All-Purpose Gluten-Free Flour Blend

By Brian Levy

Updated April 5, 2025

All-Purpose Gluten-Free Flour Blend
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
5 minutes
Rating
4(20)
Comments
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This versatile gluten-free flour blend, from Brian Levy’s cookbook “Good & Sweet” (Avery, 2022), has a mildly nutty, sweet aroma — more like that of freshly milled wheat flour than the bland stuff often found in the “all-purpose” bag. (Be sure to use very finely milled flours, such as those from Bob’s Red Mill.) The blend is also fluffy like wheat flour, thanks to its precisely balanced formula that includes almost 60 percent whole grains. In addition to flavor, each component contributes to the effectiveness and versatility of this blend: White and brown rice deliver a hefty dose of starch; millet imparts a yellow hue and a rich, buttery flavor; and oat adds protein and fiber to help with structure and moistness. If avoiding gluten is a health concern, be sure to look for flours labeled “gluten-free” as even flours that are naturally gluten-free are sometimes processed in the same facility as wheat.

Featured in: The Flour Blend That Makes Gluten-Free Baking So Good

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Ingredients

Yield:About 8 cups/1,000 grams flour
  • 3cups/415 grams white rice flour
  • 1½cups/205 grams millet flour
  • 2cups/190 grams oat flour
  • 1½cups/190 grams brown rice flour
  • Xanthan gum or psyllium husk powder (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

376 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 76 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 9 grams protein; 6 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, whisk all of the ingredients together very well. (Alternatively, you can use a stand mixer with a paddle attachment or a large food processor.)

  2. Step 2

    Transfer the flour blend to an airtight container and store in a cool, dry place for up to 6 months, or as long as it has a neutral, pleasant smell. One cup of this blend weighs about 130 grams and can be used interchangeably in recipes that call for a store-bought 1:1 gluten-free flour blend. If needed, add a binder like xanthan gum or psyllium husk powder as directed in the recipe. Psyllium husk is used in gluten-free bread recipes; add the amount as directed.

  3. Step 3

    If you’re swapping in this flour blend for all-purpose wheat flour in baked goods, you may need to add anywhere from ¼ teaspoon to ¾ teaspoon of xanthan gum per cup/130 grams of this blend, depending on the desired level of elasticity. (For a sheet cake or brownie batter that already contains a lot of eggs, which are good binders, you don’t need much xanthan gum; for a buttery pie or biscuit dough, or for a batter for a cake roll, you’d need more.)

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Comments

Swisscookiebaker

For those of us with gluten intolerance, “healthy” is not a buzz word. The recognized health risks and unpleasant side effects of consuming gluten are no joke. To dismiss various grain alternatives and combinations as not being “healthy” begs the question “for whom?” Open your eyes and your mind.

STinNOVA

If you have celiac disease or wheat allergies, you will need to be careful to select GF oat flour for this recipe. Most oats are processed in mills that process wheat and therefore the oats and oat flour are contaminated with variable amounts of wheat dust. It's especially not an insignificant amount if you have a wheat allergy.

Erica J

If you have celiac disease - using this for baking at home would be far better than the vast majority of commercially produced GF breads, crackers, cookies, etc.

Mike

for a PIE CRUST … am I inferring correctly that this can be used in making a pastry crust if I do NOT go with the xanthan gum or psyllium husk options?

Tamim

Does anyone have any good recipes for making bread with this mix? Please share.

FarmerC

Hi guys I’m trying to make challah. Do you think it can sub for commercial gluten free without adding the guar gum?

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Credits

Recipe adapted from "Good & Sweet" by Brian Levy (Avery, 2022)

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