The Weekend Hobbyist

If you bake gluten-free even occasionally, you’ve probably realized that having the right flours on hand makes everything easier. Instead of relying on a single premade blend, I like to keep a small, dependable lineup of gluten-free flours in my pantry that I can mix and match depending on what I’m baking.

These three are my non-negotiables — the ones I reach for again and again.

Bob’s Red Mill Brown Rice Flour (affiliate link)
This is my everyday workhorse. Brown rice flour creates structure and stability in gluten-free baking, making it especially useful for cookies, muffins, pancakes, and bread. It has a mild flavor and works well as a base flour without overpowering the final result.

Bob’s Red Mill Sorghum Flour (affiliate link)
Sorghum flour is one of my favorite gluten-free flours because it adds balance. It helps soften the texture of baked goods and keeps them from tasting “too gluten-free.” I especially love it in muffins, quick breads, and pancakes.

Bob’s Red Mill Potato Starch (affiliate link)
Potato starch is the quiet hero of gluten-free baking. It adds lightness and moisture, helping baked goods stay soft rather than dense or crumbly. I use it often in cookies and bread, and it’s key for achieving a tender crumb.

Why keep these instead of a premade mix?
Stocking individual flours is more affordable over time and gives you flexibility. You can adjust ratios depending on what you’re baking, and you’re not locked into one texture or formula. It also means you’re never stuck when a recipe calls for something slightly different.

Together (or used individually in recipes), these flours cover a wide range of baking needs — from fluffy pancakes to soft cookies to sturdy loaves of bread. If you’re building a gluten-free pantry or simplifying what you keep on hand, this trio is a solid, reliable place to start.

These are the flours I restock without thinking — and the ones I’d recommend to anyone baking gluten-free regularly.