Flour Mixes

After 41 chocolate cakes and 38 yellow cakes, I am proud (and honestly a bit relieved) to share my gluten-free flour mixes. You will notice these do not contain xanthan gum. I found it to be unnecessary for cakes since I use eggs. Also, the xanthan gum was adding an unwanted chewiness that is often found in gluten-free products and it gave the cakes a store-bought taste. I used Bob’s Red Mill flours so if you are using a different brand, I highly recommend using a scale and measuring by weight.


Flour Mix A

1 cup = 125 grams

200 grams (approx. 1 3/4 cups + 2 TBSP.) almond flour
150 grams (approx. 1 cup) white rice flour
145 grams (approx. 1 cup) brown rice flour
180 grams (approx. 1 cup) sweet rice flour
125 grams (approx. 1 cup) arrowroot

In a large mixing bowl, sift the almond flour. Add the remaining ingredients and whisk for two minutes.


Flour Mix B

1 cup = 125 grams

200 grams (approx. 2 cups) hazelnut flour
150 grams (approx. 1 cup) white rice flour
145 grams (approx. 1 cup) brown rice flour
180 grams (approx. 1 cup) sweet rice flour
125 grams (approx. 1 cup) arrowroot

In a large mixing bowl, sift the hazelnut flour. Add the remaining ingredients and whisk for two minutes.


Flour Mix C {nut-free mix*}

1 cup = 130 grams

Revised 11/22/15

135 grams (approx. 1 1/2 cups) oat flour
150 grams (approx. 1 cup) white rice flour
145 grams (approx. 1 cup) brown rice flour
180 grams (approx. 1 cup) sweet rice flour
125 grams (approx. 1 cup) arrowroot

In a large mixing bowl, add the ingredients and whisk for two minutes.

* While there are no nuts added in this mixture, I am not a doctor. Please check with your physician and make certain the flours you use were NOT produced in a facility with nuts.


Flour Mix D {gluten-free cake flour, yes, cake flour}

1 cup = 106 grams

Revised June 1, 2014

120 grams (approx. 1 cup + 2 tablespoons) powdered milk
150 grams (approx. 1 1/2 cups) gluten-free oat flour
100 grams (approx. 3/4 cup) millet flour
80 grams (approx. 1/2 cup) potato starch
62 grams (approx. 1/2 cup) arrowroot

In a large mixing bowl, add the ingredients and whisk for two minutes. Place a cup or two in a food processor or blender for 5 minutes. Repeat with the entire mixture before using or storing. BE CAREFUL NOT TO OVERHEAT YOUR FOOD PROCESSOR OR BLENDER. Let the motor cool between batches.

18 thoughts on “Flour Mixes

  1. SOOOOOOOOoooooo Glad I found you and your site. !!!!!!!!! I also detest using Xanthum ect. as a rule in my baking.

    Above, I read a conversation Tapioca Starch and Arrowroot Starch. Maybe this information can help. I have found that spliting the amount of starch between two or even three different starches will help me receive the benefit from each versus individual negative effects. Plus it can be helpful to know when something is less accessible or less affordable. Tapioca can help with browning (positive ) and has a mild sweetness to it, but too much can contribute to chewiness or gumminess. Potato starch can contribute to a nice texture or crumb, but too much and you may taste it. Arrowroot can contribute to lightness and texture, but it is a sweeter starch – too much will add sweetness- fine in a dessert, may be unwanted elseware. People ( in general) are more familiar with Corn Starch. It can add lightness and is a mild tasting starch, but corn is one of the top 7 allergies. In America, our corn and corn products are often genetically modified.

    I am filled with joy to find someone with similar baking conclusions. People tend to doubt when I say that I use no Xanthum or rarely, and then only in minuscule amounts . It is interesting to me that you found you don’ t need Xanthum because you bake with eggs. I found I don’t need Xanthum because of my experiences with egg substitutions. Specifically with ground flaxseed. Use 1 Tablespoon of Ground golden flaxseed (any flaxseed works) set in 3 Tablespoons of any liquid you want
    ( water,milk,cream,oil…). Let it set and thicken up. Add an extra tsp of Baking powder OR at least 1/2 Baking Soda and a bit of vinegar or cream of tartar (at least 1/2 tsp., 1 tsp. is common).
    Wha La !! Both parts of the egg. The stick together part and the lifting part. The flaxseed really helps hold baked/cooked items together without adding a funny texture or feel. My son can have duck eggs but not chicken eggs. Sometimes I have “his” eggs sometimes I don’t. Even when I have “his” eggs I add Ground Golden Flaxseed to my recipes. It aids in : helping dough stay together (like regular gluten dough), building a pleasant texture, contributing to a great “normal” smell.

    It is sooo fun to feed the general crowd at any event great desserts ect. Items that are simply good or GREAT, so people who have alllergies and people who do not can truly enjoy the SAME FOOD. : ) : ) : )

    I look forward to trying out your flour mixes and cakes. It will be fun to play with your recipes, and then add recipes to my box. I also can’t wait to try your cake flour. It looks like you have a great balance of proteins, and starches.

    Thank you for all your work!

    Keep Baking!
    May God Bless You and Yours,

  2. So you can just make these flour recipes up and store them? How long do they last? I have just learned I am gluten sensitive also. Glad to have found your site.

    1. Sweet Rice flour is sometimes also called glutinous rice flour (even though it’s gluten free) or mochiko at Asian markets. However the gluten-free flour producers have it. Here are some links:

      Also, The kitchen wrote an article explaining how it is different from regular white rice flour. http://www.thekitchn.com/whats-the-difference-rice-flou-137190

      In a nutshell, it is flour made from a sticky rice instead of the kind we westerners are used to eating. It isn’t actually sweet but has much more starch than regular rice flour. The extra starch helps replace the missing gluten.

  3. is there a link to the corresponding cake recipes? And is one better than the other for chocolate vs vanilla cake, etc? Thanks!

    1. There is a recipe link but not one related to the blends. Good idea though. As a rule A and B work better with denser cakes since you MUST melt the butter to use them, like Classic Carrot Cake with Cream Cheese Frosting or The Best Chocolate Cake Ever. C and D are for lighter ones, like Yellow Layer Cake with Blood Orange Curd and Vanilla Buttercream or Sinfully Delicious Devil’s Food Cake. The exception is olive oil cakes which are light anyway–Spiced Chocolate Olive Oil Cake

  4. I am unable to have rice or oat. Unsure about millet. My daughter has an intestinal disorder and is breast feed only do my diet is limited. I am staying away from most grains. Any suggestions?

  5. Hello

    I have kidney disease and am unable to use any nut products or nut flours, can you please give me an alternative to use in your mixes. Thank you.

  6. I’ve noticed a lot of gluten-free bakeries use tapioca flour in their mixes but you do not. Is there a reason why?

    1. I use arrowroot instead. It is very similar to tapioca flour but is a bit less chewy (and I am very cautious about chewy). It does cost a bit more but in home baking it really does not make that much difference. In a commercial setting however, those dollars add up. If you are concerned about the price or simply can’t find arrowroot in your area, you can substitute tapioca flour for arrowroot cup for cup. Or if you are weighing, 1 cup of tapioca flour is 120 grams.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge