Ground nuts add more protein and fiber, as well as a great nutty flavor to the end products. These gluten-free flour blends are suitable for making muffins, pancakes, easy cakes etc. (but NOT for cakes that need to have a light texture such as chiffon cakes and sponge cakes). Since ground nuts are heavier, the texture of the end products will be denser. 



Gluten-Free Whole Grain Flour Mix (with Nut) | Dietplan-101


  • 140 g (5 oz) gluten-free whole grain flour (e.g. oat, sorghum or millet flour)
  • 70 g (2.5 oz) ground nut (e.g. hazelnut or almond)
  • 140 g (5 oz) potato starch
  • 1 tsp xanthan gum


  1. Combine whole grain flour and ground nut of your choice, starch and gum in an airtight container.
  2. Shake vigorously until the flour settle in one color.
  3. Keep refrigerated for later use.

Notes: Yields about 350 g/12.3 oz.


Try out these recipes using these flour mix:

oat-hazelnut-banana-muffins Gluten-Free Oat Hazelnut Banana Muffins millet-almond-cake-tnGluten-Free Millet Almond Cake