a whirl. It was AMAZING. I had some left over so I labeled it and put it on the shelf. The next week, I HAD to make a loaf of bread, (only because Grilled Cheese Sandwiches), were on the menu. So I thought…Hmmmm, let’s give this a try. It was so nice to just measure out my 3 & 1/2 cups, instead of dragging out alllllll the bags. got the rest of the stuff I needed, added everything to the Bread Maker, and BAMM…It was the most wonderful Bread EVER. I will definitely keep this in my Pantry and would recommend this to anyone that is leery about the mix.. Sorry this is so long, and let me know who else I need to Thank…Thank you so much for posting this… 😀

    • Paula

      Reply Reply December 9, 2012

      I’m so glad you like the mix, Deborah! I too was on a mission for GF flour blend that could be used universally – it was so nice to find one and I’m happy to share my discoveries with all of you!

      Happy baking!

  • T.J.

    Reply Reply February 27, 2013

    I’ve tried your GF flour mix and I loved it! I made pumpkin raisen spice cookies, mmmmmm. BUT, I’ve recently learned that tapioca makes me sick (will the sensitivities ever end?). Can I substitute corn flour or corn starch for it?

    Thanks and blessings!

    • Paula

      Reply Reply February 27, 2013

      Yes, you could. Just be cautious of using too much corn derived items – they can cause sensitivities too. 🙁

  • Becca

    Reply Reply April 4, 2014

    Hi Paula – you say you do 3 loaves at a time – can you bake them all at once? Also have you had good luck freezing the bread after it’s baked (or freezing the dough)?

    • Paula

      Reply Reply April 9, 2014

      Hi Becca,

      Yes, I do bake them all at once and freeze two loaves after they’re baked. I’ve not tried to freeze them before baking.

  • Kristen

    Reply Reply September 28, 2014

    What can I do to replace the dry milk in the master mix? Can I just leave it out and add cocconut milk to the wet ingredients? We have dairy allergies

    • Paula

      Reply Reply September 29, 2014

      You can sure try! I’ve never left it out – but I’m sure it can be done with a bit of tweaking!

  • michelle

    Reply Reply March 25, 2015

    I cannot tolerate coconut and Deborah J. Austin said she made pizza dough and regular bread. I pray she made it from Carrie’s Masters Mix.
    Can’t have corn or potato either. Any suggestions?

    • Paula

      Reply Reply March 28, 2015

      I’m not sure what you’re trying to make, but have you ever used almond flour?

      • michelle

        Reply Reply March 29, 2015

        Sorry, I was referring to pizza crust. I tried Elaine’s Pantry paleo recipe with almond flour and it was a disaster.

        • Paula

          Reply Reply March 31, 2015

          You can also make pizza crust from almond flour, and there are recipes all over for crusts with cauliflower or zucchini. We prefer the zucchini one. 🙂

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