16 Gluten Free Flour Blends That Really Work!

I was diagnosed with celiac disease six and a half years ago, and have tried most of the gluten free flour blends on the market. Some work ok, but they all have xanthan and/or guar gums added (or require that you add them) and that gives a less than satisfactory result much of the time. I started making my own GF flour blends in September 2012, and it became my passion to create the perfect blend.

Several thousands of hours of testing later, I finally had an excellent blend figured out! Then I went vegan and had to learn how to bake with vegan ingredients. Butter and milk were easy enough to replace, but eggs were another story! Eggs provide a lot of structure in gluten free baking, but I was no longer willing to use them and had to find an alternative that really worked.

So, I tried all of the commercially available egg replacements plus all of the homemade ones like applesauce and flax eggs. None of them worked the way I wanted them to and many were just complete failures. Breads and cakes were dense and gummy, brownies wouldn’t set, and cookies were either too hard or spread all over the pan! This was so frustrating that I decided to come up with my own egg replacement!

I figured that while no one choice like chia, flax, psyllium, pectin, or agar worked well on its own, they might work better together. I was right, but it took hundreds of hours of testing to find the perfect balance. The end result was The Plant Based Egg, and I knew I had to make it available to everyone! It will finally be available to purchase online in less than two weeks. (I will add the link as soon as the website is live!)

However, just adding The Plant Based Egg to my old GF flour blend (or to any blend that contains xanthan or guar gum) didn’t give optimal results. That is because The Plant Based Egg does the work of both the eggs and the gums! So, you need to use a GF flour blend without any added gums. There are a few on the market, and I will show you how to use them in blends one through six below. You can also make a wide variety of GF flour blends that fit your specific dietary needs. Grain, potato, rice, or nut free? I’ve got a blend for you!

I spent another couple thousand hours of testing to perfect my favorite flour blend with The Plant Based Egg already added, and that will be available to purchase online as well in a few months! For now, though, you will need to make one of the following flour blends if you want to make my recipes. I spent several months testing these blends, and each one works very well!

Each bag of The Plant Based Egg will contain 120 g of product. The flour blends below have between 5.5% and 6.4% of their total weight as The Plant Based Egg. This means that each bag of The Plant Based Egg will make between 1,875 (4.1 lbs) and 2,180 grams (4.8 lbs) of gluten free flour. This amount of the Plant Based Egg in the flour blends subs for both the usual gums in the flour and for the eggs in a recipe.

*Please also note that blends one and two should not be used for any yeast bread recipes as the dough does not rise well enough with those two blends. Also, I have not tested any of the following blends in my full-size sandwich bread recipes. Blends three through sixteen work well in rolls, though, so they may work for larger breads too – I just can’t say for sure yet.

I highly recommend that you get a digital kitchen scale before you make your own GF flours. The first six blends below will work ok without a scale, but you will never get the baking perfection that you can achieve when you weigh your ingredients! For all flour and starch measurements, spoon the ingredient into the measuring cup or spoon and then level with a straight edge. To measure small amounts of The Plant Based Egg (up to one tablespoon), you scoop with the measuring spoon and then level with a straight edge. For larger amounts (more than one tablespoon), you spoon the mixture into the measuring cup and then level. Scooping amounts larger than one tablespoon will result in your using too much of The Plant Based Egg. All measurements will be much less accurate than weights, however, so use a scale if you want the best results!

This is the scale I like best because it has a 3000 gram capacity, weighs to 0.1 grams, and it plugs in (which saves batteries and prevents the scale from shutting off in the middle of weighing an ingredient.)

I order my flours from Vitacost whenever possible because they have great prices, but you should be able to find most of them at your local health food store. I use Bob’s Red Mill brand, except where stated otherwise. You may get slightly different results if you use another brand. You will need to use another brand if you are allergic to soy or nuts, though, because the Bob’s Red Mill flours are manufactured in a facility that also uses tree nuts and soy. Also, please note that the blends with oat flour give a fantastic texture to your baked goods, but will bake up darker than the other blends. This is not usually an issue, but can be when you want a paler result such as in a white sandwich roll.

Here are photos of the fourteen different flours I use, but you will only need between two and six of them for any one blend:

My first six blends use one or two premade gluten free flour blends as the base. You use the entire bag or box of these flour blends, so they are less likely to have inaccuracies from measuring. Some ingredients must still be measured, however, so I recommend using a scale for those! Here are the recipes!

 

BLEND ONE (not for yeast breads):

  • 22 oz bag Bob’s Red Mill All Purpose Baking Flour
  • 24 oz box King Arthur Gluten Free All-Purpose Flour
  • 89.2 grams (3/4 c + 2 TBS) The Plant Based Egg

(By percent, this is 44.8% BRM, 48.8% KA, and 6.4% PBE)

 

BLEND TWO (not for yeast breads):

  • 22 oz bag Bob’s Red Mill All Purpose Baking Flour
  • 32 oz box Vitacost Gluten-Free Multi-Blend Flour
  • 105 grams (1 c + 2 tsp) The Plant Based Egg

(By percent, this is 38.1% BRM, 55.5% VCB and 6.4% PBE)

 

BLEND THREE:

  • 32 oz box Vitacost Gluten-Free Multi-Blend Flour
  • 214.3 grams (1 3/4 c + 2 tsp) Bob’s Red Mill GF Oat Flour
  • 69.0 grams (5/8 c + 2 1/2 tsp) The Plant Based Egg

(By percent, this is 76.2% VCB, 18.0% Oat and 5.8% PBE)

 

BLEND FOUR:

  • 32 oz box Vitacost Gluten-Free Multi-Blend Flour
  • 294.7 grams (2 3/8 c + 1 TBS + 1 tsp) Bob’s Red Mill Sorghum Flour
  • 79.5 grams (3/4 c + 2 tsp) The Plant Based Egg

(By percent, this is 70.8% VCB, 23.0% Sorghum and 6.2% PBE)

 

BLEND FIVE:

  • 24 oz box King Arthur Gluten Free All-Purpose Flour
  • 184.4 grams (1 1/2 c + 2 tsp) Bob’s Red Mill GF Oat Flour
  • 57.2 grams (1/2 c + 1 TBS) The Plant Based Egg

(By percent, this is 73.8% KA, 20.0% Oat and is 6.2% PBE)

 

BLEND SIX:

  • 24 oz box King Arthur Gluten Free All-Purpose Flour
  • 246.9 grams (2 c + 1 TBS) Bob’s Red Mill Sorghum Flour
  • 60.2 grams (1/2 c + 1 TBS + 1 1/4 tsp) The Plant Based Egg

(By percent, this is 68.9% KA, 25.0% Sorghum and 6.1% PBE)

 

The remaining blends absolutely require a scale to weigh the ingredients. They also require a bit of math. To calculate the number of grams of each ingredient you need, multiply the amount of flour you want to make by the percentage of each ingredient. I’ll use the first two ingredients of blend seven below as an example. Let’s say you need 450 grams of flour. For the white rice flour, multiply 450 grams by 0.315, which is 141.75 grams. (31.5% = 0.315). Round up to 141.8 grams. The oat flour would be 450 x 0.18, which is 81.0 grams.

If this seems too complicated, stick to multiples of 100 grams, and multiply the percentage by the multiple of 100 that you need. For example, for the white rice in 500 grams of blend seven, you would multiply 31.5 by 5, which is 157.5 grams. The oat flour would be 18 x 5 = 90 grams.

Or, you can always make 1,000 grams of flour, and just move the decimal point over one place to the right for each percentage. For example, 1,000 grams of blend seven would use 315 grams of white rice flour and 180 grams of oat flour. (This is the only method to use if you have a scale that reads to 1.0 grams and not to 0.1 grams.)

Always check your work and make sure that the total of all the ingredients equals the amount of flour that you want to make!

 

BLEND SEVEN (Oat & Brown Rice):

  • 31.5% Bob’s Red Mill White Rice Flour
  • 18.0% Bob’s Red Mill GF Oat Flour
  • 17.0% Bob’s Red Mill Potato Starch
  • 15.0% Bob’s Red Mill Brown Rice Flour
  • 13.0% Bob’s Red Mill Tapioca Flour
  • 5.5% The Plant Based Egg

 

BLEND EIGHT (Sorghum & Brown Rice):

  • 31.5% Bob’s Red Mill White Rice Flour
  • 18.0% Bob’s Red Mill Sorghum Flour
  • 17.0% Bob’s Red Mill Potato Starch
  • 15.0% Bob’s Red Mill Brown Rice Flour
  • 13.0% Bob’s Red Mill Tapioca Flour
  • 5.5% The Plant Based Egg

 

BLEND NINE (Sorghum & Oat):

  • 31.5% Bob’s Red Mill White Rice Flour
  • 18.0% Bob’s Red Mill Sorghum Flour
  • 17.0% Bob’s Red Mill Potato Starch
  • 15.0% Bob’s Red Mill GF Oat Flour
  • 13.0% Bob’s Red Mill Tapioca Flour
  • 5.5% The Plant Based Egg

 

BLEND TEN (Grain Free):

  • 31.0% Bob’s Red Mill Almond Flour
  • 20.5% Bob’s Red Mill Tapioca Flour
  • 19.0% Bob’s Red Mill Potato Starch
  • 16.5% Otto’s Cassava Flour
  • 7.5% Nutiva Coconut Flour
  • 5.5% The Plant Based Egg

 

BLEND ELEVEN (Rice & Potato Free):

  • 23.0% Bob’s Red Mill Tapioca Flour
  • 18.0% Bob’s Red Mill GF Oat Flour
  • 16.5% Otto’s Cassava Flour
  • 15.0% Bob’s Red Mill Sorghum Flour
  • 15% Bob’s Red Mill Almond Flour
  • 7.0% Bob’s Red Mill Arrowroot Starch
  • 5.5% The Plant Based Egg

 

BLEND TWELVE (Rice Free):

  • 23.0% Bob’s Red Mill Potato Starch
  • 18.0% Bob’s Red Mill GF Oat Flour
  • 15.5% Otto’s Cassava Flour
  • 15.0% Bob’s Red Mill Almond Flour
  • 12% Bob’s Red Mill Sorghum Flour
  • 11.0% Bob’s Red Mill Tapioca Starch
  • 5.5% The Plant Based Egg

 

BLEND THIRTEEN (Potato Free w/ Sorghum & Oat):

  • 31.5% Bob’s Red Mill White Rice Flour
  • 23.0% Bob’s Red Mill Tapioca Flour
  • 18.0% Bob’s Red Mill Sorghum Flour
  • 15.0% Bob’s Red Mill GF Oat Flour
  • 7.0% Bob’s Red Mill Arrowroot Starch
  • 5.5% The Plant Based Egg

 

BLEND FOURTEEN (Potato Free w/ Oat & Brown):

  • 31.5% Bob’s Red Mill White Rice Flour
  • 23.0% Bob’s Red Mill Tapioca Flour
  • 18.0% Bob’s Red Mill GF Oat Flour
  • 15.0% Bob’s Red Mill Brown Rice Flour
  • 7.0% Bob’s Red Mill Arrowroot Starch
  • 5.5% The Plant Based Egg

 

BLEND FIFTEEN (Potato Free w/ Sorghum & Brown):

  • 31.5% Bob’s Red Mill White Rice Flour
  • 23.0% Bob’s Red Mill Tapioca Flour
  • 18.0% Bob’s Red Mill Sorghum Flour
  • 15.0% Bob’s Red Mill Brown Rice Flour
  • 7.0% Bob’s Red Mill Arrowroot Starch
  • 5.5% The Plant Based Egg

 

BLEND SIXTEEN (Rice and Nut Free):

  • 28.0% Bob’s Red Mill Potato Starch
  • 19.0% Bob’s Red Mill Tapioca Flour
  • 16.0% Otto’s Cassava Flour
  • 12.0% Bob’s Red Mill GF Oat Flour
  • 11.0% Bob’s Red Mill Millet Flour
  • 8.5% Bob’s Red Mill Sorghum Flour
  • 5.5% The Plant Based Egg

 

MIXING DIRECTIONS:

For all of the flour blends, add the first ingredient to a large mixing bowl. Next, add The Plant Based Egg and whisk well to combine. Then, you can add the remaining ingredients and whisk until evenly blended. For example, these are the steps for blend one:

Add the King Arthur flour to a large mixing bowl:

Add The Plant Based Egg, then whisk together:

Once those are thoroughly blended, add the Bob’s Red Mill flour and whisk again:

Store in an airtight container:

Only use these blends in my gluten free recipes until you learn how to adapt your own recipes. Here is a preview of just a few of the recipes I will be sharing!

I am thrilled to finally be able to share this incredible product with you! The Plant Based Egg truly revolutionizes both gluten free and vegan baking, and I can’t wait to share all of my recipes with you!

I love hearing from you! Please leave a comment!