Gluten-Free Whole Grain Flour Mix |

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, a gluten-free light cake flour mix is recommended.

Notes: Yields about 350 g/12.3 oz.


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


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

Gluten-free Orange Butter Cake

Gluten-Free Orange Butter Cake Recipe | Dietplan-101