This quick and easy homemade gluten-free flour blend recipe without rice flour is a useful option for gluten-free baking. It is made with a short list of simple ingredients, contains no rice flour, and is gum-free as written. Use it for selected gluten-free breads, cookies, cupcakes, and other baked goods when you want a rice-free flour blend.
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Many gluten-free bakers ask for a reliable DIY gluten-free flour mix without rice flour. Rice is a common staple in gluten-free cooking and baking, and many store-bought gluten-free flour blends include white rice flour, brown rice flour, or both. While those blends can work well, they are not the best fit for everyone.
Some people need to avoid rice because of sensitivities, allergies, or personal dietary preferences. Others prefer to reduce the amount of rice flour they use in gluten-free baking. One concern often associated with rice, especially brown rice, is that it can contain arsenic. Arsenic occurs naturally in water and soil, and rice is grown in wet conditions, which allows it to absorb arsenic from its growing environment. Levels can vary depending on where the rice is grown and how it is processed.
If you are gluten free because of celiac disease or gluten intolerance, it can be helpful to pay attention to how much rice and rice-based flour you eat. This rice-free gluten-free flour blend offers another option for baking without relying on white rice flour or brown rice flour.
This blend is gum-free as written. It uses psyllium husk powder as a binder, but you can omit the psyllium and use xanthan gum or guar gum if the recipe you are making calls for one of those binders. Because gluten-free baking depends on structure, moisture, and the right balance of starch and flour, it is best to follow the tested ingredient list before making substitutions.
Rice flour is common in gluten-free baking, but it is not required for every recipe. By combining sorghum flour, cassava flour, starch, and a binder, you can create a versatile homemade gluten-free flour blend without rice flour. It mixes quickly, stores well, and gives you more control over what goes into your baked goods.
This flour blend is especially helpful for anyone who wants a rice-free gluten-free all-purpose flour alternative for selected recipes. It has a mild flavor, blends easily, and can be made in minutes with a bowl and whisk.
As with any gluten-free flour blend, results can vary depending on the recipe. Gluten-free baking is very sensitive to changes in flour, starch, liquid, and binders, so use the blend in recipes where it has been tested or where the recipe allows for a custom flour blend.
Ingredients:
- Sorghum flour
- Cassava flour
- Potato starch or tapioca starch
- Psyllium husk powder, unless you plan to use xanthan gum or guar gum as the binder in your recipe
- Ground flaxseed meal, only if you are making bread
Sorghum flour gives this blend body and a mild whole-grain flavor. Cassava flour helps with texture and structure. Potato starch or tapioca starch lightens the blend and helps baked goods avoid becoming too dense. Psyllium husk powder works as a binder and helps replace some of the structure usually provided by gluten. Ground flaxseed meal should only be added when you are making bread, because it is not recommended for sweeter recipes in this blend.
Tips For Success:
- Mix the flour blend very well so the ingredients are evenly distributed. A wire whisk works well for the first mix.
- For an even better blend, transfer the mixed flour to a large zipper bag, seal it tightly, and shake it well.
- Some brands of psyllium husk powder can turn baked goods slightly purple. If color matters in your recipe, choose a brand that does not affect the color of baked goods.
- If you prefer xanthan gum or guar gum, omit the psyllium husk powder and use the amount of binder called for in the recipe you are baking.
- Do not add the ground flaxseed meal to cakes, cupcakes, cookies, or sweet baked goods unless a tested recipe specifically tells you to.
Step-By-Step Photos and Directions:
Add the sorghum flour, cassava flour, potato starch or tapioca starch, and psyllium husk powder to a large mixing bowl. If you are making bread, add the ground flaxseed meal as well. If you are making cookies, cupcakes, or other sweet recipes, leave the flaxseed meal out unless the recipe specifically includes it.
Whisk the ingredients until the flour mixture looks uniform. Take your time with this step because unevenly mixed flour can cause inconsistent results in gluten-free baking. A few extra seconds of whisking can make a noticeable difference.
For a second mix, pour the flour blend into a large zipper bag. Seal the bag well and shake it until the dry ingredients are fully combined. This extra step helps distribute the starch, flour, and binder more evenly throughout the blend.
How To Store Gluten Free Flour:
Store this gluten-free flour blend without rice flour in an airtight container in the refrigerator. A large mason jar or a sturdy zipper bag works well. When stored properly, the blend will stay fresh for up to 3 months. You can also freeze the flour blend for longer storage.
Before baking, let the flour come to room temperature. Using cold flour can affect the moisture balance in your recipe and may change the final texture of your baked goods.
Frequently Asked Questions:
This substitution has not been tested in this flour blend. Cassava flour and tapioca starch come from the same plant, but they behave differently in baking, so they should not be treated as a direct swap unless a recipe has been tested that way.
This blend has not been tested with oat flour in place of sorghum flour. For the best results, use the ingredients listed in the recipe.
Yes, it is gum-free as written because it uses psyllium husk powder as the binder. If you prefer xanthan gum or guar gum, omit the psyllium husk powder and follow the binder amount listed in the recipe you are making.
Add ground flaxseed meal only when making bread. It is not recommended for sweet recipes such as cupcakes or cookies unless a tested recipe instructs you to use it.
Recipes This Flour Blend Works In:
- Gluten Free Bread Recipe Without Rice Flour – No changes are needed.
- Gluten Free Toll House Cookies – No changes are needed.
- Gluten Free Vanilla Cupcakes – Add 1/4 cup of additional dairy-free or regular milk and omit the flaxseed meal.
- Gluten Free Cinnamon Raisin Bread – Omit the flaxseed meal.
Love This Recipe?
If you made and enjoyed this flour blend, consider leaving a comment with the recipe you used it in. Sharing your results helps other gluten-free bakers know how this blend performs.
Gluten Free Flour Blend Without Rice Flour
Ingredients
- 1 cup sorghum flour
- 1 cup cassava flour
- 1 cup potato starch Tapioca starch or arrowroot starch may also be used if needed.
- 1 1/2 teaspoons psyllium husk powder Or use 1 teaspoon xanthan gum if your recipe calls for it.
- 2 tablespoons ground flaxseed meal
Method
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Add all ingredients to a large bowl. Use a wire whisk to blend until the mixture looks evenly combined.
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Transfer the flour blend to an airtight container or zipper bag. Seal and shake again to finish mixing.
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Store in the refrigerator for up to 3 months. Bring the flour to room temperature before using it in a recipe.
Nutrition
Calories 242 kcal
Carbohydrates 52 g
Protein 4 g
Fat 2 g
Fiber 4 g
Notes
- This blend works well in bread and selected gluten-free baked goods.
- Only add the ground flaxseed meal if you are making bread.
- Use potato starch, tapioca starch, or arrowroot starch depending on what works best for your needs.
- Store this gluten-free flour blend without rice flour in an airtight container or zipper bag in the refrigerator for up to 3 months.