Gluten-Free Whole Grain Flour Mix

When you want gluten-free baking with actual fiber, flavor, and color, this whole-grain blend is the answer: sorghum for wheatiness, brown rice for structure, buckwheat for depth, and starch to keep things light. It shines in muffins, pancakes, banana bread, and rustic loaves.

Yield: 4 1/2 cups mix · Time: 5 min

Ingredients

• 1 1/2 cups (180 g) sorghum flour
• 1 1/2 cups (240 g) brown rice flour
• 3/4 cup (90 g) buckwheat flour (labeled gluten-free)
• 3/4 cup (90 g) tapioca starch
• Optional: 1/4 tsp xanthan gum per cup when baking

Directions

1. Whisk all the flours together for a full minute.
2. Store airtight in the fridge — whole grains carry oils that fade at room temperature.
3. Swap for up to 100% of the flour in muffins and quick breads, or 50/50 with a white GF blend for lighter cakes.
4. Add xanthan gum only when the recipe doesn’t already include it.

Pro tip: Buckwheat despite its name is a gluten-free seed — but buy a labeled bag, since it often shares mills with wheat.

Gluten-Free Notes

A quick label-reading reminder: scan ingredient lists for wheat, barley, rye, and malt, and look for a gluten-free claim on anything processed. When a label is unclear, the manufacturer’s website usually settles it.

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Browse more in Baking Basics & Pantry, or explore our gluten-free breakfast recipe database and hot cereal guide.