Gluten Free Flour Blend

One of the biggest advantages of having a Thermomix when you’re a Coeliac is being able to grind your own flours!   Whilst I do have fall-back pre-made ones on hand just in case, I try not to use them too much, given all the added extras of sometimes unpronounceables in them!  I generally take full advantage of Thermie’s powerful blades for fresh flour milling … rice, chick peas, buckwheat, quinoa, lentils, tapioca – you name it!  So easy, albeit a bit loud, for a brief period anyway.  That’s why we have a couple of pairs of ear muffs on hand for such occasions!


Watch out – it’s a noisy business, especially with those chick peas!

Quirky Cooking talks about gluten free flour substitutes and the various components required  to make a good GF flour.

The Gluten Free Goddess is another good link too.

Anyway, here’s my favourite all-purpose gluten free plain flour:

Add to Thermomix bowl and grind speed 9 / 1 minute:

  • 1 cup or 125g white rice
  • 3/4 cup or 100g brown rice 
  • 1/4 cup or 25g chick peas OR: use chick-pea/gram/besan flour in the next step.  Alternatively, substitute for buckwheat/jowar/sorghum

Add and mix speed 6 / 10 seconds:

  • 1 cup or 125g tapioca* or cornflour
  • 1/4 cup or 25g potato starch

* I tend to use tapioca pearls, so I set the rice component aside and grind the pearls at speed 9 / 1 minute (NB: they’re darned noisy too!)

Repeat the above process to make a larger batch of flour to have on hand for your baking.

Also, when baking, make sure you add an ‘extender’ by way of some xanthan or guar gum.  Per one cup (approx 125g) of gluten free flour, use:

  • Bread and pizza dough recipes: 1 tsp xanthan or guar gum
  • Cake and muffin recipes:  1/2 tsp xanthan or guar gum

You can use chia seeds or ground linseeds instead of the gums.  From personal experience, I find the linseeds have a slightly ‘sloppier’ effect on bread/pizza dough.  The outcome is the same though …

For self-raising, add approx 1.5 tsp gluten free baking powder per cup of flour.



21 thoughts on “Gluten Free Flour Blend

  1. My husband is very impressed that your husband is wearing ear protection! He constantly tells me that I should b wearing the same…. do u use them too?

  2. Do you have a “normal” thermomix or do you need to get special attachments to do the grinding? I am thinking of getting a thermomix and my sister who has one loves hers, but she says I would need more attachments for the grinding…I am a Coeliac and find getting some flours really challenging (tapioca for instance – very expensive and you never know if it is pure enough).

    1. Hi Corinna

      There aren’t any extra attachments for a Thermomix – the one blade does all! The blade is made of Solingen steel, renowned for sword making, so it’s very strong and durable and along with the powerful reluctance motor, you can grind your own fresh flour in minutes. You can play around with different blends, grinding different grains to see what you like or works for you. Tapioca is an important component of gluten free flour as it lightens a blend (eg of rice), along with some potato starch, and adds a chewier texture and helps a crust to form. In England, you can buy tapioca pearls and grind them yourself, although it’s never quite as fine as the tapioca flour/starch that you can buy. Before you buy, it’s a good idea to book an in-home demo so that you can see all the features and uses of a Thermomix. It’s a great investment, particularly for people like yourself with special dietary requirements, as you can add in and leave out what you wish. Hope that helps – Whereabouts are you located?

  3. I started using this blend last week. I had all the premilled flours except brown rice so only needed to mill that. I compared this blend against a couple of other blends on Friday for a thin and crispy pizza for the 30mix challenge and it was by far the best. I also used it in a pancake batter for Sunday breakfast and they were the best gluten free pancakes ever. It also worked very well in sticky date pudding and garibaldi biscuits. Thanks so much.

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