Grains, rice & flours · Gluten-free flours

Gluten-free flour blend

A ready-mixed blend of gluten-free flours and starches, usually with a gum, designed to stand in for plain flour.

Also called: gluten-free plain flour, gf flour, gluten-free all-purpose flour

What it is

Gluten-free plain flour blends combine flours such as rice, sorghum or buckwheat with starches like tapioca, potato or corn, and often xanthan gum. The starches lighten the texture and the gum supplies some of the elasticity and binding that gluten normally gives. Blends vary a lot, so the same recipe can behave differently with different brands. Without a binder, gluten-free bakes crumble.

How it’s used

Cakes, cookies and muffins
Pancakes and batters
Thickening sauces
Pastry and bread with added binders

Characteristics

When cooked: Batters often benefit from a 20–30 minute rest so the flours hydrate. If the blend contains no gum, add xanthan or psyllium (as the recipe directs) for doughs and breads.
Sold as: ground
Cooking uses: Suitable for baking, Used for thickening
Common in: International

Storage

Cool, dry and dark. Airtight in a cool, dry place; blends with wholegrain flours keep better refrigerated.

Diet, allergens and safety

No major allergens in typical versions. May contain Gluten — check the label.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free (check label)
Nut-free
Soy-free
Caffeine-free

Choose blends certified gluten-free for coeliacs; some contain oats or are made in shared facilities.
Raw flour is not a ready-to-eat food and can carry harmful bacteria; do not taste raw dough or batter, and wash hands and surfaces after handling.