Multi Blend Gluten Free Flour Mix–The Quality Difference

The flour mix you choose will affect your results.  Anything with the primary base of WHITE rice flour is not worth your time.  I don’t buy anything that uses white rice flour and many of the premade mixes include it.

Before preparing the gluten-free mix you have to find which combination is better to blend. So you learn this here now to prepare gluten-free flour by comparing the quality difference. You can any brand of gluten-free flour for baking. You have to blend the gluten-free flours. Binders are added to hold them together. Without the binder, the recipes will turn in to crumbles.

The Quality Difference

You can trust our recipes to turn out quality results.  We have a lot of happy customers.
We have been cooking gluten free since 1997, collaborated with James Beard award winning chefs, operated at farmers markets, worked in local pie shops, and incorporated all that knowledge into proven recipes for success to simplify your life.

It’s always best to combine a basic mix like the Multi Blend with some high protein flours.
For cookies, breakfast quick breads, pancakes, waffles, carrot cakes, pie crust, scones, and biscuits use a 50/50 spilit of the Multi Blend mix (shown below) with one of the following:  Sorghum, Millet, Teff, Amaranth, or pure Buckwheat.

Pizza Crust, Sandwich Bread, and Pasta don’t use the Multi Blend Mix, instead they require a specific flour combination found in each recipe.



makes 8 ½ cups flour

Mix it all together and keep in a big container for all your baking needs.  You will be glad that you have it on hand.  You will also want to have bags of sorghum, millet, teff, and oat flours in your pantry for our recipes.

4 ½ cups (624g) brown rice flour
½ + 1/3 cup (152g) potato starch flour
1 cup +  2/3 cup (222g) tapioca starch flour
1 ½ cups (264g) sweet rice flour

Gums in Gluten Free Baking

Guar gum or xanthan gum is a necessary addition to gluten-free flours, it is an essential ingredient that binds our baked goods. My husband once made a cake without it and the batter ran out of the tube pan to cover the bottom of the oven!! Some GF bakers use chia seed or psyllium, they work in some recipes but not all. Over the past few years, I have used guar gum exclusively, it’s less gummy, less expensive, and I prefer the results:

If you are making:                                            Add this much guar gum or xanthan gum:

Sandwich Bread/Pizza Crust                           1 teaspoon per cup of flour mix

Cakes/Muffins/Quick Bread                        1/2 teaspoon per cup of flour mix

Cookies                                                              1/4 teaspoon per cup of flour mix
Bob’s Red Mill is a great source of gluten free flours.

Dairy and Egg Substitutions in Gluten Free Baking

One can generally find non-dairy substitutions for milk, sour cream, cream cheese, yogurt, or butter (Earth Balance margarine) in a natural foods market made from soy or rice. For buttermilk, use either a cup of soy or rice milk and add 1 tablespoon of lemon juice or cider vinegar.  Another great substitution for buttermilk is Spectrum Canola Mayonnaise—surprisingly so!

Substitutions for eggs and dry milk powder can be tricky but the following ideas work very well for many gluten free baked goods:


Use flax seed as an egg substitute: grind 1 tablespoon flaxseed and add 3 tablespoons boiling water, let set for 15 minutes then whisk with a fork– this mixture will replace 1 egg in a recipe. A clean coffee grinder works well to grind the small flaxseed.

Flax seed has many health benefits such as high-quality protein, fiber, B and C vitamins, iron, and zinc, anti-cancer properties, omega-3 fatty acids, and many other benefits.


Whenever a recipe calls for dry milk powder, I substitute with finely ground almonds (almond meal) or finely ground GF oats, it is a cup for cup substitution.