The Best Gluten-Free Flour Blends (so far): an infographic!

The Best Gluten-Free Flour Blends (so far): an infographic!

What Is This?
An infographic with gluten free flour recipes! Infographics are over the Internet these days, and with good reason. They’re the quickest, most efficient way to express a huge volume of information that satisfies both the literal and visual among us. This infographic is a cheat sheet for all of my favorite D.I.Y. gluten-free flour blends. They’re the ones I have posted about here on the blog over time, and the blends and information that I detail on my Gluten-Free Flours page. Now they’re all in one place (*working on making it printable! For now, either copy and paste, or email it and then print the email!*)

Measuring By Weight
Easy now… Every time I post about a gluten-free flour blend, many of you get exercised about my measuring by weight, without corresponding volumes. And honestly, sometimes you’re pretty mad about it. “How about cups and not grams, Nicole? This is America!” But volumes simply won’t work for a good, all-purpose blend. They just won’t. But since this is America for most of us, I’m not the boss of you. Rather than expressing the amounts of each component flour in a particular D.I.Y. blend in grams, I have expressed them in a percentage. Sort of like a baker’s percentage (although that really expresses the percentage of other ingredients in a bread recipe as they relate to the amount of flour). So if you insist, you can apply these percentages to volume measurements. You won’t get the intended result, though, since all of these component flours measure different weights by volume. But I can’t stop you. Except it won’t work. But don’t let me stand in your way…

How This Infographic Works
1. The component flours are expressed in shorthand for the sake of space, and there is a KEY at the bottom of the chart that defines each term. For example, “BRF” represents “superfine Brown Rice Flour.”

2. To prepare each D.I.Y. blend below in whatever quantity you’d like, simply apply the various percentages listed for each flour to the total quantity, one by one. For example, if you wanted to put together 140 grams of flour (which is the proper measurement for “1 cup” of an all-purpose flour blend by volume in my recipes), using the Mock Better Batter Blend, here’s the math:

30% BRF = 30% (or 0.30) x 140 grams = 42 grams superfine Brown Rice Flour
30% WRF = 30% (or 0.30) x 140 grams = 42 grams superfine White Rice Flour
15% TS/F = 15% (or 0.15) x 140 grams = 21 grams Tapioca Starch/Flour
15% PS = 15% (or 0.15) x 140 grams = 21 grams Potato Starch
5% PF = 5% (or 0.05) x 140 grams = 7 grams Potato Flour
3% XG = 3% (or 0.03) x 140 grams = 4 grams Xanthan Gum
2% PPP =  2% (or 0.02) x 140 grams = 3 grams Pure Powdered Pectin

If you add up all of the numbers, it will equal 140 grams (go ahead and check!). So make as much or as little as you like. I generally make 10 cups at a time of my favorite blend (which at this point is the “Better Than Cup4Cup Flour Blend”).

1. You must do a wee bit of math to make use of this infographic. That is non-negotiable. Use a calculator for quickest, best results.

2. If you apply these percentages to volume amounts, instead of weights, you won’t get accurate results. One cup of superfine brown rice flour does not weigh the same amount as 1 cup of, say, potato starch. And I created the percentages based upon weight, not volume.

3.This is the pretty-cheap down-and-dirty kitchen scale I use.

4. Please SHARE this infographic on social media!

Like this recipe?




P.S. If you’re feeling grateful for all the free info? Please pick up your copy of Gluten-Free on a Shoestring Quick & Easy! I can’t keep the blog going without your support (for real)!

Comments are closed.

  • Bridget
    January 31, 2013 at 1:38 PM

    I used to use Bob’s Red Mill Gluten Free All-Purpose Flour. I switched to the recipe that King Arthur Flour has on their website. It is 6 cups brown rice flour, 2 cups potato starch, and 1 cup tapioca starch. I was wondering, can I use this blend in place of Better Batter, if I add xanthan gum? Will it work in your bread and other recipes? Thanks! 

  • Tinylittlemama
    January 30, 2013 at 9:39 AM

    Nicole, you are amazing! Thank you so much for all you do!

  • […] Index Sep 6 32New here & looking for a great all purpose gluten free flour recipe? Try my gluten free flour recipe infographic for at-a-glance reference! Gluten-free flour blends are a big deal, right? They’re totally a […]

  • Jmosesman
    January 29, 2013 at 7:25 AM

    Thank you, so much, Nicole, for taking your time to provide this.  You are a great blessing to those of us who have the challenge to provide gluten free, good-tasting foods for those we love who are gluten intolerant.  Many blessings to you today!

  • Maryjw48
    January 28, 2013 at 12:39 PM

    wow-mea culpa Thus is my personal choice. Sorry people got so upset about my personal choice for FLOUR. I did purchase  Nicole’s books and have used a few recipes and I have used some recipes from this blog site that were fantastic.Sure won’t read or post comments again. mary

    • mythumpa
      January 28, 2013 at 3:12 PM

       Come on, you know better. Folks got upset about you calling the info “nonsense” and the tone, not the fact that you made a different choice, and you know that. Accept that you had a foot-in-mouth moment – we all  do – and be nicer next time. You are in Nicole’s house here, eating her cookies.
      I can say “Gosh, Nicole, love you but this implication that brown rice is significantly different than white is just nonsense.” or I can say “Love you Nicole and all that. but apparently I can’t tell the difference in the two when I use one vs the other, so for me,  I will just keep buying whichever is on sale! Thanks for all the free recipes and inspiration. Yep, I got your books too!”
      We know nothing is free, we gotta support Nicole by buying a book here and there so she can afford to stay at home and keep making stuff for us!

  • Karen
    January 28, 2013 at 11:25 AM

    I strongly hinted for both of your books for Valentine’s Day from my hubby.  Thanks for all the great info!

  • Michelle
    January 26, 2013 at 8:18 PM

    Nicole gives us an awful lot of wonderful recipes, all for free. Even if you don’t intend to make your own flour blends and would to prefer to buy them pre-mixed, I don’t know that is it is necessary to be so critical. Pre-mixed blends are too pricey for many of us, so having a chart to make our own lower-cost blends is really helpful.

    • Carole
      January 27, 2013 at 10:17 AM

      I believe you spoke for most of us.  We all need to tell Nicole how much we appreciate her.

  • Maryjw48
    January 25, 2013 at 11:13 AM

    ridiculous-don’t have time for such nonsense so will use other recipes. what a shame since I love your books.

    • gfshoestring
      January 25, 2013 at 11:16 AM

      Did I miss something, Mary? This infographic is just a repository for all of my D.I.Y. GF flour blends. You don’t actually have to use any of them if you don’t want to, and you can still make all of my recipes by buying a ready-made commercial blend (which is what I do most of the time anyway). No need to make your own blend. This is meant to make things easier for readers who are interested in making their own blends!

    • Nadinechiang
      January 25, 2013 at 11:50 PM

      No need to be so critical just because it may not work for u. She works hard to help those of us that
      neediest want to be gf

    • GDipRN
      January 27, 2013 at 8:00 AM

      It’s very easy to be rude when one is hiding behind a computer. Let’s not forget there’s a real person with feelings taking time out of her day to provide strangers with free and useful information. Do unto others…

  • Donna_margiotta
    January 25, 2013 at 9:55 AM

    Donna M.

    My first time to write here.  I love the Infographic and your cookbooks. I made the Apple Cider donuts for a meeting this week and they were awesome…no one knew they were GF…thanks Nicole.  I do struggle with which flour to use when.  Or just stick to one.  My pantry is filling with flour blends….LOL… 

    Thank you for all you do Nicole……

  • Eabecker
    January 25, 2013 at 7:20 AM

    I find myself converting EVERYTHING into weight (water, oil, sugar, oatmeal, cereal, soda pop…if it can be weighed, I weight it!!!!) and using my handy dandy new scale that you recommended. I LOVE that it does not turn itself off after 20 seconds and that the battery lasts more than a day…LOL!!!

  • Rrochlin
    January 25, 2013 at 2:39 AM

    Nicole, you are my Guru! It has taken me 80 years to really get interested in baking my own treats. The need for GF is new for me, but as a diabetic I can change the sweetener and really hit all my cylinders now. Just ordering the scale and I will make the DIY flours for myself. Nothing has gotten me this excited in years. Thank you!
    Xoxo Rhea

  • Pam
    January 24, 2013 at 11:23 PM

    Thanks, but I’m a gram girl too.  Thanks for the weights in Quick & Easy!  Your ‘Yeasted Refrigerator Bread Dough’ is in my fridge just waiting for me, and am really looking forward to the bread book.  How long did you say we have to wait?  And could you put in just one sourdough recipe?

  • Eva C.
    January 24, 2013 at 9:02 PM

    Already have the book…and I’m so grateful for this infographic, keep ’em coming!

  • Ligea
    January 24, 2013 at 7:49 PM

    Hey Nicole, I just had a thought – what if the circles are different sizes to more visually depict the ratio? (just a thought – it may end up looking messy, but I had to suggest it). They wouldn’t have to be precisely accurate (i.e. circle A doesn’t have to be exactly 15% of circle B), just a slight change in sizes. Again, just a thought…

  • Ligea
    January 24, 2013 at 7:38 PM

    Fantastic Infographic! Dutifully shared. (totally speaks to the graphic designer in me, too :-) )

  • mishb
    January 24, 2013 at 6:59 PM

    I use my food scale for EVERYTHING. I especially love when recipes use weights for messy liquids like honey and oils! Since converting to baking by weight, I pass over any recipe that doesn’t use grams or ounces. I’m sure I’m missing out, but I can’t be bothered to use cups anymore :) I LOVE that all your recipes use weights, everyone should have a kitchen scale in my opinion. Even if it is just for making these flours. 

    And by the way, your stuffed cornbread is my new favorite dinner. I even dreamed about it after I made it last week! Is that weird?

  • Aohtee
    January 24, 2013 at 4:32 PM

    Now this is what I’m talking about. Full disclosure on flour blends. Can’t wait for your next book on breads.

  • Kim S.
    January 24, 2013 at 3:25 PM

    People complain about you using mass instead volume?  That was one of the main things that drew me to you.  Must be my geeky engineering mind, but I prefer measuring by mass.  Much more accurate.

  • Candaceiw
    January 24, 2013 at 3:18 PM

    love, love, love…I brag about your baking chemistry all the time…and I LOVE my escali scale! I get bummed when I have a recipe that makes me pull out the measuring cups if I don’t have the weight of a product. I am tempted to make an infographic ;) with weights of my favorite products like coconut oil, 10x sugar, cane sugar and of course BB (but, I’ve got that one down)

  • Michelle
    January 24, 2013 at 2:23 PM

    This makes my geeky little heart very happy! Thank you!

  • peggy
    January 24, 2013 at 1:06 PM

    This is the most helpful thing I have seen since going GF.   I have both of your cookbooks and LOVE them.   Thank you very much.

  • Pamela Gordon
    January 24, 2013 at 1:01 PM

    Really cool, Nicole! Thank you!!

  • Jennifer S.
    January 24, 2013 at 12:30 PM

    If you want things to taste correctly – WEIGH YOUR INGREDIENTS!

    Thanks Nicole – you da bomb!

  • Agreatshopper
    January 24, 2013 at 12:29 PM

    You’ve outdone yourself!  This is going to get laminated today.  :) Shawn

  • John
    January 24, 2013 at 12:13 PM

    I love your blog.  It is by far my favorite Gluten free recipe and cooking tip go to location.  It is the only place where the comments are also must read for great ideas.  I have both of your books, but I thought you were coming out with another one about bread.  When is it coming out?


  • Mary
    January 24, 2013 at 12:12 PM

    This is absolutely terrific. I can’t wait to try out one of the formulas I’m not familiar with. Also, thanks for the dairy-free options. As you know, lactose intolerance can be pretty limiting.

    With regard to scales, if this 76 year-old can learn to use one, so can anyone. Just do it!

    Thank you, Nicole, thank you.

  • Elisabeth
    January 24, 2013 at 12:07 PM

    I’ve done all my baking by weight for years, since way before going GF (see Rose Levy Berenbaum’s books!). It’s the best way to get consistent results. Now I get annoyed when recipes aren’t by weight!

  • Martine Anthony
    January 24, 2013 at 11:46 AM

    Great info graphic, thank you! I love baking using my scale, I like to use as few dishes as possible :)

  • Darlene
    January 24, 2013 at 11:26 AM

    No way…the other day I decided to create my own ‘Infographic’ for easier building of my gf flour choices…should have known yours would be nicer than  mine. :)  Thanks for all the work you do to make our lives easier.  Regarding the ‘how many cups would that be ??’s – I now refer to you as ‘Saint Nicole’-the lovely gluten free guru.
     xoxo Darlene

  • Carole
    January 24, 2013 at 10:53 AM

    Where’s the print button??? This will really help everyone.

    • Jennifer Carruthers
      January 24, 2013 at 11:33 AM

      Right click on image, select “Open Image in New Tab/Window”. Then Ctrl-P or File->Print in your browser.

      • Carole
        January 24, 2013 at 2:23 PM

        Thank you many times over, it worked.

  • Donia
    January 24, 2013 at 9:56 AM

    I’ve had a kitchen scale for quite a while and get tons of use out of it.  Sure, weighing GF flours.  But I also weigh tricky things to measure like coconut oil and honey (I measured them by volume, then weighed that results, and now have that written down).

    If you’re making a GF recipe in a big bowl, put it on there empty, tare it out, then add ingredient one to the right weight.  Then tare it out, and add the second ingredient (and so on).  You won’t even dirty every single measuring cup you own!  Just use a spoon to scoop out of the containers.

    Oh, and I also weight out pasta if I’m aiming to use 1/2 or 2/3 of a package and want to make sure I leave the right amount for next time.

    By the way, I also use my food scale for weighing mail and packages.  I can’t even count how many trips it has saved me to the post office because I can print out postage online once I have those measurements!!

    Next cookbook, Nicole’s publisher should bundle the book with a food scale.  ;)

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