Gluten-free Flour Blend: 4 Ingredients

Gluten-free Flour Blend: 4 Ingredients

Another homemade gluten-free flour blend this time I have used glutinous white rice flour, light buckwheat flour, tapioca flour and sorghum flour. Yes, despite it's name glutinous white rice flour is gluten-free. Also called Mochiko Flour or sweet rice flour.

Can I swap Glutinous Rice Flour (sweet rice flour) with regular white rice flour?
No, rice flour and glutinous rice flour should not be used interchangeably.  The flours have very different textures, cook very differently and yield very different results. So, sweet rice flour is definitely not the same ingredient as regular white rice flour that is available in most supermarkets.

This blend is good to swap 1:1 for wheat flour recipes eg banana bread, carrot cake or muffins, pancakes, crumble topping and cookies. I would not recommend this for baking bread or a light sponge style cake. Perfect to use when you need to make a sauce from scratch too and cheaper than a store bought packet.

Takes: 5 minutes
Makes: 500g

Ingredients Makes 500g

  • White glutinous rice flour (sweet rice or Mochiko flour) – 140g (about 1 cup + 1/4 c)
  • Sorghum flour – 120g  (2/3 cup + 1.5 tb)
  • Buckwheat flour (light)  – 120 g (2/3 cup + 1.5 tb)
  • Tapioca Flour or Cornflour/starch – 120g (1 cup)


  1. Measure out all flours and sift over a large bowl at twice to blend, then store in a large jar or container. This recipe makes 500g, double to make more.

Source: inspired blogger From the Larder.

Sue Maree P Baking Tips

  • Buckwheat flour could be swapped for oat flour
  • Tapioca flour – could be swapped for potato flour, arrowroot flour
  • NB all cups are Aust. or UK measurements. I would recommend weighing everything for a more accurate blend.