Gluten-free flour mixes are notoriously expensive. Shockingly expensive. Quite frankly, with the grocery budget I have, I simply can’t afford them.
Fortunately, making your own inexpensive flour isn’t as hard as it sounds, and with the investment of a Kitchen grain mill Mill, it costs only a fraction of what many of the pre-mixed flours cost.
Here’s the recipe for my mix:
- 2 cups brown rice flour
- 2 cups white rice flour
- 1 cup cornstarch
- 1-2 Tablespoons Guar or Xanthan gum (optional – see notes below)
This is the mix I use for pretty much everything except for bread. It’s the cheapest way I can find to make gluten-free flour because all of the ingredients are common.
Brown rice can be found in nearly any grocery store. The last time I bought it, it cost roughly $.59 per pound. We’re fortunate to have friends in the middle of the Missouri farmland and picked up a couple of 50 Lb. bags while visiting them for only a fraction of that price.
White rice is also found in grocery stores, and is typically cheaper than brown rice. Again, I try to buy in bulk. Since white rice is pretty starchy, it can take the place of some of the starch, which is much more expensive than rice.
Cornstarch is the most expensive ingredient of all here, that’s why I use as little as I can. Still, at $.79 per pound, it’s much cheaper than the typical pre-mixed flour.
One tip for making your gluten-free cooking much cheaper is to switch from xanthan gum, to guar gum. I’ve read articles about which gum to use for which application but honestly, I’ve used guar gum for everything and haven’t noted a difference. Again, guar gum is only a fraction of the price of xanthan gum.
Also, you’ll note that I don’t add the gum directly to my flour mix. You can (I’ve seen recipes that use 2 tablespoons per 5 cup batch of flour), but it’s a tremendous waste. While, yeast breads, cookies, biscuits, and a lot of things do need gum to hold them together, you’d be surprised at the number of baked goods that don’t need it.
For instance, pancakes and waffles (as long as they contain eggs!), many cakes – I’ve used this recipe, with my own flour mix rather than the one suggested, to make 9×13 cakes with fantastic results – As well as muffins and many other quick breads, require no addition of gums!
As gum is the most expensive ingredient in gluten-free baking, this is a huge money savings!
By my calculations, making your own flour mix according to the recipe I’ve provided above should cost you .34/pound. I’ve never been able to find any flour mix for less than $2.50/pound, so that’s a pretty amazing savings!
Of course you have to factor in the initial cost of a grinder. The one I have costs $179 on amazon.com. Ouch! I typically grind five pounds of flour a per week so if I’m saving $2/pound by grinding my own flour, it would take 18 weeks for the grinder to pay for itself. That’s not bad! I’ve had this grinder for over two years, but it’s a hand down from my mother-in-law so I have no idea how old it really is. That is to say, it’s well worth the cost!
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Marie says
How do you know how much guar gum to add if you are baking something that does need the addition of guar gum?
Lina says
Hello,
can I substitute white rice flour with something else? buckwheat, amaranth,millet?
Thank you.
Elise says
I’ve found millet to be a good substitute, I like buckwheat, but it seems to give some things a bit of a crumbly texture.
Lisa Reed says
I’m sensitive to corn products. Any suggestions for a replacement?
Elise says
Tapioca starch or arrowroot powder are excellent!
Desiree says
Thank you! I was wondering the same thing.
Holly says
Another option for a mill is a small coffee grinder. I have one that I got new for about $15-20. I only use it for grinding grains and it works well for me.
Elise says
Thanks for sharing! My familiarity with coffee mills only extends to reading The Long Winter (by Laura Ingalls – author of the famous Little House On The Prairie), glad to know modern coffee grinders work better than that! 😉
Staci says
Hi! You said that you use this flour for everything except bread….
so what do you use for bread?
Thank You!
~Staci
Elise says
I usually custom mix depending on the recipe. Most of the time I use half starch instead of 1/3, and depending on what other flavorful ingredients are in the bread recipe, I might add millet or sorghum flour for flavor. You can see examples in some of the bread recipes listed here.
Akibah says
Hi, i was just wondering what is the purpose of adding cornstarch. I would also like to know if it is necessary to add cornstarch if i do not intend to use rice flour.
Thanks 🙂
Elise says
The starch really helps hold doughs and baked goods together, plus makes them a little “lighter”. Generally, you want 30-40% starch and 60-70% whole grain ration in your gluten-free flour mix.
Beverly says
Do you ground the rice while it is dry! I am am new at this and asking for my daughter
Elise says
Yes, definitely dry! 🙂
Phillip says
In the recipe for this it says brown rice flour and white rice flour. My question is why you would need a grinder if it is already flour?
Pam Jones says
I had the same confusion, and i think the directions are a bit unclear, but i think she grinds rice to make the rice flour and then those are the measurements of the ground rice flour that she uses. My question is, if we don’t have a grinder, can we buy the brown and white rice flour and just mix it with the cornstarch. That seems like it would be a lot quicker and and option for those of us that don’t have grinders and don’t want to make the investment.
Phyllis C Winans says
Hi Pam, Just read your comment regarding the grinding process. Just so you know it takes only a couple minutets to gring your rice, or wheat or whatever you want to use. Something to think about. Grinding your own flour gives you fresh flour, which is so good. The flour you buy can be months old before you get it. Just thought I would share my experience with you. Have a great day.
Shana says
Can u use potato starch and/ or arrowhead root in place of the cornstarch?
Elise says
I think arrowroot would be the best substitute. Potato starch would change the texture of your baked goods.
Suzi Nubile says
Do you have a recipe for a great GF pizza dough? A lot of the recipes I’ve come across are like a batter. Thank you.
Ps. Could I use the calzone recipe as a pizza base??
Liz says
I no longer use any gums. I add a tablespoon or two of psyllium, ground flax or chia and an extra egg. It tastes much better. 🙂
Elise says
Thanks for the tip!
Winn says
Is there a special way that you grind your brown and white rice?
I have a grain grinder but have yet to use it
Thanks,
Winn
Elise says
Nope, just pour it from the bag into the grinder. 🙂
Jennifer says
Can you just use all brown rice instead of half brown and half white? The white rice doesn’t have as much fiber.
Also can you just grind some dried corn or is it too hard?
Elise says
You can use all brown rice, but you may want to adjust how much starch you add as a result – brown rice is not quite as starchy.
As for the corn, if you grind corn, you get cornmeal. I think you have to roast corn to make corn flour, and remove the germ to make corn starch.
Valetta Bonuales says
Why do you have to grind these three flours? Can’t you just mix them together?
Elise says
Yes, if you buy the flour rather than the whole grains, no grinder required. 🙂
Tom Silva says
I didn’t see in your recipe at what point you added the guar gum. Do you use it at all with both rice flours and corn starch?
Thanks,
Tom
Elise says
I typically add gum with the dry ingredients in a recipe, but you can also mix it in with the flour mix and omit what’s called for in recipes.
K mclain says
Where is recipe for calzones?
Elise says
Here ya go! Gluten-Free Calzones Recipe
Judy Bishop says
I found this page as a result of looking for a recipe for gluten free egg noodles. But you just list the cornstarch, white and brown rice flour. You mention guar gum but you don’t really say how much to add to the flours for noodles. You say you might not need it and if you do you can add 2 TBS. This recipe is very unclear, especially for people that are new to gluten-free cooking!
Elise says
In some recipes, you don’t need guar gum, and I prefer to leave it out, and only use as much as a particular recipe calls for for that reason.
BUT, if you want to add guar gum to your mix at a flat rate so that you don’t have to get yet another ingredient out when you’re making a recipe, then you can add 2 Tablespoons to this flour mix recipe, mix it well, and omit any additional gum called for in a recipe.
Hope that helps.
Jean Akre says
Wanted to comment that I made your noodles this week using Bob’s Red Mill 1 to 1 flour. My Mother used to make noodles all the time, but she never told me how she did it. Oh my gosh, I really thought I had died and gone to heaven. They did put me in mind of the frozen noodles from the grocery store. Next time, and there will be a next time, I will cut them way smaller than I did as they do swell up and roll out thinner. Even my husband thought they were good and I said I could do that again. Many thanks for your recipe which gave me the inspiration to try making the noodles!! If you use the recipe for Lasagna, how wide would you cut the noodles?
Elise says
Hi Jean, So glad you liked them! I do use them for lasagna. You can find the recipe here:
Wayne says
I have started thinking of gluten free as my oldest son and youngest daughter has problems with gluten. I jump in with both feet when I start with something. Can you give me a name where I can purchase rice so I can mill my own flour? I really am anxious to try the gluten free receipt you described.
Elise says
We used to order for pickup at Martin Rice Mill in Missouri, but since we moved to Texas, I just buy it at the cheapest price I can find it – often Walmart tbh.
Good luck!
Phyllis C Winans says
you didn’t mention the rice being organic. Do you use organic rice,
Elise says
I did not.
Clarisa says
What purpose does corn starch have in this recipe? I want to make your lasagna noodles, and hoping it’s not necessary for that purpose.
Elise says
Most gluten-free flours are low on starch, so the added starch helps lighten, tenderize, and bind the batter. Some gluten-free baking and cooking can be done without starch if there’s a lot of added egg.
Hope this helps!
Nancy says
Thanks for this recipe. I am wondering if you tried potato starch?
I need a substitute for the corn……
Thanks
Nancy
Elise says
Potato starch can be good mixed with tapioca starch, but the best substitute for corns starch is arrowroot powder.
Joy says
Hello elsie,
Can I substitute brown rice flour with white rice flour?
I don’t have a grind mill and brown rice flours are very expensive in the market.
The only cheap flours I find around me are white rice flour and cornstarch.
Please reply
Elise says
You could. But keep in mind that your mix will me much more starchy and bland tasting.
Joy says
Can you list recipes using this particular flour mix?
Like how you did with your other GF flour mix.
Joy says
I made this flour mix and I’m eagerly waiting to try this mix in your recipes where you have particularly used this inexpensive GF flour mix.
Elise says
Hi Joy, I’ve used it in pretty much all the older recipes. I don’t use white rice flour anymore (typically I use corn or all brown rice, sometimes millet), so the newer recipe haven’t been tested with this mix, but they should still work pretty well.
Here are some that have definitely done well with this mix:
https://www.frugalfarmwife.com/article/gluten-free-egg-noodles/
https://www.frugalfarmwife.com/article/gluten-free-baking-powder-biscuits/
https://www.frugalfarmwife.com/article/gluten-free-blueberry-scones/
https://www.frugalfarmwife.com/article/gluten-free-muffins-recipe/
https://www.frugalfarmwife.com/article/crockpot-cinnamon-biscuits/
https://www.frugalfarmwife.com/article/easy-gluten-free-pizza-crust-recipe/
https://www.frugalfarmwife.com/article/banana-bread-recipe/
https://www.frugalfarmwife.com/article/gluten-free-apple-fritters/
https://www.frugalfarmwife.com/article/gluten-free-cornmeal-herb-rolls/
Carol says
I can not use guar gum. It is part of the legume family and I am allergic. Have you tried with xanthan gum?
Elise says
Yes, you can use Xanthan gum with no problem. 🙂
Jodie says
I bought the same grinder that you have and I was wondering what setting do you use to grind the rice? Course or Fine?
Thank you
Elise says
The finest setting possible!
John Stewart says
WHAT is the mix that you use for breads? ANd you just mill the rice itself? Recommendation of a Mill?
Kip says
Is the 2 cup white and brown rice and 1 cup cornstarch formula per 1 cup of all purpose flour you would use in baking?
If not, how much would you need of each to equate one cup of all purpose flour?
Thanks.
Elise says
No, that’s the formula for getting the ratios on your gluten-free flour mix correct. You’ll use one cup of the mix for each cup of flour mix called for in your recipe.
Anita says
I have made Home-made Egg Noodles for my family at Thanksgiving and Christmas (as well as other times throughout the year). They have become a family favorite and much expected item! My daughter has recently found out she cannot tolerate gluten in her diet. Therefore I have been tasked with finding a gluten-free recipe for the egg noodles so important to my family! I am hoping you can help me!
Elise says
Hi Anita, here’s our favorite gluten-free egg noodle recipe!
Kristina says
Thank you for sharing the recipe. My husband seems to be sensitive to all starches, I’ve tried corn starch, potatoe and arrow root. He gets tummy aches. Do you know if there’s anything I can replace starch with in gluten free flour mix? Thanks
Elise says
If starches aren’t working for you, I’d look in to going grain-free with something like coconut flour. You’ll use a lot of eggs, but with the right recipes, no starch.
Veronica Siergey says
This was great. I have been making my own rice cereal w my vita mix. I’m going to try the flour I also. I’m sure it will work. How do you feel about potatoe and tapioca starched in the general mix
Beva says
Can this flour mix be used instead of the flour mix with corn flour in your recipes?
Elise says
Yes, in most cases. Baked goods tend to dry out a bit more quickly, and the taste of rice is a little more prevalent.
John says
I LIKE YOUR 3 FLOUR MIX (2 C BROWN RICE-2 C WHITE RICE- 1 C CORN STARCH0; BUT DO YOU EVER USE EXPANDEX MODIFIED TAPIOCA STARCH IN ANYTHING?
Elise says
No, I never have.
Michele says
Hi Elise – I just need a little clarification. Does the egg noodles recipe require guar gum or not? And if so, how much? Sounds as if you only use guar gum for your bread recipes.
Thank you!
Elise says
I don’t usually as I don’t like the texture it gives whatever broth I cook my noodles in.
Carol says
Do these noodles hold their own when reheating soup or lasagna leftovers? Every brand I have tried is complete mush once they have cooked/baked. I am very careful not to overcook. I would love to have a noodle or pasta that really keeps its body once cooked! Maybe this recipe is it????
Elise says
Yes. I’ve had good luck with reheating them.
Ruth says
I grind flour with my Vitamix blender and then sift it through a sifter before use.
C says
I can’t have corn, could I substitute potato starch or something else for the corn starch? Thanks!
Tammy says
Arrowroot would be a good replacement for cornstarch. It’s what I use instead.
Les says
Little dense here. You buy the rice uncooked packages and then grind for this flour mix. New to all this.
Lyn Carson says
I have a granddaughter that is now eating gluten free but can not have anything with almond or other nut flours as she is allergic to tree nuts. So I am a real newbie at this and want to make cookies and cakes she can eat. Why do I need a grinder? Can I just mix the Brown rice flour , white rice flour and cornstarch all together? Thank you
Shawna says
She’s using the mill to make her own flour from brown and white rice.
Liz says
Thank you for taking the time to put together this site! I found you when I was looking for GF Egg Noodle recipe. Just a note about xanthan gum – please don’t use it – check out what it is – it is the bacteria that causes black rot on cruciferous vegetables. I have a really bad reaction to it. It killed 21 babies when they added it to their formulas. This is a bacteria that tells you when it’s time to throw away your vegetable and now they are adding it to everything under the sun. Guar gum is better. I try to avoid all gums. I’m going to try out your flour mix. How do you make the rice flour? I will look through your blog and see if you have directions 🙂 Thanks!
Traci Hill says
This was very helpful.
I have a family member who is allergic to
Cane sugar, wheat, and yeadt.
We ate always looking for things for her.
don says
Thanks! It has been very helpful. My wife bought a grinder many years ago and hasn’t used it much. Now we can dig it out and use it for something healthful.
Sarah-Ann Trask says
What gluten free flour do you use for bread?
S Nabbit says
Do you have any other flour mill recommendations? The one you linked is over$300 now.
Nancy says
How do you mix it for your bread mix
Elise says
As written. You can find the bread recipe I use with that mix here.
Becky says
I used your recipe for flour to make Pierogi dough for my GF daughter for Christmas 2019. I filled it with my family’s pierogi filling. They were so good she didn’t even re-heat on Christmas eve but ate the cold ones right out of the bowl.
Thank you so much – it made my daughter’s Christmas.
Elise says
That’s awesome! So glad y’all enjoyed my recipe.
Sa says
Would a vita mix work?
Elise says
I have never used a Vita Mix, so I can’t really answer that, sorry!
Bec says
Hey Elise,
Good looking GF flour recipe!
Just wondering if I can use flax seed meal instead of gums?
Is the gum just for binding where there is no egg?
Thanks for sharing 🙂
Bec
Bernie Brydle says
Do you really need a flour mill? Can you just sift it or can you use a food processor?
Kathy says
Sift, no. Sifting flour just mixes it and incorporates air. You might try using a food processor but doubt you will get similar results. A grain grinder GRINDS the grains.
Kathy says
Thank you!
Heather says
THANK YOU!!! I am new to this gluten free flour thing…. my son needs to be gluten free…. and I can’t believe how crazy expensive gluten free flour is. I have a grain mill so this recipe is perfect!! THANK YOU!
Lynn says
Love the GF inexpensive flour mix.
Trish Sultzbaugh says
Can this flour be used as a 1 to 1 substitute for regular flour
BRANDY Vandevender says
Any suggestions I cannot have cornstarch gar or gum
Joani Rogers says
All they are, are thickeners. Could you possibly tolerate Arrowroot powder?
Mandy says
Awesome thanks!! Can I use flaxseed or chia instead of xanthan gum ?
Sharan says
I used psyllium husk. Worked perfectly .
Betty says
I don’t have a grinder . Is there a particular brand of white and brown rice you can recommend? I notice there are colors and consistency differences. Thank you for this flour blend. I have been making my own and the cornstarch seems like a cheaper option to the other starches.
Karen Stockton says
Can you use like a coffee bean grinder to grind up brown rice or white rice to make your flour?
Sarah says
I just found this, in looking for a better gluten and tapioca free lasagna noodle recipe. I tried to link to the grain mill, and it goes to flavored almonds!!!
Deb says
I can’t wait to try this recipe! Does anyone know if grinding is absolutely necessary? Are the texture and consistency similar enough to substitute for all/purpose and/or whole wheat flours in biscotti?
Linda says
I followed your link to that grain mill. I don’t know when you priced it, but it’s now $299! A lot more than the $179 you quoted.
Tiffany says
It’s not bringing anything up..
Thank you
Holly says
Do you have to keep the flour in the freezer or fridge like when you mill your own wheat?
Luana Wheelhouse says
Hello, I just made a test batch of your GF noodles. They are great right into the pot. Can I make them a couple days ahead of Thanksgiving and freeze or refrigerate before the big day. Thank You
Julie says
All home made noodles can be made in advance and frozen or refrigerated. Be sure they are completely dry before putting away. If not they will mold when thawed and placed into the cupboard for use at a later time. I keep mine frozen until I use them. This prevents molding.
Sandy says
Do you have an already prepared mix that you like for noodles? We don’t bake often and I wouldn’t really invest in a grinder. Thanks!
Bobbie Laincz says
Silly question, but why do you need a grinder? Couldn’t you just mix the ingredients together?
Sheryl says
She makes her own flours using the whole rice. If you buy the rice already ground into flour then yes, just mix it together.
Carol Gloeckner says
I use your flour mix and it is great. Do you have a recipe for bread flour mix for a bread machine?
Sarah says
Can you use potato or tapioca starch in place of the corn starch? Thanks!
Joy elliott says
So what do you use for bread?
Norma B. says
I’m learning as I go so am very happy to find this recipe, ty
Mary says
Can I use arrow root powder in place of corn starch in the GF flour recipe?
Elise New says
It’s very similar, so most of the time you can.