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This whole grain gluten free flour blend brings a rich flavor and texture to your baked goods. No rice flour here, just the goodness of ancient grains like millet, teff, and amaranth. This homemade gluten free flour mix is balanced for consistent texture and it will store well for months.
Best of all, it’s a cup-for-cup substitute for all-purpose or whole wheat flour, so it’s a simple swap in your favorite recipes. Plus, it’s free from common allergens…. no corn, peanuts, tree nuts, rice, or dairy.
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Inspired by King Arthur’s ancient grains blend, this recipe was customized through extensive testing for a high-performing, all-purpose gluten-free flour substitute.
Here is Why This Whole Grain Gluten Free Flour Recipe Works
No Rice Flour: Say goodbye to the same-old rice-based blends! This mix uses ancient grains for a deeper flavor and texture.
Stores Like a Champ: Make it once, bake for months. This blend stays fresh in the fridge or freezer, so you’re always ready to bake on a whim.
Balanced for Great Results: The combo of whole grains and starches is just right for texture—no chalky bakes here.
Perfectly Measured: Weigh it or spoon it, this mix is ready to go either way, with conversions that make sense for every baker.
The Ingredients
- Pantry Flours: Millet flour, tapioca flour, arrowroot flour, teff flour, sorghum flour, amaranth flour
- Specialty Items: Xanthan gum (for binding, moisture retention, and elasticity)
Each ancient grain brings something unique: millet adds a soft texture, teff provides structure and moisture retention, and sorghum flour gives a light crumb. The starches, like tapioca and arrowroot, add lift and keep things light.
If you prefer a xanthan gum substitute, you can use psyllium husk powder or glucomanna, just triple the amount. However, note that without xanthan, baked goods might dry out a little faster and they will be a little more dense.
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Tips for Success
- For the most accurate results, use a kitchen scale. Gluten-free flours can vary in density, so weighing ensures consistent results.
- If you’re using measuring cups instead of a scale, lightly spoon the flour into the cups and level off. Avoid packing it down, which can lead to dense results.
- Sifting or whisking the flours together helps prevent clumping and ensures an even texture in your baked goods.
- A little xanthan gum goes a long way! It adds elasticity and helps trap air for a light, fluffy texture, but too much can make your baked goods dense or even gummy.
Storage
Room Temperature: Store the flour blend in an airtight container in a cool, dry place for up to 1 month.
Refrigerator: For longer storage, keep the blend in the fridge for up to 3 months. Be sure to keep it sealed to prevent moisture from getting in.
Freezer: To extend the shelf life even more, freeze the gluten-free flour blend for up to 6 months. Use a freezer-safe, airtight container or bag. Let it come to room temperature before using, as any condensation from freezing can affect measurements and texture.
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Gluten Free Flour Without Rice Flour
This gluten-free flour blend is all about flavor, versatility, and the kind of texture that doesn’t make you miss traditional flour one bit.
The ancient grains bring a bit of personality to every bake, without relying on rice flour! Plus, having this blend on hand means you’re ready to whip up baked goods whenever the mood strikes. We’d love to know what you create with it, so feel free to tag us and share your results!
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Pin It
Ancient Grains Gluten Free Flour Blend
If you make this recipe, please leave a star rating and comment.
Equipment
Ingredients
- 325 grams millet flour, 2-½ cups plus 3 tablespoons
- 220 grams tapioca flour, 1-¾ plus 1 tablespoon
- 180 grams arrowroot flour, 1-½ cups plus 2 tablespoons
- 120 grams teff flour, ¾ cup
- 100 grams sorghum flour, ¾ cup
- 55 grams amaranth flour, ½ cup
- 2-½ teaspoons xanthan gum
Instructions
- Whisk or sift all of the ingredients until well combined.
- Store in an airtight container in a cool dry place for 1 month, in the fridge for 3 months or the freezer for 6 months.
Notes
- This mix makes 8-1/3 cups of flour.
- 1 cup is equivalent to 120 grams.
- Baked goods made with this flour blend will freeze well.
- It is best to weigh your ingredients but if you don’t have a scale, lightly spoon the flours into your measuring cups.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi. Just wandering if you think Cassava flour will work in place of the Tapioca starch? I try to incorporate as much nutrition and fibre as possible and find I can quite often swap tapioca in a recipe with cassava. Thank you.
It might work but I haven’t tried it. I would expect the cassava to give baked goods a slightly denser texture since it is higher in fiber. If you try it, let us know how it goes.
Do you have a suggestion for a substitute for sorghum flour in this mix? I am gluten sensitive, but also am allergic to corn, potato, and sorghum. It has been next to impossible to find a good blend, and I like the sound of yours.
Yes, you can omit the sorghum and increase the millet flour by 50 grams, tapioca flour by 25 grams, and the arrowroot flour by 25 grams. Thanks for the question, I hope this blend works for you!
Do you have a suggested pie crust recipe using this flour? I’ve been missing my pumpkin pie at Thanksgiving the last couple years being gluten free!
My gluten free pie crust will work but since this flour blend is a whole grain blend, it will make the crust a little more delicate and tricky to work with. I roll the dough out on a well-floured, flexible cutting board, then slide it over the pie dish. If it cracks when transferring then pinch it together. Whole grain flour is so tricky to work with for pie crust but it works with a bit of patience.
Hi . I want to make homemade bread with
your flour flour blend how much quick yeast,salt and butter or a type of oil to use? Do you use milk or non dairy milk to make bread with this flour blend? I am gluten free.
King Arthur has a great recipe. If you search on their site for “gluten free sandwich bread” you will find it. They use eggs in their recipe which really helps with the structure.
Hi. I use your Ancient Grains flour blend with psyllium husk powder instead of Xanthan gum which is great. I can use gum but prefer not to if I can avoid it as I have to have a high fibre diet. I’m just about to make scones (I’m in the uk). The recipe calls for gf flour (which doesn’t contain psyllium or gum) and 2 tsp of Xanthan gum. Do you think I’ll need to add the gum?
Thanks!
It’s hard to say how well it will work without trying it. In my experience, xantham gum is a much better binder than psyllium husk, however, occasionally I have found that it doesn’t make a big difference. I suspect it will work but the scones will most likely be a bit more crumbly with the psyllium husk.
Can i sub more millet or sorghum for both the teff and amaranth flours?
Yes, you sure can.
This looks like a really intriguing blend! May I ask if the nutrition info for this recipe is automatically generated? I came up with very different values (particularly on servings per recipe & fiber) when I calculated it. Here’s what I got for a 200 calorie serving (54g):
Yield – 18.5; Fat – 1.2g; Carbs – 43.3g; Fiber – 2.3g; Protein – 3.9g.
Yes, it was automatically generated. The calculation was based on 25 servings with 1/3 cup per serving.
Hi. I had used your ancient grain flour blend to make a gluten free bread with the blend of I mixed before hand. It has, Amaranth flour, Sorghum flour,Teff Flour, Arrowroot flour, Tapioca Flour(starch) and xanthan gum. I made enough for 8 cups but I did use 3 cups of this blend to make a bread and followed the recipe from another site. The bread didn’t rise double in size it only raised half way. It was covered with a damp towel and I even had plastic wrap over the pan then the towel over it. The oven was on to have a warmth in the kitchen. I let it sit for an 2 hours and it just didn’t double in size. It was half way up in the pan, I still went ahead and baked it. It is really dense and doesn’t taste good. What happened? Maybe more yeast 1/2 teaspoon should 1 teaspoon instead? Or have milk, more olive oil of 3 tablespoons instead of 2? Maybe change up the flour amounts or remove one for some other? I really want to make this bread and it didn’t come out right!
Gluten-free yeast bread is pretty challenging. It is hard to know what went wrong without knowing the recipe but it sounds like you may not have used eggs. I would suggest using a recipe that includes eggs which will help give the bread some extra structure. As a general rule, when you make gluten-free yeast bread, don’t let the dough double in size. I usually shoot for about 1-1/2 times the original size. If you let it double in size it is more likely to collapse because it doesn’t have the strength from gluten to hold a higher rise. You might want to try this recipe.
I have been looking for an ancient grain blend that includes added flax meal. Can you think of a way that I could add in flax and still have it be a successful blend?
I have not incorporated flax meal into this flour blend. However, I have used flax meal in other recipes. I have success if I use about 1/4 cup of flax meal for every 1-1/2 to 2 cups of flour in a recipe.