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

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. 

Notes: Yields about 350 g/12.3 oz.



  • 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 settles in one color.
  3. Keep refrigerated for later use.


Here are some of our recipes that use our gluten-free whole grain flour with nuts. You can also modify any cake recipes using our gluten-free flour and recreate all the cakes you like

Gluten-free Oat Hazelnut Muffins

Gluten-Free Oat Hazelnut Banana Muffins Recipe

Gluten-free Millet Almond Cake

Gluten-Free Millet Almond Cake Recipe