Better Than Cup4Cup Gluten-Free Flour Blend: D.I.Y. how-to

Better Than Cup4Cup Gluten-Free Flour Blend: D.I.Y. how-to

Cup4Cup Gluten Free Flour Blend - DIY Better

When you’re first starting out baking gluten-free, sometimes there are tears. Okay – when I first started out baking gluten-free, there were a few tears. Okay, fine. Lots of tears. A great all-purpose gluten-free flour blend is salve for our psychic wounds.

I’ve tested 4 different available gluten-free flour blends, and I really liked Cup4Cup. I did not care for the price, so I hacked it and created a D.I.Y. version of Cup4Cup. I know many of you really enjoy that blend, and I’m so glad. I just didn’t find myself turning to it that often, though. Then I realized that, if I’m making the blend myself, I’m the Boss of the Blend. And I think Cup4Cup is a bit too starchy. It tends to make overly fluffy baked goods, and they sometimes don’t brown as well as I would like. So guess what? I fixed it. And now I really love it. I think you will, too. Just be sure to use superfine rice flours.

Oh, and a word on flour sources. I had been buying GF superfine rice flours exclusively at Authentic Foods online, but recently switched to Nuts.com. They have better prices & great customer service, and even though they don’t bill their certified GF rice flours as superfine, they are, indeed, superfine. All they’re missing is maybe sometimes every-once-in-a-while free shipping. The quest to have it all goes on!

Like this recipe?

Prep time: Cook time: Yield: 580 grams (4 cups + 20 grams) all-purpose GF flour blend


80 grams finely ground nonfat dry milk

180 grams superfine white rice flour

105 grams cornstarch

100 grams superfine brown rice flour

85 grams tapioca starch/flour

20 grams potato starch

10 grams xanthan gum


  • In a blender or food processor, grind the nonfat dry milk into a fine powder. Place all ingredients in a large bowl, and whisk to combine well. Store in an airtight container at room temperature until ready to use.

  • The recipe can be halved or used in multiples easily. Just be sure to whisk fully in a large enough container. It makes a total of 580 grams, which is 20 grams more than 4 cups.

  • I have not tested this recipe with any substitutions. If you avoid dairy for any reason, feel free to experiment!



P.S. Don’t forget your copy of Gluten-Free on a Shoestring Quick & Easy! I can’t keep the blog going without your support!

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