Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Carol’s Sorghum Flour Blend

1 ½ cups sorghum flour (or brown rice flour)

1 ½ cups potato starch (not potato flour) or cornstarch

1 cup tapioca flour/starch

Whisk together thoroughly and store, tightly covered, in a dark, dry, cool place.

Wondering how to measure flour? Here’s how:

All of the recipes in my books measure dry ingredients by whisking the flour a few times to aerate/fluff it and then lightly spooning it into a measuring cup before leveling it off with a knife. Don’t use the measuring cup as a scoop; you’ll get up to 20% more flour that way and don’t pack the flour down into the cup. Don’t use the glass, spouted measuring cups (which are for liquids) to measure dry ingredients like flour or sugar because you may get more than necessary.

If you use too much flour, your baked goods can be dry and crumbly instead of tender and moist… so measure correctly!

54 comments to Carol’s Sorghum Flour Blend

  • Carol Fenster

    Hi Kate:The only way to find out is to try them in a recipe, but don’t add xanthan gum since it is already in the mix. Every blend is different, so some experimentation is necessary.

  • Carol Fenster

    Hi Sue: Tapioca flour and tapioca starch are the same thing. If you’re interested in, go to the website to sign up.

  • Allison

    Last year our daughter was diagnosed with severe epilepsy and I have been cooking gluten free for what will be a year this August… and it has definitely had its ups and downs. Thankfully the lack of gluten and dairy has kept her seizure free, but trying to convert Gmas recipes to GF…well it just hasn’t worked. I purchased your book 1000 gluten free recipes awhile back and have not had much luck in using sorghum flour…there always seems to be a bit of an off taste… I have been using Bob’s red mill… not sure if it went rancid or whatnot, I would appreciate your knowledge in helping me to overcome this cooking conundrum. … and one other question… whenever I use it to make pancakes I can’t get them to cook in the middle and I have the burner as low as possible… when converting my gmas recipes to gf is there something I am doing wrong??

    Thank you so much I really appreciate your time and thoughts.


    • Carol Fenster

      If you don’t like sorghum flour, try using the same amount of brown rice flour instead. Also, try tasting the tapioca flour. Some people don’t like the taste (not sure why, since it is very mild). Are you using xanthan gum or guar gum (yes, even in pancakes)? I would use a medium heat, rather than very low heat for the pancakes. They need to brown and cook through. Are you using rice milk? Try something with more protein such as a nut milk (almond or hemp). Good luck! Let me know how things go for you.

  • grammie "B"

    Hi Carol, It’s me Grammie”B” I am new at this computer thing hope i am in the right column. I want to ask a question not a comment… or maybe both !! do you have a recipe for zucchini bread . I have your book 1000 Gl. free recipes and it’s not in there. I saw where you have one in another book, but I didn’t want to order another book right now. Buying is really expensive when you are on a LOW fixed I want to enjoy learning HOW to be a GOOD GL. free cook from your big book(with your help !! then I will expand out to all the special stuff. Also my comment is that in all the books and groceries that I have bought thru the years that had a number to call for help or info, this is the FIRST ONE where I ACTUALLY !!!! got to talk with the author. YOU REALLY DO LOVE YOUR CUSTOMERS AND WANT TO HELP US THAT ARE TRYING so hard out of necessity or just desire to eat more healthy. THANK YOU SOOOO MUCH FOR THIS. LOVE GRAMMIE”B”

    • Carol Fenster

      Thanks for your note, Grammie. At the moment, I do not have a Zucchini Bread recipe in any of my cookbooks, but there will be one in future books, I promise!!

  • Sherri

    My little boy, who just turned 2, was diagnosed with a “very High” gluten intolerence. I bought your cookbook (just yesterday) 1000 gluten free recipes and have only tried the white sandwich bread – but I just love it. It tastes like real white bread. I’ve made so many awful breads I was ecstatic when I tried yours. What’s more important, is that he will eat it too. Can’t wait to try more recipes.

    • Carol Fenster

      Sherri: I am so glad that your son likes the bread. With small grandchildren of my own, I know how hard it is can be to find things they will eat when they have food sensitivities.

  • jacquie

    Hi Carol, I have found this recipe under your name with corn flour added, and without. Are both versions valid? Jacquie

  • Emily

    I had a quick question about the exchange of this blend to a whole wheat flour. I made a muffin recipe and substituted this sorghum blend at a 1:1 ratio (although I forgot to add 1/4 tsp xanthem gum per cup) but the recipe was too moist and required added flour and extra cooking time. Is there a standard exchange to use in the future?

    • Sorry if I missed this query. The omission of xanthan gum is most likely the reason the batter was too moist (although GF batter is wetter than normal). Also, try increasing the flour by another one-quarter cup to see if that works. Generally, we use the sorghum blend in a 1:1 ratio but that might not work in all recipes. – Carol

  • Beverly

    Carol, do you have a flour blend that uses tapioca starch, sorghum flour, and arrow root flour? I was given these three, but lost the recipe for the blend.

    • Carol Fenster

      No, I don’t have that recipe. But I would try this one: 1 1/2 cups sorghum flour, 1 1/2 cups arrowroot, and 1 cup tapioca flour. This is not one that I have used, but you can give it a try.

  • Hi Carol! I LOVE your cookbook “1000 Gluten Free Recipes. This is the flour blend that I always turn to with any recipes. Even my family that isn’t GF loves when I cook with it. Thanks for making it easier for those of us that must eat GF.

    I had been borring my sister’s 1000 GF recipes cookbook then HAD to buy my own! If I win the one in the contest I would be able to gift a friend! LOVE gifting things like this!

    • Carol Fenster

      Pamela:You are officially entered in the contest to win 1, 000 Gluten-Free Recipes. I will notify winners on Monday, Nov. 26. I have more books to give away through December, so check back if you don’t win.

  • Sue P

    Hi Carol!
    Thank you for making such a wonderful go-to recipe for all of us allergistas out there!

    I have a problem- I had some helping little hands in the flour so I think the level is off. It tastes WAY too potatoe-y (I know this isn’t the recipe’s fault :), I’ve made it tons of times). do you have any recommendations to modifying it until it’s usable again? I wasn’t sure if just adding more of the other ingredients would work, or if it’d change the flour’s consistency too much…

    Thank you :)

    • Carol Fenster

      Sue: I really don’t know how to “save” this blend since I don’t know how much potato starch was inadvertently used. If you have a guess as to how much that amount is, then do some math and add more sorghum flour and tapioca flour, proportionally. However, if you “guess” wrong, you still won’t correct the problem. It’s probably better to toss the whole batch rather than risk the potential of ruining all of you future baked goods. Sorry….

  • […] key to the gluten-free version of this recipe is Carol Fenster’s Gluten-free flour blend (click on link for recipe), which is essentially 37.5% potato starch, 37.5% tapioca starch and 25% […]

  • Christine

    Hi Carol,
    I’m liking your flour blend! My friends don’t know my cookies are g-f. I’m wondering why you changed the flour recipe to leave out the corn or nut or bean flour component.

  • Christine: It was done to simplify the recipe, but you can use the corn/nut/bean flour if you wish and the recipes still work. Enjoy!

  • Peg

    THANK YOU!!!!! I made your waffle recipe using this flour blend for my family Easter morning. Everyone loved them!!!! We are pretty new to gluten free cooking and haven’t been able to find a good pancake recipe that the kids approved of. Problem solved!

    • Carol Fenster

      Peg: I am so glad your family likes the Waffles and thanks for letting me know. I love the Sorghum Flour Blend because it is fairly healthy, thanks to the sorghum!!

  • In the older cookbooks like GF 101 the four blend has 4 flours. The 1/2 cup of corn, almond or bean is missing from the last recipe I read on line. Is there a reason why? Kathy

    • Carol Fenster

      Kathy: I use different blends in different cookbooks for variety. This latest version without the additional 1/2 cup flour was simply a means of simplifying the blend, but you can still use the 4-flour version.

  • I quess I should have looked at the other posts first but I am new to gluten free and I am always looking for how to get the best results. The only thing I have made are some banana muffins from another cookbook and they were terrible. They were made with rice and tapioca flours only. Thanks

  • Marjie

    Do you have to make alterations with your recipes when cooking in high altitude? I live in Denver and usually have to make changes due to the altitude. Thanks.

    • Carol Fenster

      No, I don’t make high-altitude adjustments in gluten-free baking. Our batters and doughs are naturally wetter, which helps, plus I usually bake in smaller containers rather than large pans. All of my recipes in my books are tested at various altitudes, plus I cook all around the country in cooking schools and we never make any adjustments.

  • Karen Price

    I have read that potato starch, cornstarch, tapioca starch can spike your sugar. How can diabetics find suitable flour blends to work well with out the starches while trying to go gluten free? What type of flour blends would you recommend when trying to bake breads?

    Thank you.

    • Carol Fenster

      Try one of these approaches: 1) start with one of the traditional flour blends but add more high-protein flours and whole grains such as amaranth, quinoa,nut meals, or teff, for example. If course, you will need to add more liquids as you add more whole grain ingredients, so some experimentation will be needed. Try starting with 1/4-cup and work on up to a level you like and balances the carbs in the blend. Or, try a different approach, which may require lots of experimenting: replace half of the starches in a flour blend with a high-protein flour (again, amaranth, quinoa, nut meals, or teff, for example) yet keep the remaining half of the starches to help lighten it in texture. Again, you may need to increase the liquids (milk, water, eggs, etc.); the increased amount will vary with the type of flours you use and the recipe). The trade-off is baked goods with much heavier textures. You will need to analyze the fat, carb, and protein content yourself as you experiment. Of course, yet another approach is to eat the baked goods “as is” and simply eat less of them, that is smaller portions. Good luck!

  • Christy

    Hi Carol,

    I just got your book 100 best gluten free recipes. I like what I’ve read so far, I just got it so I’ve yet to try anything. I had a question about the bread though. I hate a yeast flavor in the bread. Is it possible to decrease the yeast to a half tsp and let it rise longer in the fridge? Also, can I measure your flours by volume? I’m trying your pancakes this weekend.



  • […] you own gluten-free mixes. Many of the gluten-free cookbooks, like the ones by Carol Fenster, have recipes for baking mixes. Make these ahead and have them on hand when you are ready to […]

  • […] Carol’s Flour Blend (double this to make enough for the muffin mix below) […]

  • Elisa

    oh pleaaaaaaaaaaase where do i get sorghum flour? I can’t use Bob’s, it’s nut/pnut contaminated. soy and potato are out too, does an exchange from potato starch to tapioca starch work in your recipes? I am hoping that the protein in the sorghum will help with recipes!

    • Carol Fenster

      Elisa: You can buy sorghum flour online at Shiloh Farms or Authentic Foods (although I can’t assure you that the superfine version from Authentic Foods will work in my recipes since I’ve never used it.) Replacing potato starch with tapioca starch will change the recipe, but I’ve never tried this so you will have to experiment to see if it works. You might try the same amount of arrowroot instead of potato starch, instead, and keep the tapioca flour in the flour blend. Good luck.

      • Thank you!!! oh bummer the shiloh is tree nut contaminated :(

        I’ll have to try Authentic Foods. I will try the arrowroot idea! Thanks for responding.

      • elisa


        I could finally afford to purchase the flours that I need for this (all from authentic foods, as they didn’t use the contaminants that I can’t have) It was WAY expensive, however making one batch of your flour mix barely made a dent in the bags! I did use the arrowroot instead of the potato. I just baked a favorite recipe that I have had horrid results making gf and YUM!! I’m so excited I’m going to have to do it with more things. I noted a bit of the twinkie springy non-desireable thing when I cut it to taste but after the first bite, that went away. I did try it while cake was cooling so I imagine it will be different when entirely cool!

        Does this flour mix work the for baking bread too? Does it just always substitute for regular flour plus xanthum gum or must I alter for the liquid and yeast ratios for the bread? Wait maybe you have a bread one, without bread maker?

        • Elisa: you will have to experiment with each recipe you use this flour mix in. Always add xanthan gum when baking gluten-free breads. Try substituting 1:1, but be prepared to make minor changes if the texture isn’t right. For best results, follow a gluten-free bread recipe.

  • […] arrowroot, to mention just a few—and assembling them in the right proportions into a versatile flour blend that can be used in a wide variety of recipes. “Keep this gluten-free flour blend in your pantry […]

  • Carol P.

    Today I made the Oatmeal cookies from your Gluten-Free 101 cookbook. They seemed more cake like, somewhat dry. The tops of the cookies have an almost smooth finish. Not what I’m accustomed to in a cookie. Can you please tell me what, if anything, I’m doing wrong. My husband is on a gluten free diet and I’m new to this type of baking. Your help would be appreciated.

    • Carol Fenster

      Carol: You probably didn’t do anything wrong. This is a more cake-style cookie. Was the butter cold, straight from the fridge? You might let the raisins “marinate” in the applesauce for at least 15 minutes. Also, be sure you are measuring the flour blend accurately. Find my video on measuring flour under Videos either at or Let me know how the next batch turns out.

      • Carol P.

        Thank you for answering so promptly. I did make another batch of the Oatmeal Cookies. This time I made a thinner cookie using a spatula to flatten them as suggested in the recipe. That did the trick—–they are delicious. My husband said I should make more. Can’t wait to try other recipes in your book.

  • Marie

    Carol, I wanted to ask you how much of the xanthan gum or guar gum should I use in the Sorghum Flour blend. Sorry, I’m new to baking/cooking GF. Thank you.

    • Carol Fenster

      Marie: I don’t put xanthan gum or guar gum in my flour blend because different recipes call for differing amounts. So, follow the recipe in my cookbooksto see how much should be added.

  • […] Arrowroot, to mention just a few—and assembling them in the right proportions into a versatile flour blend that can be used in a wide variety of recipes. “Keep this gluten-free flour blend in your pantry […]

  • Diane

    Hello, Carol: I like to weigh my flours to make sure I’m not putting too much into a recipe. Today I tried your basic muffins with the cinnamon streusel topping. They turned out tasty, high, but a bit dry. I’m thinking there was too much flour, as the batter was fairly thick for gluten free. Can you tell me how much a cup of your blend weighs? I appreciate any help you can give.

    • Carol Fenster

      Diane: using too much flour is a common occurrence, as you guessed. A cup of the sorghum flour blend weights 125 grams. You are right, the batter should be wetter than normal muffin batter so use your judgment. And, the anmount of xanthan gum you use could also affect the outcome. Also, watch the video on ‘How to Measure Flour” under the Video button on my website at or my blog at to see how I measure the flour by volume. Good luck!

  • Robina Gaines

    Hello Carol- Thank you so much for over the years that you have been teaching us to bake gluten free! It has helped immensely to my family.
    A question that I have is: how many grams is a cup of the Sorghum flour blend? I like baking by grams. I find it more consistent for me.

    Stay Healthy

    • Carol Fenster

      Robina:I wish more of us used scales for baking and yes it is more consistent. I use 125 grams per each cup of sorghum flour blend. Thanks, Carol

  • Carol Fenster

    Yes, the recipe is correct as written. The extra starch helps lighten the loaf and it rises better. Enjoy!

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