Multi-Grain Gluten-Free Flour Blend
9 1/2
10 min
10 min


2 cups cornstarch

2 cups potato starch

1 3/4 cups brown rice flour

1 1/2 cups garbanzo bean flour

1 cup sorghum flour

1 cup tapioca flour

1/4 cup teff flour

How to make

  1. STEP 1

    Stir together all ingredients in bowl. Store in container with tight-fitting lid.

  2. STEP 2

    Stir mixture before using in baking recipes.

Tip #1

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.


.5Fat (mg)
0Cholesterol (mg)
0Sodium (mg)
27Carbohydrates (g)
2Dietary Fiber
2Protein (g)


Explore reviews from
our online community

  January 03, 2012

I love this multigrain flour blend, it's my new favorite. I did have to change it up a bit as I didn't have enough of all of the flours on hand, have never used Teff flour and absolutely hate bean flours. Basically, I used 1.5 cups corn starch, filled in the rest with Tapioca. Split the garbanzo bean flour portion between sorghum and brown rice. Added 4 teaspoons of Xanthan Gum to make the blend complete. This made terrific pancakes :)

— says Lisa
  November 02, 2010

My sister and I have used this quite a few times already since first trying it in a the GF pumpkin sandwich cookies from here. It works really well as a coating for chicken, pork, etc. We've also used to to adapt our non-GF sister made corn cakes with this flour blend and they were excellent! One of the best flour blends we've used! Now it's our trusty Land O' Lakes flour blend we turn to. ;) So thank you!!!!!

— says Cakegirl20
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