My Gluten Free Flour Pantry

As a gluten free food blogger I provide my readers with great recipes that are simple and easy to make and that have been tested thoroughly in my kitchen. However, sometimes a recipe that has worked out well for me turns out a little less perfect for readers. I am always willing to help my readers to figure out what may have  caused a variance in the recipe’s texture, flavor etc. Because as a food blogger I learn from your experiences and my own.

Here’s a list of  flours and (some  grains) that I use in my gluten free cooking and baking. I buy certified gluten free grains and  flours in bulk from specialty store and put most of them in refrigerator or in cold dark place.

Important – I use the “spoon and level” method to measure flours. Here’s how it is done: Use a spoon to lightly scoop flour from its container into a measuring cup. Use a knife or other straight edge to level the flour with the top of the measuring cup.


Brown rice flour is milled  from the whole grain which lends to its creamy almond color. It can go rancid very quickly because of the  natural  fats and oils in the grain. So it is good to store it in fridge in an  airtight container. It can be used as a sauce thickener or combined with other flours for baking. It lends a strong, nutty flavor in food. If  you are concerned about this then white rice flour would be the ideal  choice.

Mixed Seed bread

Multi grain bread

Oatmeal Cinnamon Raisin Bread

Brioche Buns

Gluten Free Panettone

Strawberry and chocolate chip scones

Skillet Baked Chocolate Chip Cookie

Chocolate walnut snacking cake

Rosewater Strawberry shortcake


White rice flour is produced by grinding uncooked polished rice into a  powder. It contains high levels of protein but very less vitamins,  minerals and fiber than brown rice flour. It can be used as a thickening agent for sauces and a suitable option in baked goods in combination  with other starches.

Lemon strawberry Roulade


Blue Berry Scones

Fall Muffins

Aloo Samosa

Nutella Cake Pops

Skillet baked Chocolate Chip Cookie


I make gluten free all purpose flour blend by using brown rice flour and white rice flour. Whenever I want to adapt something, this flour blend is typically my first step as a sub. and then second time either I add a small amount or totally make it with whole grain flour, such as sorghum, buckwheat, millet, quinoa.

To make Gf all purpose flour, also called white rice flour blend  you need

2 cups white rice flour , 2/3 cup potato starch, 1/3 cup tapioca starch, 1 1/4 tsp xanthum gum

In some recipes I add brown rice flour instead of white rice flour and then I specifically mention it in the ingredients.


Lemony lemon cake


I ground fresh flour from quinoa seeds when ever required. It is delicious in baked goods, such as breads, crackers and cookies. It has a strong  flavor so best use is with other flours.

Chocolate Chip Cookies

Good for you cookies

Quinoa pilaf with berries and soaked almonds

Coconut Quinoa pilaf with chestnuts

Roasted acorn squash with quinoa and chickpeas medley

Mushroom masala with quinoa tabbouleh

Lentil salad with citrus salmon and quinoa

Curried cauliflower quinoa

Burger patty with quinoa and beans

Quinoa salad with beans, roasted corn,  and vegetables

Chicken and quinoa casserole

Gluten free chicken and sprouted rice soup

Lentil rasam


Of all the gluten free grain flours, I love sorghum flour. It is a powerhouse of nutrition and adds a superb flavor to gluten free baking and cooking. It is coarser in  texture and vary in color from white to  a light grey or even purplish red, depending on the variety of grain. It has a neutral flavor and and absorbs other flavors really well. Hence, I use sorghum flour for making breads, flat breads and even cakes.

3 types of Pizza ( meat balls, zucchini pesto, kale and curried chicken)

Savory Pancakes

Skinny panini with sorghum chapatti

Moist lemon Pound Cake

Methi Mathri

Fruit Flan

Fresh Ginger Cake

lavash Pinwheels


Lemony Lemon Cake

Eggless Sorghum Crepes

The Hearty Summer Salad


Soy Flour is made from whole dry soy beans. It is often dry roasted after  grinding to improve flavor and digestibility. It is available in full  fat, low fat and defatted version. Soy flour is yellowish gold in color, the higher  the fat the deeper the color. It has pungent, nutty slightly bitter  flavor and is widely used to make moist tender baked goods that stay  fresh longer.

White  chapati flour



Indulgent Chocolate Raspberry Brownies

Brioche buns

Blueberry Ricotta Muffins

Gobhi paratha


Corn flour comes in yellow and white color and is generally used in combination with other flours in baked goods. It is milled from the  whole kernel,  unlike corn starch which is obtained from the endosperm portion of the kernel. Corn flour is highly rich in protein and very low in fat. In India yellow corn flour is often referred to as maize flour and used for gluten free flat breads. There are several other popular varieties of corn flour available and some may be regionally popular than others such as masa harina and harnilla.

Cornmeal is a coarse flour ground from dried corn (maize).

Chapatti using white corn flour blend

Makki ki roti (Maize flour/yellow corn flour)

Polenta Upma (cornmeal)

Methi wali makki ki roti (maize flour/yellow cornflour)

Polenta Cakes with crunchy cilantro pesto

Scrambled eggs with polenta scraps

Herbed broccoli soup with cheesy polenta croutons

Red lentil and kale soup with polenta croutons





Amaranth flour is very fine and has a light cream color with  nutty, toasted taste.  Because of its high moisture content goods baked with it  are moist and dense, but some added starch helps to lighten the  texture. Baked foods with  amaranth flour also tend to brown quickly and  may need to be tented  during the last third of the baking  time.

Breakfast cake with pecans and cinnamon filling

White chapati flour (below)

Almond fennel Biscotti


I call it white chapati mix because wheat chapati is a staple  in north Indian homes and the gluten free chapati flour blend I made is quite close in appearance. Mix 5 cups white corn flour (please note its not corn starch), 3 cups amaranth flour and 2 1/4 cup of soy flour. Store in a air tight container in refrigerator. You can keep a small amount in cupboard for regular use.

Everyday white flour chapati (Updated version with yellow corn flour)

Meethi roti

Tandoori roti

Puran poli

Gobhi Paratha



I grind gluten free oat flour from old fashioned rolled oats (from Cream Hill or Bob’s red mill). They are certified gluten free, I often use oats and oat flour in baking cookies and muffins for  its sweet nutty flavor.

Rustic granola muffins

Strawberry and chocolate chip scones

Crispy Walnut and Oat Thins

Choco Crepes

Blueberry Ricotta Muffins

Blueberry and Almond Muffins

Apple Crumble Pie

Homemade Granola

Chewy nutella granola squares

Oats and peanut butter energy balls


Spicy oatmeal porridge

Coconut Cookies

Paneer Oat pancakes


Unlike potato flour with strong flavor and heavier weight, potato starch has a neutral taste. When combined with other gluten free flours it adds  moistness to baked goods and gives them a light and airy texture.


Tapioca starch gives a transparent high gloss to fruits and makes a perfectly  smooth filling. It lightens baked goods and gives them a slightly sweet, chewy texture. Hence it is good for thickening soups, fruit pie  fillings and custards etc.


Flax meal is made by grinding flax seeds. If you just crack the outer coating of flax seeds in coffee grinder it  result cracked flax seed. It is more  easier to digest than whole flax  seed.

Handvo / Lentil cake

Date nut and seed squares

Urad daal pinni

Vegan savory crackers

ALMOND FLOUR and Almond meal

In my opinion they both are different.  Flour made from whole almonds with skin is fine (you have to sift),  and give baked goods more dense texture than blanched almond flour (meal). I use both flour in my recipes depending what I am trying to make.

Torta Rustica

Lemon Blue berry buttermilk Pound Cake

Sweet And Savory Vegan Cumin Cookies

Almond Cupcakes With Rose Scented Icing

Sunny Side Cup Cakes

Chocolate walnut snacking Cake

Linzer Cookies

Fresh Mango Cake

Chocolate Sparkle Cookies


Orange scented hazelnut flour cake

Raspberry Chocolate Ice cream Roulade

Flourless Chocolate Cake

Millet and Millet Flour

I love pearl millet grain as an alternative for rice and have used it in salads and sweet recipe. But I don’t have much experience using the flour. I have only used it in bread and flat breads in little proportion.

Spinach Mango roll

Brioche buns

Millet couscous salad

Millet berry shrikhand

Warm millet salad with kale, lentil and roasted sweet potatoes

Simple Millet Crepes

Lemon Blueberry tart

Coconut Flour

Paleo Blueberry Muffin Cake

Dark chocolate cake with cape velvet ganache


Buckwheat groats and Flour

Buckwheat muffins

Sabudana Thaleepeeth/ Sago Flatbread

Carrot Date and Nut Cake (with buckwheat honey)

Date, Nut and Seed Squares (with buckwheat honey)


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  • comment-avatar
    Apsar May 19, 2013 (12:48 am)

    Hi….I am really glad to see your website of Gf foods. I just can’t tell you that I’m really excited to prepare indian foods n breads with GF flours….my husband is gluten intolerant so I can do try your recipes for him. Thanks a lot…..

    • comment-avatar
      Balvinder October 2, 2013 (10:05 am)

      I am happy if I can help people with my gluten free recipes, sorry though for replying so late. do let me know if you try anything.

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    Jeannie April 5, 2014 (4:38 pm)

    It seems that most of what I bake has an underlying strong flavour, not a nice one. My husband described it as almost metallic. It seems it may be rice flour, brown rice flour in particular. Reading some of the comments about rancid flour, I’m wondering if that is it. I go through the flour quite quickly, so although I don’t store it in the fridge, it seems this wouldn’t be the problem. But I’m not sure. What do you think?

    • comment-avatar
      Balvinder April 6, 2014 (6:48 pm)

      Hi Jeanie,
      I am gluten free from 5 years and pretty happy with what I bake using brown rice flour and never noticed any metallic taste that you are talking about. Its usually bean flours that give the off taste. Is it the brown rice flour mix or just brown rice flour? Sometimes a particular brand doesn’t taste good. I store all my flours in the fridge as soon as I buy, whether or not I finish in 3- 12 months. There are some grains like quinoa, oat and amaranth that I grind myself as needed, so they are not necessary to be refrigerated. If you and your husband strongly think it is brown rice flour then I would suggest you, adding some sorghum flour in whatever recipe you bake. It adds a lovely flavor, closest to wheat. I am sure you will love it. Check out my recently posted cake recipe using sorghum flour.

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    Anupama January 22, 2015 (12:32 pm)

    what a treasure trove of information. I am sure to be visiting this page many many times. thanks so much for sharing 🙂

    • comment-avatar
      Balvinder January 23, 2015 (10:01 pm)

      Anu, I also use buckwheat and masa harina flours but haven’t yet posted any recipes with it. Will add it to the list once I post.

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    Anupama January 22, 2015 (12:34 pm)

    would like to share this on facebook. thank you 🙂

  • comment-avatar
    Rukhsar December 20, 2015 (9:48 am)

    I love your website, I have tried the ricotta cheese burfi and it was so tasty. My Abba ji has to have a gluten free diet so these recipes are so helpful especially your gluten free pantry page thank you so much!

    • comment-avatar
      Balvinder December 20, 2015 (4:28 pm)

      Thanks Rukhsar for liking my blog and trying out ricotta cheese burfi. Next time you try anything send me a photo.

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    Jordan February 5, 2017 (4:38 pm)

    I’m a bit confused: when you give the components for the flour mix, you have ” 1 cup white rice flour, 1 cup brown rice flour” etc. Does this mean that you use either white OR brown? Because above that you say you use three flours. I’m really looking forward to trying your Samosa recipe.


    • comment-avatar
      Balvinder February 5, 2017 (5:49 pm)

      Hi jordan I am here to clear your confusion. If you read it carefully I use three types of rice flour blend for my recipes.
      If I want to use just white rice flour blend for a recipe (as in aloo samosa) I use 2 cups of white rice flour, 2/3 cup of potato starch and 1/3 cup of tapioca + xanthum gum. If I am making something for the breakfast ( as in these scones) and want to use a healthier blend then I replace white rice flour with brown rice flour. The ratio for tapioca and potato starch remains the same. Sometimes I just mix and match both white and brown rice flour and make a third blend. Again the ratio for tapioca and potato is the same. Hope it makes sense.

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