I have created the following copycat gluten-free flour mixes to work as cup-for-cup substitutes in most regular baking recipes and in any recipes on this website. These mixes will also work in recipes calling for Bob’s 1:1, King Arthur Measure for Measure, Better Batter, Doves Farm and Cup for cup. If you usually use a blend not mentioned here, check the ingredients list and pick the blend that is closest.
Gluten-free baking doesn’t have to be overly complicated to yield great results. Having one or two flour blends that will work for all of my recipes is a big part of this. I have had great success using Bob’s Red Mill 1:1, King Arthur Measure for Measure, Cup4Cup and Better Batter blends. However, I know that many people prefer to blend their own flours in order to control the quality of the ingredients – for example, using organic flours.
I have created the following copycat gluten free flour mixes to work as cup for cup substitutes in most baking recipes and in any recipes that use the above mentioned flours.
The only difference between the two blends is that one contains sorghum, and one does not. Sorghum adds a touch of a wheat-like flavor and is slightly heavier than the mix without it.
Both of these mixes are all in ones. They contain xanthan gum, so you can use them to convert recipes that were not originally formulated to be gluten free. If you are using them in a recipe that also contains xanthan gum, I would experiment with either cutting the xanthan way back or omitting it altogether. If you are using these blends for yeasted bread, make sure the recipe includes psyllium husk.
I generally uses Bob’s Red Mill flours to create my blends, because they are readily available in most supermarkets in the states and are not overpriced. You can find organic versions of all of these flours on Amazon.
Gluten-Free Flour Blend #1 (Bob's 1:1 Copycat)
Ingredients
- 884 grams white rice flour
- 408 grams brown rice flour
- 408 grams sorghum flour
- 385 grams potato starch
- 181 grams tapioca starch
- 15 grams xanthan gum
Instructions
- Sift all ingreidients together a few times to ensure even distribution of all ingredients, and store in an airtight container. If you bake multiple times a week (like me), you do not need to refrigerate. If you are a less-frequent baker, refigeration will prolong the shelf life of your mix.
Nutrition
Gluten-Free Flour Blend #2
Ingredients
- 1292 grams white rice flour
- 408 grams brown rice flour
- 385 grams potato starch
- 181 grams tapioca starch
- 15 grams xanthan gum
Instructions
- Sift all ingreidients together a few times to ensure even distribution of all ingredients, and store in an airtight container. If you bake multiple times a week (like me), you do not need to refrigerate. If you are a less-frequent baker, refigeration will prolong the shelf life of your mix.
I use the #2 blend all the time. It’s cheaper, easy to make and gives just as good a result.
When I first changed to a low Fodmap recipe I tossed all things wheat and purchased a rather extensive list of flours that work for GF. I found I use a 1:1 blend though, so those specialty purchases were just sitting in the cupboard. I decided to make this and very glad I did. It works GREAT! It is also a money saver to make your own blend. I have used it now in a variety of recipes with great success. I won’t bother buying 1:1 blends anymore. Well worth trying!