These flour blends are suitable for baking muffins and easy cakes (e.g. butter cakes, cupcakes), making pancakes, waffles etc. However, it is too heavy for cakes that need a light texture such as chiffon cakes and sponge cakes. For these cakes, gluten-free light cake flour mix is recommended.



Gluten-Free Whole Grain Flour Mix | Dietplan-101


  • 210 g (7.4 oz) gluten-free whole grain flour (e.g. millet, sorghum, oat or brown rice)
  • 105 g (3.7 oz) potato starch
  • 35 g (1.2 oz) tapioca starch
  • 1 tsp xanthan gum


  1. Combine whole grain flour of your choice, starches 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:

orange-butter-cake-milletGluten-Free Orange Millet Butter Cake orange-butter-cake-sorghum Gluten-Free Orange Sorghum Butter Cake