Need a great all-purpose gluten-free flour recipe that you can use in place of wheat flour in all your recipes? This vegan and gluten-free flour mix is the absolute best 1:1 flour replacement that I have found for my gluten-free baking needs.
This homemade flour mix is quick and easy to make and best of all, it's a convenient and inexpensive way to always have gluten-free flour on hand.
❤️ Why you'll love this mix
- It works as a replacement for wheat flour in almost any recipe.
- It's made from whole-grain oats.
- You can easily grind your own oat flour in seconds with your blender.
- Fresh-ground flours have more nutrients than store-bought. Read more about it here.
- This gluten-free flour recipe will save you a ton of money compared to buying store-bought mixes.
- It’s easy, fun, and kids love to help sift the oat flour!
🧾 Ingredients and substitutions
- Oats – Whole oats that you can easily grind yourself in any basic blender.
- Tapioca flour – helps the flour bind together. With only oat flour, it gets very crumbly.
- Xanthan gum – Works as an extra binder to hold your baked goods together.
🔪 Helpful tools
- A blender to grind the oats
- A wire mesh strainer or a flour sifter to sift out the larger pieces of bran that are left over.
🥄 How to make oat flour
Step 1 - Put gluten-free whole oats into a blender.
Step 2 - Blend for about 1 minute until the oats have turned into flour.
Step 3 - Pour into a wire mesh strainer or a flour sifter and sift over a large bowl until all the fine flour has fallen through and throw away the large bran that is left in the strainer.
Step 4 - Add tapioca flour (aka tapioca starch) and xanthan gum to the bowl of oat flour and mix with a whisk or fork.
❔ Why oat flour works best
- Oats have a similar protein content to that of wheat flour, so it bakes up like wheat flour in most recipes.
- It's inexpensive and easy to find. (Trader Joe's has a 32 oz bag of gluten-free oats for $3.99)
- You can grind oats fresh, so they will maintain more nutrients than pre-milled packaged flour.
- It’s healthier than many other gluten-free flour choices.
- It uses the whole grain unlike white rice flour or other mixes.
- You can choose not to sift it and have a whole wheat-style texture.
🥄 How to measure the flour
Since this flour is made fresh and sifted, it tends to be fluffy and has to be measured differently to get the same results as wheat flour.
- When you measure it by volume, tap the measuring cup on the countertop a few times to settle the flour, and then add more until the measuring cup is full to the top.
- Your measurement will be most accurate by weight. One cup of wheat flour weighs 4.5 oz or 120 grams, so make sure your gluten-free flour weighs the same as wheat flour when swapping it out in a recipe.
- If you buy oat flour instead of grinding and sifting it yourself, it tends to weigh the same as wheat flour and can be swapped out 1:1.
🌾 Whole-wheat style flour
If you like the taste and texture of whole wheat flour in your baking, simply omit the sifting step when making this flour, leaving the bran in. It will leave more texture and a slightly nuttier taste similar to whole wheat.
Note: If the baked good calls for an egg or an egg substitute, I have found that using a flax egg also gives it more of a whole wheat taste and texture.
Store your flour mix in a sealed container at room temperature for up to 1 month or in the freezer for up to 3 months. Allow it to come to room temperature before use.
🌟 What to make with this mix
Make any of your favorite recipes with this gluten-free flour mix swapped out 1 for 1 or try some of my family's favorites.
- Gluten-Free Bread Sticks
- Cranberry Orange Muffins
- Vegan Drop Biscuits
- Healthy Vegan Muffins with Hidden Veggies
- Vegan Oatmeal Cookies
- Vegan Cheddar Bay Biscuits
📌 Be sure to follow me on Pinterest for new vegan recipes!
Gluten-Free Flour Mix
- 1 3/4 cup whole oats (gluten free)
- 1/2 cup tapioca flour (aka tapioca starch)
- 1 teaspoon xanthan gum (optional, but helps it bind)
- Put 1 3/4 cups of oats in your blender and turn it on until the oats grind down to the texture of flour. (This will take about 1 minute depending on the power of your blender).
- Pour the oat flour into a wire mesh strainer or a flour sifter and sift over a large bowl to take out the large pieces of bran. (Discard the large pieces of bran or use in another recipe).
- Measure out 1 1/2 cup of oat flour and put it into a bowl. (This should be what you have left after sifting out about 1/4 cup of bran).
- Add the tapioca flour and xanthan gum to the oat flour and stir well until it is well mixed.
- Store in an airtight container in the fridge until you are ready to use it in any baked goods.
- You want to make sure to measure out exactly 1 1/2 cups of oat flour for the mix.
- Starting with 1 3/4 cups of whole oats, it should yield 1 1/2 cups of oat flour once it is ground and sifted.
- Xanthan gum is optional, but it will help your baked goods hold together a little better and not crumble.
- Make sure to tap the measuring cup a few times to settle the flour when measuring or measure the flour by weight.
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
What about potato starch? Could that be added to the flour blend? Your flour blend looks amazing and it is actually very similar to Sweet Loren's frozen cookies flour blend.....minus the potato starch. Sweet Loren's cookies use a GF flour blend of oat, tapioca and potato starch. If you were to add potato starch and leave out the xanthan gum, what about of potato starch would you suggest? Also, can I just buy Oat Flour instead of making it?
Emily Thomas says
My family and I absolutely love this mixture!! We used this with three eggs last week and made chicken and noodles, sooooo good! I have a question would this flour and three eggs make pasta? We want to make our own ravioli and was wondering if you have made that?
I'm not sure. I don't eat eggs, so I've never tested it. This flour seems to work as a 1:1 replacement for everything that I've tried it with though, so I think that there is a good chance that it would work.
I’m so excited to find this recipe. My daughter is turning one and she has a lot of allergies so I’ve been fretting over a cake to make.
Unfortunately oats are a big fat NO for her! Any idea what I could use to substitute? Or if a store bought GF flour blend like Namaste might yield an acceptable result?
If she can't have oats, I would go with a GF flour blend like Namaste. I have found that most work well for cakes except for the ones with almond flour or garbanzo bean flour in them.
I see the metric calculator up for converting, thank you. Could you please add- here, or in the recipe,
what the metric measurement would be for 1 & 1/2 cups of the oat flour? At the moment, only the whole oats are part of the conversion.
Hi Shani, if you are using oat flour, you will need 150 grams. Hope that helps. 🙂
How is this possible? If you start with 141gms oats and subtract out the weight of the bran, then how can the remaining oat flour be 150gms?
Amazing results in my biscotti recipe. I even used your vegan (stick) butter recipe to go in them so they were vegan as well. Making more now with Kerry Gold. I wanted to ask if you had ever used this in a crusty GF bread recipe...artisan-style? If so, did it work well? I'd love to see a recipe for that.
I'm so happy that you liked it! I don't have a GF bread recipe. I haven't made one that is blog-worthy yet. 🙂
I've read that oat fiber can be used as a binder in GF baked goods, but cannot find any info on how much to use. Do you happen to know anything about using oat fiber as a binder or maybe even tried using it? I'm wondering how much of it I'd need to use in this recipe instead of the Xanthan gum. Thanks!
Would it be possible to sub cassava flour for the tapioca?
I have not tested it with cassava flour. I have not found anything that is a good substitute for the tapioca, but the cassava my work since they are derived from the same thing. Let me know if you try it. 🙂
Hi - I am so happy to have found your website!
Can you please add weight measurements (in grams) to it?
This is so confusing. US cups, Australian cups, other cups... But a gram is a gram is a gram. And I've got a kitchen scale.
I'm glad that you like my site! I'll work on adding weight measurements to more of my recipes. It is a process, so it may take a while. 🙂
If I make this mix with already ground oat flour that I bought, how many cups of flour would I mix with the tapioca flour?
You will use the same proportions whether you grind it yourself or buy it pre-ground from the store. You just have to pack it down when you measure the stuff you grind yourself because it tends to be fluffier. Hope that helps! 🙂
So if I buy ground oat flour, do I use 1 3/4 cups of flour to 1/2 cup tapioca starch or 1 1/2 cups oat flour to 1/2 cup tapioca starch?
I love the option of making my own gluten free flour. Thanks for the recipe
You're welcome! Enjoy it! 🙂
I have read before that even wheat flour are not good. I can't wait to make my own gluten free flour recipe! I will also share this with my mom and friends. Thanks so much for sharing this!
I hope that you enjoy it! 🙂
Flax should work to replace the xanthan gum, it works as an egg replacement in vegan recipes so it has binding qualities as well.
That's good to know. Thanks for the tip.
I am making the flour by weight but there are differences in what a cup of oat flour weight
What is your measurement in grams
Going to try the cranberry muffins and bisquick mix
You will want to add 120 grams of this flour to equal 1 cup of regular wheat flour. There is a section in the post that describes how to measure this flour. (If you grind and sift it yourself, there tends to be a little more bran in it which has more bulk, but if you are using store-bought oat flour it will swap 1:1 even for weight. Enjoy! 🙂
Can this flour be used to make bread? And if so, do you have a recipe?
I have not tried it in traditional yeast bread yet. I will be sure to post when I do. I do use in in my yeast free bread sticks and my gluten free vegan beer bread and it works great in both of those.
Tammy M Clark says
Why does it have to be kept in the refrigerator? Thanks
Hi Tammy, oats contain a small amount of fat, so once the grain is chopped up, it can go rancid if kept for a long period of time at room temperature. If you are going to use it up in a few days, you are fine to leave it in the pantry.
Can I substitute the tapioca for arrowroot?
Hi Beth, I have not tried it with arrowroot instead of tapioca. The tapioca makes things stretchy. I haven't found anything else that has the same effect. If you can't have tapioca, I would try potato starch instead. Let me know how it goes! 🙂
Sangeeta Patel says
What can be used in place of xanthun gum?
You can leave out the xanthan gum if you don't want to use it. It helps your baked goods stay together a little better. They will just be slightly more crumbly without it, but if you're okay with that than leave it out. I hope that you like this mix! I've been using it for tons of recipes with great success! 🙂
Hi Sangeeta, you can use psyllium husks or powder in place of the xantham gum. No tummy troubles 🙂
Not sure I like xanthan gum. I don’t know if that’s a good thing to eat?
Thanks for any replies.
You can leave out the xanthan gum. It holds the baked good together a little better, but it doesn't make a huge difference in most recipes. You're baked goods may just me slightly crumbly.
This GF flour is amazing. I’ve tried them all but this is my favorite one. Also..cheap! GF flour can be so expensive and this costs almost nothing to make.
Thanks Emma! That's one of the things I like about it too! 🙂