Why make a custom gluten free flour blend?

Seems like more work!

I don’t disagree. Seeing a bag of gluten free flour blend at the grocery store on a shelf that says 1:1 replacement sounds WAY easier.

I have several issues with that method.

1. Expense, at my grocery store, gluten free flour blends are more expensive than buying the flours in the bulk foods store and mixing them myself.

2. Flexibility, some of my recipes require that I need to adapt the flour blend slightly to get a better result. Most of them don’t. BUT, I want to have that option if I need it.

3. Recipes that only require one flour, like falafels (chick pea flour), or these lovely teriyaki beef rolls that my husband makes (rice flour) I can’t do with the 1:1 blend at the grocery store.

4. Ingredients, often in those gluten free flour blends there will be something I can’t have or it was made in a processing centre that also processes things I can’t have, like soy flour or potato flour. Making my own allows me to avoid things that make my stomach or immune system unhappy.

Please do what works for you. I enjoy the coconut flavour of this sweet baking blend. I hope you like it too!


This is my sweet baking flour blend. I use it 1:1 for almost all my sweet baking recipes.

I find my ingredients at a bulk foods store but have also seen them at Costco, Amazon, in the international foods aisle (tapioca starch/flour, chickpea/chana/besan/gram flour and rice flour).

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Sweet Baking Flour Blend

May 13, 2020
: 15 min
: easy


  • 470 g or 3 cups - rice flour
  • 400 g or 3 cups - tapioca starch/flour
  • 240 g or 2 cups - chickpea flour-also called chana or besan
  • 160 g or 1 cup - coconut flour
  • Step 1 I use a large airtight container to mix and store my flour blend.
  • Step 2 Blend them in alternate layers, starch, protein, starch, protein
  • Step 3 -tapioca starch or rice flour
  • Step 4 -chickpea flour or coconut flour
  • Step 5 -rice flour or tapioca starch
  • Step 6 -coconut flour or chickpea flour
  • Step 7 Close the lid tightly and shake it over the sink until combined.


  • tapioca and rice flour are starchier flours, therefore, they are powder and can cover your kitchen in fine dust. You’ve been warned.
  • coconut flour and chickpea flour have more protein in them and are more dense, if placed softly over the starchier flours in layers, when blending, they will help prevent a mess. Be aware if you drop a large clump of flour on top of the starchier flours, they will still splash up and make a mess. 
  • shake the airtight container over the sink, if the airtight container fails, you will thank me.

Always whisk it after measuring it out in your recipe bowl. It tends to clump after sitting in its container.