Gluten Free Flour Blend Calculator
Commercial GF blends are expensive and inconsistent. Mix your own: enter how much flour your recipe needs and get every component in grams.
The blends
| Component | All-purpose | Cake | Bread |
|---|---|---|---|
| Brown rice flour | 40% | 25% | 35% |
| Sorghum or millet flour | 30% | 20% | 25% |
| Potato starch | 20% | 35% | 20% |
| Tapioca starch | 10% | 20% | 10% |
| Psyllium husk | — | — | 10% |
Ratios are by weight. Whole grain flours give flavour and structure; starches lighten. The bread blend adds psyllium husk, which mimics gluten's stretch far better than xanthan alone.
How it works
Each blend is a set of percentages of the total flour weight, so the calculator just multiplies your target weight by each one. Xanthan gum is dosed separately by what you're baking — about ¼ tsp per cup (140 g) of flour for cakes, ½ tsp for cookies and quick breads, and 1 tsp for yeast breads.
Weigh, don't scoop. Gluten free flours vary enormously in density — a cup of tapioca starch and a cup of brown rice flour differ by 30 g or more — so volume measurements drift badly.
FAQ
Can I skip the xanthan gum?
In cakes and cookies, often yes — they'll be more delicate. In yeast bread you need xanthan or psyllium, or there's nothing to hold the structure together.
Why does my GF batter seem too thin?
It usually is at first. Let it rest 20–30 minutes: the flours absorb liquid slowly and the batter thickens noticeably.
How long does a homemade blend keep?
Whole grain GF flours contain oils that go rancid. Mix what you'll use in a couple of months and store it in the fridge or freezer.