Mixed Flour (gluten-free)
Tested serving
- About 100g
Gluten-free mixed flour is Low FODMAP at 100g, built mostly from rice, corn, tapioca and potato starches.
- Gluten-free mixed flour is low at 100g, and no FODMAP group reaches a meaningful level at that serve; larger amounts are not rated.
- Blends vary, so check the ingredient list: some fold in chickpea or soy flour, which changes the picture.
For baking, reach for a blend built from rice, corn or potato starch and keep an eye on the label for legume flours.
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Informational only, not medical advice. Individual tolerance varies. Talk to a healthcare professional or a dietitian for personal guidance.
References
- Fructan and free fructose content of common Australian vegetables and fruit. Muir et al. (2007), J. Agricultural and Food Chemistry 55(16):6619-6627.
- Measurement of short-chain carbohydrates in common Australian vegetables and fruits by HPLC. Muir et al. (2009), J. Agricultural and Food Chemistry 57(2):554-565.
- Quantification of fructans, galacto-oligosaccharides and other short-chain carbohydrates in processed grains and cereals. Biesiekierski et al. (2011), J. Human Nutrition and Dietetics 24(2):154-176.
- Dietary sorbitol and mannitol: food content and distinct absorption patterns. Yao et al. (2014), J. Human Nutrition and Dietetics 27(Suppl 2):263-275.
- FODMAPs: food composition, defining cutoff values and international application. Varney et al. (2017), J. Gastroenterology and Hepatology 32(Suppl 1):53-61. Supplies the low, moderate and high cutoffs used on this page.
Last reviewed September 22, 2026.