This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
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!
Pin this now to find it later!
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.
Like this recipe? Rate & comment below!
Do you have recipe suggestions for using this flour? Would love some recommendations.
Hi Linda, you can use this flour as a 1:1 replacement in any “quick” leavened recipe. That is a recipe that has baking powder or baking soda in it. Recently, I have used it to make this chocolate cake and this lavender cake and these cookies
Do you also have some suggested bread recipes to use this flour in? Would love to have some recommendations.
Linda, I have recently used this yeast bread recipe and replaced the flour blend in the recipe for this ancient grain flour blend. The recipe turned out great. My nephew is on a gluten free diet so I like to make sure I have gluten free options for him that work. This flour blend has never let me down.
Awesome! I like to use psyllium husk in gf baking. Is it possible to use cornstarch instead of tapioca?
Angie, yes cornstarch will work fine as a substitute.
An interesting mix of flours here, so many people are gluten intolerant these days
Thanks Bintu
Ive never even thought of making a flour variety… looks like I’ll be heading to whole foods to try this. Im making bread tomorrow so the timing is perfect!
I hope you enjoy it Michele. If your using this flour blend for a yeast bread then you will want to follow a recipe that has been developed for gluten free bread. Baking gluten free with yeast is a different process than baking gluten free with quick leavening like baking powder. However this flour blend makes a very nice gluten free yeast bread without any additions to the flour blend
I love the idea of this flour blend!
Thanks Marsha, I love it too. I bake quite a bit for people that are gluten free and this is my ‘go to’ flour blend.
I love the sound of this flour blend. Mmmm… .
Thanks Kate, it’s a great way to put some whole grains into baked goods as well.
Are all these grains readily available? I hope Whole Foods carry them. A informative post indeed.
Yes Aish, at least where I live I have no trouble getting these grains and often find bargain prices for them but if you don’t have them available in your area they are easy to order on Amazon.
I can’t have xanthum gum or any of the alternatives for it . Can I use beef gelatin?
I don’t really know how beef gelatin would work as a substitute for xanthum gum but it sounds like a great idea. It might require a larger measurement. I would love to hear about your results if you try this.
I am always looking for more gluten-free options. thanks a bunch!
Your welcome Kristen
How much do each of those individual flours cost? Do you have a good source for them?
The prices of the individual flours range from 10 cents to 30 cents per ounce. This batch of flour can be made for $3.70 per pound if you purchase all the flours on Amazon. I do a lot of bargain shopping, couponing and buy in bulk and can usually make this blend for less than $2.90 per pound however even if you purchase all of the flours at full price, $3.70 per pound is a great price for a gluten free baking blend