Gluten-free baking and cooking can be a challenge, especially when trying to find the perfect flour blend for different recipes. Over the years, I’ve experimented with countless gluten-free flour blends—some worked wonders, others… not so much.
In this post, I’ll break down the best gluten-free flour blends for baking, frying, thickening, and more, so you can confidently create delicious gluten-free meals (and not keep feeling that disappointment when you’ve worked hard making something, only for it to turn out dry, grainy, or just not taste right).
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Best Gluten-Free Flour Blends for Baking
1. All-Purpose Gluten-Free Flour Blends
Perfect for: Cakes, muffins, cookies, and general baking
When you’re picking a gluten-free flour, the quality really matters. Trust me, I’ve tried my fair share of different blends, and the ones with a balance of rice flour, potato starch, and xanthan gum are the real game-changers. These ingredients help mimic the structure of wheat flour and give your baked goods that perfect texture—no crumbling or dryness here!
Some blends can leave things a little too crumbly, but when you find the right one, it makes all the difference. I personally love using King Arthur Measure for Measure or Bob’s Red Mill 1-to-1 because they’re both cup-for-cup substitutes, which makes things so much easier when you’re baking. These blends just work, and they make gluten-free baking a whole lot less intimidating.
Tip #1: I’ve found that, although it’s rare, when using a 1-to-1 or cup-for-cup flours, baked goods can sometimes turn out a little dry. If this happens, try reducing the amount by about 1/8 to 1/4 cup to help improve the texture. (I do this in my Chocolate Chip Cookie recipe!)
Tip #2: If a recipe calls for regular all-purpose flour but lacks structure when using gluten-free flour, adding a tablespoon of psyllium husk can help improve texture.
What I Use
New to Gluten-Free Cooking?
Check out my Ingredient Index, where you’ll find the best substitutes and safe ingredients to use!
Let’s Go!2. Gluten-Free Baking Mixes
Perfect for: Yeast-based breads, pizza dough, bagels
When it comes to baking mixes, I swear by Bob’s Red Mill Gluten-Free Bread Mix. Seriously, if you’re making cinnamon rolls, pastries, or any other bread-like baked goods, this mix is a total game-changer. It’s super easy to use, and the results are always spot-on—soft, fluffy, and just like the real thing.
I’ve made some of my favorite gluten-free cinnamon rolls with it, and they never disappoint! I’m also a huge fan of their gluten-free pizza crust mix. It gives you that perfect, crispy crust without the hassle of making dough from scratch. Whether I’m baking bread or pizza, these mixes have become my go-to for getting that bakery-quality texture without the extra effort.
If you struggle with gluten-free bread that turned out dense or crumbly: The game-changer for me was adding a little extra moisture and letting the dough rest for about 30 minutes before baking to hydrate the flour fully.
What I Use
Best Gluten-Free Flour Blends for Frying
3. Crispy Fry Batter Blend
Perfect for: Fried chicken, tempura, onion rings
A combination of rice flour, cornstarch, and a little baking powder creates the perfect crispy coating for frying, and you can easily customize it for different textures depending on what you’re making. While pre-mixed blends are available, I prefer making my own for more control. I use a 2:1 ratio of rice flour to cornstarch, which gives a light, crispy exterior, while cornstarch adds extra crunch and keeps the coating from absorbing too much oil. A little baking powder helps lift the coating, making it even crispier.
For a tempura batter option, use the same rice flour and cornstarch mixture but add a little extra water to make a thinner batter. The tempura batter should be light and airy, creating a delicate crunch. This is perfect for tempura vegetables like sweet potato, asparagus, and mushrooms, or for crispy fish fillets. The key to tempura is to fry the battered food quickly at a high temperature, which results in a light, crispy exterior that’s not heavy or greasy.
Pro Tip: To get an ultra-crispy texture, double-dip! Coat the food in flour, dip it in a wet batter, then coat it in flour again before frying.
What I Use
Best Gluten-Free Flour Blends for Thickening
4. Sauce & Gravy Thickener Blend
Perfect for: Soups, sauces, gravies
Cornstarch and arrowroot powder are two of the best gluten-free thickeners to keep on hand. Whether you’re making a sauce, gravy, or soup, these powders work wonders to create a smooth, velvety texture without the gluten.
If you’re thickening a gravy or sauce, it’s important to make a slurry first. A slurry is simply a mixture of cornstarch or arrowroot powder and cold water. To make a slurry, whisk 1 tablespoon of cornstarch (or arrowroot powder) into 2 tablespoons of cold water until it’s completely dissolved. This step helps to prevent the cornstarch from clumping when you add it to hot liquid. Once your slurry is ready, you can slowly pour it into your simmering sauce or gravy, whisking constantly to avoid any lumps. It’ll quickly thicken your liquid into a rich, glossy consistency.
What I Use
Best Gluten-Free Flour Blends for Pastry & Pie Crusts
5. Flaky Pastry Flour Blend
Perfect for: Pie crusts, tarts, biscuits
I recommend using the same gluten-free flours I suggest for standard baking, like King Arthur Measure for Measure and Bob’s Red Mill 1-to-1 Baking Flour. These flour blends work wonderfully for pastries and pie crusts, too, giving you a tender, flaky texture that’s perfect for gluten-free baking. However, when it comes to the trickier doughs like pastries and pie crusts, there are a few extra tips to help get that perfect result.
Keep everything cold—chill your butter, your dough, and even your mixing bowl if possible. Cold ingredients help create that perfect flaky texture.
Another key tip is to avoid overworking the dough; gluten-free dough can be delicate, so mix until just combined. If the dough feels too sticky, pop it in the fridge for a few minutes before rolling it out. Rolling between parchment paper also helps prevent sticking and makes handling the dough a lot easier.
With the right flour blend and these extra steps, you’ll be able to create gluten-free pie crusts and pastries that are just as flaky and delicious as traditional ones.
What I Use
Final Thoughts
Finding the right gluten-free flour blend depends on what you’re making, but once you know what works best for each type of recipe, gluten-free cooking becomes much easier—and more delicious! What’s your go-to gluten-free flour blend? Share it below!
