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White bowl with gluten-free flour without rice flour and wood scoop on round wood board. Metal measuring cup and vanilla cupcakes in front. Wire whisk on left and beige napkin on right, Milk bottle, mixing bowl and sugar bowl in back.

Gluten-Free, Rice-Free Flour Blend

Author: Janet Harlow
Course: Baked Goods
Cuisine: American
Servings: 3 cups
This recipe for gluten-free flour without rice flour and is excellent for gluten-free baking. It works well for cakes, cupcakes, muffins, crepes and more!
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Prep Time 5 mins

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  • c sweet white sorghum flour
  • ¾ c millet flour
  • c potato starch (NOT potato flour)
  • c tapioca starch or tapioca flour
  • tsp xanthan gum or guar gum


  • Measure the flours by spooning into the measuring cup. Then level off with a straight edge spatula or knife.
  • 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.
    Place 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.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.