This is my favourite homemade histamine friendly gluten free flour blend. Soy, potato starch and bean flours can be very aggravating for the histamine intolerant. So I made my own blend that I use in all my recipes in the meal plan. This blend is also low in oxalates and salicylates.
You can keep this stored in a cool place in an airtight glass jar for 3-6 months. This recipe does not create huge quantities, so I find it gets used very quickly!
Learn more about which foods are low and high histamine in the Happy Without Histamine – Low Histamine Foods Guide.
Low histamine gluten free flour blend
- Prep time: 5 mins
- Cook time: 0 mins
- Total time: 5 mins
- Serves: varies
- Gluten free
- Dairy free
- Low histamine
- Low oxalate
- Low salicylate
Ingredients:
- 1 1/4 cups brown rice flour
- 3/4 cup sorghum flour or fine white rice flour
- 1/2 cup arrowroot flour/powder
- 1/3 cup tapioca starch
Instructions:
- Mix all ingredients together thoroughly in a bowl.
- Pour into an airtight glass jar or other container. Store in cool dark cupboard or refrigerator for up to 3 to 6 months.
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Olivo Health and Nutrition 
super recipe; I’m going to try this. I have one question, while not a deal-breaker, some flours can be pretty high in carbs: do you know the carb content of your GF flour blend?
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Thanks, it contains 30g per serving. The recipe produces 4 servings.
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Hi 🙂 Thanks for sharing!
I do have a question though; Isn’t brown rice flour quite high in Oxalates ?
From what I found (definitely not 100% accurate) roughly 40mg pr 100g / 3.5 oz.
Seems like a lot for those who are on a strict low ox diet, but maybe there’s different brown rice flour types? I’m just curious! I miss my baked goods.
Wishing you a wonderful day!
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Hi, you are right brown rice does contain oxalate. White rice, especially jasmine is the lowest oxalate. This recipe is primarily a low histamine recipe rather than low oxalate. This recipe is lower oxalate than many other options such as buckwheat flour.
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