Gluten-Free Flour Blends - Part 1

I say Part 1 because I assume I'll move on to a new favorite at some point. But for now, I have three main blends that I use. I developed these specific blends thanks to the guidance of Gluten-Free Girl, who has a great post for creating your own GF blend here.

These are the combinations I currently love, keep stocked in my cabinet, and refer to in my recipes. I use a coffee scale to measure them out and keep them stored in large quantities in my cupboard. I should mention that I have a small kitchen so if you have room, double these recipes to last you longer. It's much more cost effective and versatile than buying a pre-packaged all-purpose at the grocery store. Enjoy!


Light Whole Grain GF Flour
350 grams Oat Flour
350 grams Almond Flour
150 grams Potato Starch
150 grams White Rice Flour

This is my go-to currently for cakes. I also use it to cut the Classic blend for a lighter recipe.


Classic Whole Grain GF Flour
350 grams Buckwheat Flour
350 grams Brown Rice Flour
150 grams Potato Starch
150 grams White Rice Flour

I love to use this one in muffins, hearty scones, and pancakes! It's definitely a bit denser and 'healthy' tasting than the Lighter Whole Grain Blend.


Savory Whole Grain GF Flour
350 grams Buckwheat Flour
350 grams Quinoa Flour
150 grams Potato Starch
150 grams White Rice Flour

You may notice the only difference on this one is the quinoa flour. Take my advice, it makes a huge difference and if you're cooking something sweet can completely throw off the recipe. You will primarily taste the nutty quinoa when you use this. I prefer to use it in savory cooking (eg: savory galettes).