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.
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.
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.
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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Ancient Grains Gluten Free Flour Blend
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.
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Angel
Saturday 23rd of November 2024
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.
Dahn Boquist
Saturday 23rd of November 2024
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.