Why do gluten-free blends use multiple flours?

No single gluten-free flour replicates wheat flour on its own. Rice flour provides bulk and mild flavour. Tapioca starch adds chewiness and binding. Potato starch contributes moisture and lightness. Together they mimic the texture and behaviour of wheat flour. Using just one type gives poor results.

Why do I need xanthan gum?

Xanthan gum replaces the binding and stretching properties of gluten. Without it, gluten-free bakes crumble and fall apart. Use about 0.5g per 100g flour for cakes and biscuits, and up to 1g per 100g flour for bread. Too much xanthan makes bakes gummy, so measure carefully.

Can I make a large batch of blend and store it?

Yes, and this is recommended. Make a large batch of your preferred blend (without xanthan gum) and store in an airtight container. It keeps for 3-6 months in a cool, dry place, or up to a year in the freezer. Add xanthan gum when you use the flour, as the amount varies by recipe.

What is the best gluten-free blend for bread?

For bread, use a higher-protein blend with more tapioca and potato starch for binding, plus extra xanthan gum (1g per 100g flour). The bread blend in this calculator uses 50% rice flour, 25% tapioca and 25% potato starch. Some bakers also add psyllium husk for improved structure.

Can I substitute other flours in the blend?

Yes. Brown rice flour gives a slightly nuttier flavour. Sorghum flour can replace some of the rice flour for better nutrition. Arrowroot can replace tapioca starch 1:1. Cornflour can partially replace potato starch. Keep the overall ratio of 'main flour to starches' roughly the same at 60:40.

Gluten-Free Flour Blend Calculator — Free Dietary & Substitutions Tool

Gluten-Free Flour Blend Calculator

Calculate individual flour amounts for gluten-free blends. Choose from all-purpose, bread, cake or pastry blends.

Total Flour Needed

Total flour called for in your recipe

Blend Type

Choose based on what you're baking

How We Calculate This

This calculator provides flour quantities for tried-and-tested gluten-free blends based on your total flour requirement and intended use.

The blends

All-purpose: 60% rice flour, 20% tapioca, 20% potato starch
Bread: 50% rice flour, 25% tapioca, 25% potato starch
Cake: 65% rice flour, 20% tapioca, 15% potato starch
Pastry: 55% rice flour, 25% tapioca, 20% potato starch

Xanthan gum

Xanthan gum is calculated separately. The amount varies by blend type — bread needs more (1g/100g flour) while cake needs less (0.3g/100g flour). You can adjust this in the Advanced Options.

Frequently Asked Questions

Last updated: March 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.