Whole Wheat Gluten-Free Flour Substitute Recipe

Photograph: Vicky Wasik

If you prefer a flour with the texture and flavor of whole wheat, give this one a try. Breads and cakes made with it have a slightly coarser texture and a more open crumb than those made with the other two blends. We eliminated corn products in this flour, swapping arrowroot for cornstarch to take advantage of its thickening power, added some sorghum flour for its sweet nutty flavor, and used guar gum instead of xanthan gum to add viscosity and elasticity. This flour has a slightly richer flavor than the What IiF flour, and results in a lighter texture than Aki's Blend.

Reprinted with permission from Gluten-Free Flour Power

Recipe Facts

Active: 5 mins
Total: 5 mins
Makes: 16 1/2 cups

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  • 350 grams arrowroot flour
  • 350 grams sorghum flour
  • 450 grams tapioca starch
  • 450 grams white rice flour (or substitute millet flour)
  • 200 grams brown rice flour (or substitute sorghum flour)
  • 100 grams potato flour
  • 200 grams milk powder
  • 20 grams guar gum


  1. Whisk together all the ingredients in a bowl. Store in airtight container at room temperature for up to 6 months.

Special equipment

digital gram scale


A good quality digital gram scale is recommended for this recipe.

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