Point Values of Mixes of Gluten-Free Flours

The authors of gluten-free cookbooks and online chefs often create their own flour mixes to take advantage of the properties of different flours.  Sometimes I’ve followed the recipes, and sometimes I’ve substituted a different flour.

Needless to say, calculating the final Weight Watcher point value of a recipe with a mix of flours is beginning to feel like rocket science.  So…what to do? 

I used the values that I calculated for the Point Values of Gluten-Free Flours and determined those for flour mixes that I have found in gluten-free cookbooks.  There may be many more such mixes, but these are meeting my needs for now. 

I haven’t tried all these mixes in the table below and can’t make any recommendations yet.  However, I assume that the mixes found in cookbooks have been tried and tested.  But gluten-free baking is a little like the Wild West.  Everyone is doing his or her “thing,” and there’s no definitive authority or even a wealth of experience to fall back on.

 A word about xanthan gum: Some authors include the amount of gum in the mix while others don’t.  I have been adding ½ tsp. of xanthan gum per cup of flour to most of my recipes when adapting a recipe.  It seems to be working.

 Sources for this table are:

  •  The Gluten-Free Gourmet Cooks Comfort Foods by Bette Hagman
  • 1,000 Gluten-Free Recipes by Carol Fenster
  • Artisanal Gluten-Free Cooking by Kelli and Peter Bronski

Printer-friendly table

Basic Gluten-Free Mix (Bette Hagman) 6 cups rice flour, white or brown2 cups potato starch

1 cup tapioca flour

11.5 15.5
“Featherlight” Rice Flour Mix

(Bette Hagman)  

3 cups rice flour, white or brown3 cups tapioca flour

3 cups cornstarch

3 tbsp. potato flour

10 14
Light Bean Flour (for breads)

(Bette Hagman)  


3 cups garfava bean flour3 cups tapioca flour

3 cups cornstarch

8.5 11.5
Four Flour Bean Mix (Bette Hagman)   2 cups garfava bean flour1 cup sorghum flour

3 cups tapioca flour

3 cups cornstarch

8.5 12
Sorghum Blend*

(Carol Fenster) 


1½ cups sorghum flour1 ½ cup potato starch

1 cup tapioca flour

9.5 13.5
Artisan Gluten-Free Flour Mix(Kelly and Peter Bronski)   1¼ cups brown rice flour¾ cup sorghum flour

⅔ cup cornstarch

¼ cup potato starch

1 tbsp. + 1 tsp. potato flour

1 tsp. xanthan gum

10 14

*The author indicates that cornstarch can replace potato starch.  However, the potato starch is lower in points than the cornstarch,