Homemade Gluten-Free Flour Mix


This gluten-free flour mix was developed by the team at Hollyhock Retreat Center and is featured in their beautiful cookbook, Hollyhock Garden to Table. Note that buckwheat will spoil, so this mix should always be kept in the refrigerator.

Substitute this gluten-free baking mix for wheat flour for cakes, muffins, pancakes, and other baked goods.

Homemade Gluten-Free Baking Mix
Author: Hollyhock Garden to Table Cookbook
Serves: 5 cups
A 1 to 1 substitute for wheat flour, this homemade gluten-free flour mix is perfect for cakes, muffins, scones, pancakes and other quick breads.
  • 1 cup brown rice flour
  • 1 1/2 cups white rice flour
  • 3/4 cup buckwheat flour
  • 2/3 cup tapioca starch
  • 1/3 cup arrowroot powder
  • 1/4 cup potato starch
  • 2 tsp xantham gum
  1. Combine all ingredients thoroughly and store in a sealed container in the refrigerator.


One comment

  1. […] Garden to Table Cookbook. The original recipe calls for 1/2 cup whole wheat flour or 1/2 cup of homemade gluten-free flour mix. I just used the versatile Bob’s Red Mill Gluten-Free Flour Mix which worked […]

Leave a Reply to Gluten-Free Blueberry Polenta Pancakes | A Passionate Plate Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.