Gluten-Free Flour Blend
A commercial flour blend made from non-wheat grains and starches, designed to substitute for wheat flour in baking.
1 Cup GF Blend = 120g to 140g (varies by brand weight, check packaging)
Gluten-free (GF) flour blends are commercial mixtures of non-wheat grains and starches designed to mimic the properties of wheat flour in baking. Because no single gluten-free grain can replicate the structural, binding, and moisture-retaining properties of wheat gluten, these blends combine various ingredients: grain flours (like white rice, brown rice, sorghum, or oat flour) provide bulk and flavor, while starches (like potato starch, tapioca flour, or arrowroot) provide lightness and binding. Most high-quality '1-to-1' or 'cup-for-cup' blends also include xanthan gum or guar gum, which act as a structural binder in place of gluten, preventing baked goods from becoming crumbly.
Baking with gluten-free flour requires adjustments because GF grains absorb liquids much more slowly and thoroughly than wheat. Batters often need to rest for 15-30 minutes before baking to prevent a gritty texture. Furthermore, because GF doughs lack elasticity, they do not trap gas as effectively as wheat, resulting in denser breads and cookies that spread slightly more during baking.
Using a gluten-free flour blend that does not contain xanthan gum in a recipe that expects it. Without this binder, cakes and cookies will crumble into pieces upon cooling.
GF flour blends vary widely by brand and country. Popular US brands include King Arthur Measure for Measure and Bob's Red Mill 1-to-1, which weigh differently per cup.
Use as a direct substitute for wheat flour in cakes, cookies, muffins, pancakes, and quick breads for gluten-free diets.
Replace wheat flour 1:1 by weight (grams) rather than volume (cups) to account for density differences between GF brands.
Store in an airtight container in a cool, dry pantry for up to 6 months, or freeze for up to 1 year to keep grain oils fresh.