This gluten-free flour blend is made without rice flour and is an excellent flour for gluten-free baking. The easy recipe mixes up in just a few minutes and makes moist, light and fluffy cakes, muffins, pancakes and more. It has become my absolute favorite gluten-free flour blend.
Be sure to check out my blog post with more information on gluten-free flour blends for baking and my collection of gluten-free baked goods recipes.
Why Rice-Free Flour?
Almost all gluten-free flours, baked goods, crackers etc. contain some rice flour. So most gluten-free people eat a lot of rice. Recent research on inorganic arsenic in rice has shown that many rice products contain high levels of inorganic arsenic. The advice coming from this research is that if you eat a large amount of rice and rice-based products, it is a good idea to add variety.
There are many other grains and grain flours that are gluten-free. And it’s always a good idea to have more variety in your diet.
Flour Blend Ingredients
Gluten-free flour blends are usually a combination of grain flours and starches. This combination is what helps to mimic the texture created by traditional wheat flour.
Vitacost.com is an excellent source for gluten-free flours. They have their own line of certified gluten-free flours and have all of the ingredients listed below.
Sorghum flour – Sorghum is a grain that is commonly used in Africa. It has a slightly sweet and neutral flavor that works extremely well in baked goods, especially cakes. This is why sorghum is the main ingredient in this flour blend.
Millet flour β Millet is an ancient grain used in Asia as early as 8300 BC. Its protein content is comparable to that of wheat, so millet flour makes a nice substitute in gluten-free baked goods.
Potato starch and tapioca starch add lightness and some binding ability to this flour. These starches are part of what helps to make up for the lack of gluten.
Most store-bought, ready made gluten-free flour blends include xanthan gum, guar gum or inulin. These are binders that help gluten-free baked goods hold together and allow them to be moist and fluffy. Without them, or any other binder, gluten free baked goods are crumbly and dry. This recipe below calls for xanthan gum or guar gum.
How to Use this Flour
This flour blend can be used in almost any recipe that calls for a gluten-free flour blend. The xanthan gum (or other binders) can be left out if desired. This way you can add the binder when you’re mixing up your cake or other recipe and customize the amount used. There are a few recipes that do better with either more or less xanthan gum than a basic all-round gluten-free flour blend.
For example, crepe batter works best with no xanthan gum at all. If you want your cookies to spread, a lower amount of xanthan gum works well. Pancake batter is usually too thick with an average amount of xanthan gum. So I use a lower amount for pancakes as well.
Here are some guidelines on how much xanthan gum or other binders to add, if you choose to leave it out of the blend:
- Cakes, cupcakes, quick breads and muffins – Add 1/2 tsp xanthan gum/binder for each cup of flour used.
- Pancakes, waffles and cookies – Add 1/4 tsp xanthan gum/binder per cup of flour.
- Pie crust – Add 3/4 tsp xanthan gum per cup of flour.
- Crepes – No binder. The binders make the batter so thick that it doesn’t spread in the pan. So none is necessary.
NOTE: Gluten-free breads need a different balance of flour blend ingredients. As is, this flour would not be a good option for yeast breads.
Gluten-Free, Rice-Free Flour Blend
Recommended Products
- Vitacost Gluten-Free certified gluten-free flours
Ingredients
- 1ΒΌ c sweet white sorghum flour
- ΒΎ c millet flour
- β c potato starch (NOT potato flour)
- β c tapioca starch or tapioca flour
- 1Β½ tsp xanthan gum or guar gum
Instructions
- ο»ΏNOTE: This flour blend is appropriate for cakes, cupcakes, muffins, quick breads, pancakes, waffles, and biscuits. It is not appropriate for a yeast bread. Gluten-free yeast breads require a different mixture of gluten-free flours and starches.
- It's important to measure the flours by spooning into the measuring cup. This will assure a more accurate amount.
- Then level the flour using a straight edge knife or spatula.
- The xanthan gum can be left out if desired. But it will need to be added for almost all baked goods. If you leave it out of the blend, add xanthan gum as follows to specific recipes: Cakes, cupcakes, and muffins, add 1/2 tsp xanthan gum for each cup of flour used. For pancakes, waffles and cookies, add 1/4 tsp xanthan gum per cup of flour.
- Place all of the ingredients in a large mixing bowl and whisk thoroughly until there are no lumps of flour. The starches tend to clump, so be sure they are completely broken up and incorporated evenly.ORPlace the ingredients in the bowl of your food processor and pulse 15 times. Then run continuously for 5 seconds.
- Place the flour blend in a tightly sealed container and store in a cool place, or in the freezer to keep it fresh longer. Find the expiration dates on the sorghum and millet flours and write the earliest one on the container. The flour blend will stay fresh much longer than the expiration dates if you store it in the freezer.
I made this recipe and I used it to make some pumpkin spice muffins and they came out amazing! There was no gritty texture like other gluten free flours I have used. This will be my go to gluten free flour from now on. Thank you!!
Yay! I am so glad that it worked in your recipe!
Finally a recipe without rice flour. I’m making biscuits today!!!
Yay! Looking forward to hearing how it goes!
Hi Janet, is there a replacement for the white sorghum flour?
Since I went gluten free I have been using/eating a lot of gluten free products with rice flour. Unfortunately, other than the arsenic in it, I have gained weight as a result and I suspect it could be partly the result of the rice flour.
Quite a few years ago I tested slightly sensitive to sorghum, not usre if that is still the case.
Iβll let let you know once we try your rice free gluten free flour.
I have not tested it but oat flour might be a good replacement. If you are extremely sensitive to gluten or have Celiac disease I would recommend buying Zego oats and putting them in the food processor or blender to make flour. Zego oats are purity protocol tested for glyphosate & pesticides as well as gluten.
Hello! My son is allergic to rice, wheat, dairy, and the list just goes onβ¦ so Iβm super nervous about trying sorghum, knowing that it could be an allergy trigger for him. I see your comment about possibly subbing that with oat flour. If I do that, do you think itβd be possible to use this flour combo as a gluten free flour in our bread machine?
Thank you so much!
Hi Melissa, This flour blend is not appropriate for a breads. It works well in cakes, cookies, muffins and quick breads.
Also there is Anthony’s gluten-free oat flour as an option too. Available on Amazon.
Hello! Do you by chance have a pie crust recipes available? One that would work well with the flour recipe you have shared? Thanks!
Hi Bee, This flour blend will work in my gluten-free pie crust recipe. When you make the flour blend, omit the xanthan gum and follow the recipe at https://chefjanetk.com/gluten-free-pie-crust/
Enjoy and let me know if you need anything else!
Great! Thank you!
Hi Janet,
If using your above flour recipe with the pie recipe you linked, do I need to add the additional potato starch? I already put some in when making the flour recipe. The pie recipe lists it again. Should I add it?
Thanks,
Yes, add the extra potato starch. It helps to make the pie crust a little more delicate and flaky.
Awesome thanks!
Just used this recipe over the weekend to celebrate Thanksgiving in Canada. I have been looking for a gluten-free flour recipe thatβs also rice free. We used the flour to make pie crusts, also using a Chef Janet recipe. They turned out great! Very impressed and relieved I finally found a good recipe. Thanks!
So glad it worked out!
Hi, I am so excited to finally find a rice-free gluten free flour blend! However, will this work for bread made in bread machine? Thanks!
Hi Penny, Gluten-free breads need a different balance of ingredients in the flour blend. This blend is best in cookies, cakes, muffins and pie crust.
Help!! My sons allergies are making baking a challenge!! Allergic to wheat (celiacs), rice, almonds, peanuts, and soy! There are the main ones!!
Iβm trying to find a way to make a flour blend to make bread with!!!! Iβve see. Them in the store but I canβt find them now!!!
Any advice???
This has been quite a challenge!
My husband and another son only have celiacs so your recipes work great for them!!!
Thanks JoDee, (a frustrated mom who wants the best for her family!!)
Hi JoDee, I feel your pain! I don’t specifically have a bread flour blend but this recipe, https://chefjanetk.com/gluten-free-multi-grain-bread/ can be made with oat flour in place of brown rice flour. The safest bet for oat flour for people with celiac disease is to use Zego oats and grind to flour in the blender or food processor. Zego oats are purity protocol produced and certified gluten-free. Please let me know if you have any questions or need anything else!
What can be substituted for tapioca starch or flour. My grandson has celiac and had a food sensitivity test. Tapioca was on the moderate list. Do not eat on a regular basis.
Hi Elaine, Arrowroot starch is usually a good substitute for tapioca starch. I have not tested it specifically in this flour blend but it should be a good bet. If you try it, I’d love to hear how it goes.
What could I substitute for the potato starch? I need a flour mix that is wheat, potato, corn and rice free. Thanks for any help you can give me.
Hi Mel, I had one reader say that she substituted 2 tsp of arrowroot for each Tbsp of potato starch with excellent results. The flour blend recipe calls for 2/3 c of potato starch which would mean 1/3 c + 2 Tbsps arrowroot starch. I would love to hear back if you try it!
Is it possible to use this in a cookie recipe that calls for regular flour? Thanks. I appreciate this flour blend as it doesn’t have white rice, which I can’t have.
Hi Andreah! This flour blend is pretty versatile and should work in a cookie recipe. I find that cookie recipes are the most finicky about the type of flour used so there may be a slight difference in texture, but it will work.
Thank you! I’ve had to give up wheat, nuts, and coconut in addition to white rice flour, so it’s been frustrating trying to find a good blend for baking. My mother makes eggnog cookies every year for the holidays, and I would like to make them. I realize they won’t be quite the same, but I’m up for the challenge. I’ll let you know how it goes!
I look forward to hearing how it goes. Definitely let me know, please!
They turned out great! You were right that the texture was different, but I am happy to have my mom’s eggnog cookies during the holidays without an upset stomach. I will also let you know, I got it to work with a gluten-free bread recipe despite it having yeast. I had to adjust the oven temperature and add an extra cup of flour, but it came out great.
Yay! So glad that it worked! Also excited to hear that you used it in a bread recipe.
so glad to find this. what can I sub for anthem gum ? can’t eat guar gum either,
thanks
lynn
Hi Lynn,
Ground psyllium seed husk with water can be a good substitution for breads (double the the amount of xanthan gum to replace). Use 1/3 c warm water for each Tbsp of psyllium.
Another gum substitution is ground buckwheat groats. Using a coffee grinder, grind up 1 ounce of whole buckwheat groats until it resembles flour. Grind up only enough for the recipe you are making as it needs to be freshly ground. Take out 1 ounce (about a tablespoon) of the flour blend in the recipe and replace it with the ground buckwheat groats. I have tried it in cakes and cookies with great success. It did not work so well in a pie crust.
Thank you
Hey Janet!
Do you think I could use this flour blend to make pasta? I come from a pretty Italian family, but am recently unable to eat wheat or rice (amongst other things). If not, do you know of any flour blends that might work?
Hi Ralph,
So sorry, I have not tested this blend in pasta. I’d love to hear if you give it a try.