How to make plain flour gluten-free with simple swaps and blends

November 25, 2025 •

4 min read

Gluten is a protein that provides elasticity and structure to baked goods, so you cannot simply remove it from plain wheat flour. The secret to successful gluten-free baking lies in replicating these properties by combining various alternative flours and starches, making it entirely possible to make plain flour gluten-free with the right techniques.

Quick Summary

Creating a gluten-free substitute for plain flour involves blending specific alternative grains and starches, like rice and tapioca, to mimic its functional properties. Bakers must also use binders such as xanthan gum to provide structure and prevent crumbling.

Key Points

Start with a blend: Plain flour cannot be made gluten-free directly; you must use a pre-mixed or homemade blend of gluten-free flours and starches.
Measure by weight: For consistent results, always use a digital kitchen scale when measuring gluten-free flour blends, as volume measurements can be inaccurate.
Incorporate binders: To mimic gluten's binding properties, add a binder like xanthan or guar gum to homemade blends.
Rest the batter: Let dough or batter rest for 20-30 minutes before baking to allow the flours to fully hydrate, improving texture and flavor.
DIY or store-bought: Choose a convenient commercial 1:1 blend for easy swaps or create your own custom blend for cost savings and ingredient control.
Add more liquid: Gluten-free flours can absorb more moisture, so adding a small amount of extra liquid can prevent baked goods from becoming dry and crumbly.

Understanding the Problem: Why Plain Flour Isn't 'Made' Gluten-Free

Plain or all-purpose wheat flour contains gluten, a protein complex that develops when flour is mixed with water. This protein is what gives dough its characteristic elasticity and chewiness, and allows it to trap air bubbles, helping baked goods to rise. Unlike other ingredients, you cannot simply process or wash the gluten out of wheat flour. The only way to achieve a gluten-free result is by replacing the wheat flour entirely with a combination of gluten-free ingredients. A single gluten-free flour, such as almond or coconut, rarely works as a one-for-one replacement in most recipes, as they have different absorption rates and structural properties. The most reliable method is using a specialized gluten-free flour blend, which can be purchased pre-mixed or made at home.

Choosing Your Path: Commercial vs. DIY Gluten-Free Flour Blends

For those new to gluten-free baking, using a high-quality, pre-mixed commercial blend is often the easiest and most consistent option. Brands like King Arthur or Bob's Red Mill offer '1-to-1' blends designed to replace plain flour directly by weight or volume in many recipes. These blends typically include a mix of rice flour, starches (like potato or tapioca), and a binder such as xanthan gum. For more experienced bakers, or those with additional dietary needs or budget concerns, creating a homemade blend provides greater control over flavor, texture, and ingredients.

Making Your Own Homemade Gluten-Free Flour Blend

Creating your own blend allows for customization and is often more economical. A balanced blend requires a mix of different types of flours and starches to achieve the right consistency, structure, and flavor. A common ratio involves combining whole-grain flours for structure and nutrients with lighter starches for binding and aeration.

A simple and effective homemade blend recipe:

White Rice Flour (50%): Provides a neutral flavor and body. Use a very fine grind to avoid a gritty texture.
Potato Starch (30%): A light starch that adds moisture and binds ingredients effectively.
Corn Flour/Maize Flour (20%): Contributes to a lighter, crispier texture in baked goods.

To make the blend, combine the ingredients thoroughly and store in an airtight container. For recipes that require the elasticity of gluten (like bread), you will also need to add a binder. For every cup of homemade blend, you can add about 1/4 to 1/2 teaspoon of xanthan gum for cookies, cakes, and muffins, or up to 1 teaspoon for bread.

Essential Baking Tips for Gluten-Free Flour

Measure by weight: Many gluten-free flours are denser or lighter than wheat flour, so measuring with a digital kitchen scale is more accurate than using measuring cups.
Add extra liquid: Gluten-free flours, especially rice flour, absorb more moisture over time. Adding a tablespoon or two of extra liquid per cup of flour can prevent baked goods from being dry.
Let the batter rest: Giving your batter or dough 20-30 minutes to rest allows the flours to fully hydrate, which reduces grittiness and improves the final texture.
Use binders: If your blend doesn't contain xanthan or guar gum, adding it is crucial for replicating gluten's binding properties. The right amount depends on the recipe type.
Adjust oven temperature: Sometimes baking at a slightly lower temperature for a longer time can help gluten-free items bake more evenly.

Comparison of DIY vs. Commercial Gluten-Free Flour Blends


Feature	DIY Flour Blend	Commercial 1:1 Flour Blend
Cost	Generally more economical as individual flours are cheaper.	Higher upfront cost per bag.
Customization	Full control over ingredients, allowing for specific dietary needs or flavor profiles.	Limited customization; ingredients are pre-determined by the manufacturer.
Convenience	Requires time and effort to measure and mix different flours.	Easy to use directly from the bag, saving preparation time.
Consistency	Results can vary depending on the quality of individual flours and precise measurements.	High-quality blends are formulated for consistent results across various recipes.
Learning Curve	Higher, as it involves understanding the properties of different flours.	Lower, as the ratio is already optimized for a wide range of recipes.

Conclusion: Finding the Right Gluten-Free Fit

Making plain flour gluten-free is a matter of strategic substitution rather than a chemical alteration. Whether you choose the convenience of a commercial, pre-mixed 1:1 blend or the control and economy of a homemade recipe, success hinges on understanding the role of different flours and starches. Experimenting with ratios, using binders like xanthan gum, and adjusting liquids are key steps in mastering gluten-free baking. The options available today make it easier than ever for anyone to enjoy delicious baked goods without gluten, ensuring you don't have to miss out on your favorite treats. For more detailed information on specific flours and their properties, consider consulting resources like the Gluten-Free Alchemist, which offers extensive guides on different flours.

Authoritative Resource

To further explore the properties of various gluten-free flours and the science behind baking without gluten, check out the comprehensive resource guide from gfJules: Converting Recipes using Gluten Free Flour.

Frequently Asked Questions

No, a single gluten-free flour like almond or coconut will not function identically to plain flour due to differences in protein, starch, and absorption. Most recipes require a blend of flours and starches to achieve proper structure and texture.

Xanthan gum is a binder used to mimic the elasticity and binding power of gluten. It helps prevent baked goods from crumbling and gives them a better structure, especially in recipes for bread, cakes, and cookies.

Potato starch is a light, white powder extracted from the starch of potatoes and used for binding and moisture retention. Potato flour is made from ground whole potatoes and is denser and heavier, with a more pronounced flavor.

Common causes of dry, crumbly results include using an unbalanced flour blend, not adding enough binder like xanthan gum, or insufficient liquid. It is often recommended to add a little extra liquid and let the batter rest before baking.

While '1-to-1' blends work well for many recipes like cakes, cookies, and muffins, they are not always ideal for yeast-based baked goods such as bread, which may require a specialized blend or additional modifications.

Store your homemade blend in a cool, dry, and dark place inside an airtight container. Because some ingredients like brown rice flour have a higher oil content, refrigeration is recommended to prevent them from going rancid.

A well-regarded DIY blend combines rice flour (white and/or brown), potato starch, and tapioca starch. Some recipes might also include a small amount of corn flour or sorghum flour.