Gluten-Free Flour Mix-Whole Grain

For the whole wheat lover, who misses the more developed flavor of whole grains as well as the higher fiber and vitamin content in their gluten free flour mix.

Gluten-free Flour Mix-Whole Grain from @GFDoctor

Gluten-free Flour Mix-Whole Grain

This combination has
whole brown rice flour working as the backbone,
sweet (aka glutinous, no, not gluten) rice flour to recreate some of the structure,
sorghum flour to help develop the rounded flavor and
millet flour to recreate the ability to have a tender crumb,
When you make the batch, make sure to blend it thoroughly so there are no pockets of an individual flour.
This works far better as a quartet than a solo.
You will have a lovely batch of pale brown goodness, reminiscent of whole wheat pastry flour.

If you are like me and desire to use whole flours primarily, realize that you can substitute this flour blend- by weight- for the white flour mix at any time.  The finished product will likely be a bit more dense but still tasty.

I use a large Cambro container with a tight fitting lid to mix my batch,  it gives a bit of room to mix and seals tightly for storage.

Whole Grain Flour Mix
Recipe type: Gluten-free flour recipe
Prep time: 
Total time: 
  • 300 grams organic brown rice flour
  • 300 grams organic sorghum flour
  • 137 grams organic sweet rice flour
  • 200 grams organic millet flour
  1. Blend all flours together till one color.
  2. cup of mix weighs 165 grams
  3. a batch makes 2 pounds of flour mix



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25 Responses to Gluten-Free Flour Mix-Whole Grain

  1. KayJay October 14, 2013 at 1:10 am #

    Hi Dr Layton!
    Thank you so much for all the research and testing work that you do and for sharing your findings with us, I really appreciate it and find myself cheering when I read that you say that it is a science. They don’t call it Food Chemistry for nothing….

    Anyway, I have lost something and I’m wondering if it came from you at some point. There was a chart that seperated different gluten free flours into different categories, to show how we can experiment with different ones as we have available. Something in my head says it was orange or yellow in colour? Maybe just the outline of the columns? Details aside, is this hiding somewhere on your respected and clever site? Or am I in the wrong place for that. I’m certainly in the right place in general, thank you so much! Thank you for the xanthan gum replacement, I knew there was meant to be something wrong with it, but wasn’t sure.

    Thanks again!

  2. Debbie September 3, 2013 at 8:51 am #

    Hi Dr. Layton! Thank you for posting the pixie dust recipe. I am not able to tolerate gums and have been looking for alternatives inh my baking. I know you can substitute GF flour by weight for all-purpose flour in our favorite recipes. But I have a question. I heard you should use a mix of whole grain/white flour mix. What ratio of your whole grain flour mix to your white flour mix would you use as a substitute? Thanks!

    • Dr. Jean Layton September 3, 2013 at 9:17 am #

      Hi Debbie,
      I tend to vary the percentage of white mix to whole grain depending on the result desired. For tender cakes, its 2/3 white to 1/3 whole grain. For muffins 1/2 and 1/2
      Dumplings or heartier things 1/3 white to 2/3 whole grain.
      At one of the pie camps I taught this past summer, a participant just used the whole grain mix all the time. The results are similar to a whole wheat pastry flour.
      Let me know what you try.


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