If you’re looking for an amazing gluten-free flour blend, look no further! Over the past few years I’ve experimented with a variety of different gluten-free flour combinations. I’ve been using this blend and I’ve been really happy with the results. I use this flour in place of all-purpose flour in muffins, cakes, quick breads, and cookies and it works beautifully. This blend creates the texture in baked goods I remember and miss from gluten-filled baked goods. This blend is also grain-free and much more nutritious than many gluten-free rice flour/starch blends you’ll find in the store. It also has a nice, non-chalky flavor. Buckwheat, potato starch, and arrowroot powder have natural elastic properties, so I’ve found I often don’t need to use binders like xanthan gum when using this blend. Here are the flours I use and why I use them. I’ve also linked back to my favorite brands on Amazon. Happy Baking!
Buckwheat Flour – Buckwheat flour is a magical gluten-free ingredient! Despite it’s name, it doesn’t actually contain wheat. Buckwheat is a low-glycemic psuedo-grain that is full of protein, fiber, and minerals. In addition, it gives gluten-free baked goods great structure and stability. It has natural elastic properties and using it in this flour blend usually eliminates the need to use additional gums and binders. I like to make my own buckwheat flour from raw buckwheat groats (not toasted buckwheat, which is called kasha). To make the flour, simply grind up the buckwheat groats in your high-speed blender into a fine flour. Buckwheat flour sold in bags at the store often has a strong and overpowering flavor, which is another reason I prefer to make the fresh flour. Even fresh, buckwheat flour does have a distinct flavor. I like using it in combination with the following flours so the flavor isn’t overpowering. Be sure to blend the flour very well so it is finely ground.
Almond Flour – Almond flour is everyone’s favorite gluten-free flour for a reason. It adds nice flavor and moisture to gluten-free baked goods. It also ups the protein and fat content in gluten-free baked goods imparting richness and browning. Be sure to buy blanched almond flour instead of almond meal. Blanched almond flour is simply almond flour where the nuts have their skins removed before they are ground into a fine flour. Blanched almond flour creates light and fluffy baked goods. I like the brands Honeyville or Digestive Wellness. I DO NOT recommend Bob’s Red Mill’s almond flour. I love Bob’s Red Mill for other products, but their almond flour is gritty.
Potato Starch – Potato starch (not to be confused with potato flour) gives baked goods wonderful tenderness and structure. It makes cakes and quick breads light.
Arrowroot Powder – Arrowroot powder is another starch that gives baked goods a light crumb and texture. Arrowroot powder also has elastic properties that help bind gluten-free baked goods, resulting in non-crumbly treats.
Erin’s Grain-Free Flour Blend
By Weight:
- 300 grams buckwheat flour (ground finely in the blender from raw buckwheat groats)
- 300 grams blanched almond flour
- 300 grams potato starch
- 100 grams arrowroot powder
By Cups:
- 2 1/4 cups buckwheat flour (ground finely in the blender from raw buckwheat groats)
- 2 1/2 cups blanched almond flour
- 1 3/4 cups + 1 tablespoon potato starch
- 3/4 cup arrowroot powder
Mix together all the ingredients. Sift together using a large wire whisk to really incorporate all of the flours. Store in an airtight container.
*If you have a kitchen scale I highly recommend measuring the ingredients out by weight. This is much more accurate. Weighing by cup tends to vary based on how people scoop out ingredients. If you are measuring by cup, scoop the ingredients lightly and level them off rather than pouring the flours into the measuring cup.
For a great nut-free flour blend try Gluten-Free Flour from This Vivacious Life.
You also might like these articles on how to make oat flour and substitute for oat flour.
Does this blend need to be stored in the fridge? How long will it last at room temperature in a sealed container? Please respond as soon as you can!
Thanks!
Willow
I,m allergic to both wheat and milk. I found many gl.free foods work well for me. I will try making the bread. Thanks, Erin
Corrine
Hi Erin! This is the first flour recipe I have seen with buckwheat flour. I don’t have any on hand but I do have white rice and sorghum flours. Could I use either or a combination of both to sub the buckwheat? Thanks so much in advance. Your recipes look amazing by the way!!
Unfortunately I don’t think those will work as a substitute for buckwheat! Buckwheat has unique elastic properties. Sorry about that!
Would this flour make good dog treats?
Erin, I want to try your grain free flour blend, but would like to know it I could make it without the potato starch. I don’t eat potatoes or potato by-products. If not, can I use another starch 0r perhaps up the amount of arrowroot? let me know. patty
I love this flour mixture. I’ve actually used it in some of my own recipes as a straight across trade and they’ve turned out amazing.
I’m so happy to hear that! Glad it is working well for you 🙂
Hi Erin, just want to say I love this flour mix and literally use it with everything! Your blog is a blessing to me and thank you for all the wonderful recipes. Being a mom of 2 little ones and having diet restrictions, your website is my “go-to”.
Thank you and have a blessed day!!!
Thanks so much Jen! I’m so happy to hear you’ve being liking the recipes! Comments like this make my day!
Hi Erin,
Have you figured out the amounts of carbs, fat, protein in 1 cup of this mix? I have to watch my carb intake. Thanks for sharing the flour mix and the recipes.
I have buckwheat flour already on hand, but I’m afraid to use it, since the flour blend could taste too much like buckwheat or have a funky flavor. Do you think if I use a little less it could be better? And replace with almond flour? Thanks so much!
Also, I really dislike the taste of buckwheat, so I don’t want it to be a strong flavor in this flour blend.
Hi Willow! I like making fresh buckwheat flour from Bob’s Red Mill Raw Buckwheat Groats because it doesn’t have a strong flavor. I agree – I don’t like the strong flavor buckwheat flour sometimes has. But I do like how it holds up in gluten-free baking and how healthy it is. You could try using the same amount of grams of buckwheat flour. The texture should be the same, but the flavor might be stronger. I’ve never noticed a strong buckwheat flour in my baked goods using this blend though, if that helps!
Hello Erin….
What can I sub the almond flour with if I want to make this nut free?
Thanks!
I was wondering the same thing about nut free option for the flour.
Thanks
Erin, I discovered your blend a couple of weeks ago and have used it to replace flours in two different recipes so far (and they’ve been vegan ones as well). Worked very well both times and I look forward to experimenting more! Thanks!
Quick question: How many grams of protein and carbs does this recipe have per 1/2 cup? Thanks!
Great job on this flour blend! I like the use of the buckwheat.
Would it work the same to use tapioca starch for the potato starch if I left all other flours the same? I just don’t have potato starch…
Hi Anna! That should be ok. Potato starch sometimes makes things lighter and tapioca can have a slightly metallic taste – but they are so similar I think that will work!
Hi! Can we also use this blend for your apple crumb muffins? And does the blend work for pretty much every recipe or no? sorry for all the questions!
Oh and I mean all of YOUR recipe, not every recipe. But I assume it does do well in “regular” recipes right?
Hi Erin! I’m so excited to try this grain free flour blend. For your baked goods which already have established recipes, could you replace all the flour with this blend? For example, can you swap the 1 1/3 C of flour in your gluten free pumpkin chocolate chip bread with 1 1/3 C of this instead? Being mixed and ready to use is so nice! Yay! 🙂
Hi Rachael! Yes! You can swap out the flour in my Pumpkin Chocolate Chip Bread for this. I’ve added a few recipes to the bottom of this post that I know will work with this blend. Let me know how it turns out!