Corona Blend

Invented during the SARS-Covid crises of early 2020, this flour blend solves many problems for gluten-free bakers. It's delicious, versatile, easy to make and just as easy to use: it's a one-for-one substitute for all-purpose wheat flours in most recipes. Which means you don't have to go without any more. Just use Corona Blend instead!

We also love inventing baked goods with Corona Blend - creations that don't mimic anything wheat bakers have yet discovered (like orange-buckwheat milk bread). We think you'll enjoy doing the same.

Yield: 2 1/2 cups flour blend. (Note: recipe is easily sized up or down)

Time to make: 5 minutes

Equipment needed: Measuring cups. Large plastic zip-lock bag.


1 cup sorghum flour
1/2 cup GF rolled oats
1/2 cup tapioca starch
1/4 cup millet flour


Measure the different flours into a large zip-lock bag. Seal the bag tightly, leaving air within, then shake, toss, roll and jiggle the bag until all ingredients are thoroughly blended.

Allow dust within bag to settle before opening.