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The Family Chef's Gluten-Free Flour Blend


Updated February 27, 2012

The Family Chef's Gluten-Free Flour Blend
© Amy Fothergill

Amy Fothergill, who runs the website The Family Chef, recommends this gluten-free flour blend for almost every gluten-free recipe.

"I keep this mixed up in my pantry and just grab it when I'm baking," she says.

The gluten-free flour blend works especially well for Amy's basic gluten-free, dairy-free bread recipe. Amy teaches cooking classes, writes a cooking blog and gluten-free column, and is the author of a soon-to-be-published gluten-free cookbook.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 6 cups gluten-free flour blend


  • 3 cups brown rice flour
  • 1 cup millet flour
  • 1 cup tapioca starch or tapioca flour
  • 1 cup potato starch


Mix together in a bowl and store in an air-tight container. The gluten-free flour blend does not need to be refrigerated.

Substitute this flour blend for regular flour in most recipes. When baking, for every 2 cups of this gluten-free flour blend, add 1/2 teaspoon of xanthan gum or 3/4 teaspoon of guar gum unless the recipe states otherwise.

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