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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.
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
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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!
This is an awesome gluten-free flour blend. I made the naan from another site with this recommended blend.
Thank you.
I wondered if you have an additional recipes that you have used this flour with… Any success with a gluten free oatmeal cookie or other breads then previously posted? Thank you!
Oh gosh yes, I have made oatmeal, chocolate, shortbread, chocolate chip, and sugar cookies and brownies. I have used it in banana bread, zucchini bread, pumpkin bread. I have made vanilla cake, chocolate cake, lavender cake, and carrot cake with this. I have made naan, pita, and the sweet potato flatbread that is on this site. I bake mostly with regular flour but I also bake for people that can’t have gluten. I haven’t found any recipes that don’t work except for yeast breads (they need a little extra work to turn out well). Flatbreads like naan and pita are a little more ‘delicate’ to work with but they taste great.
@Dahn Boquist, can you say what you have found works better for yeast breads. I’m so anxious to make some sourdough
I have found that xantham gum works the best with gluten-free flour but you also want to make sure your sourdough starter is mature and robust. Don’t let the dough proof too long. With gluten-free bread, you are better to even let it slightly UNDERproof. Since you can’t rely on gluten to hold the structure of the bread then it won’t be as strong and if you proof it too much then it will collapse.
I have been using this blend to make bread and muffins and it has a slight “minty” flavor to it, regardless of the recipe I use it in. Especially the next day or after freezing. Does anyone know which ingredient is causing the minty flavor, and what I can do to remove it?
I checked into all the flours Sara and I can’t find anything that would cause a minty flavor. It’s a mystery to me. I have never noticed it myself
Really liking this flour blend! Recently started my daughter on a gf diet, and have used this for several types of muffins as well as cornbread. Each time it has worked well, and the baked goods come out delicious! I love that it doesn’t include rice, as so much gf stuff does!
That is wonderful to hear Monica. I’m so glad it is working well for your daughter. Thanks for your comment
Pleased to find your ancient grain flour blend recipe and eager to try it in my seasonal pumpkin bread. I am celiac and enjoy finding gf flours that are not all white and lacking beneficial nutrients. I have used King Arthur ancient grain flour blend in the past but it seems to no longer be available. That blend needed an all purpose white to be added. I like the fact that your blend is ready to use cup for cup. I enjoy the flavor of the ancient grains with the added benefits of protein and fiber. One question though. I know the properties are not identical because the tapioca flour is refined but can I substitute cassava flour for the tapioca variety?
Hi Joan, that’s a great question. Coincidently, I have just recently been experimenting a lot with Cassava flour. I haven’t tried substituting it with any of the ingredients in this flour blend but my gut tells me it would work really well. I know the ingredients for this blend can get a bit pricey so it isn’t something you would want to experiment with on a large scale but if you measure the ingredients in grams then you could easily make a small amount. Try mixing 64 grams millet, 44 grams cassava, 36 grams arrowroot, 24 grams teff flour, 20 grams sorghum, 10 grams amaranth and a tiny pinch of xantham gum. That will give you about 1-1/2 cups of flour to experiment with and you won’t have to worry about ruining a large batch if it doesn’t turn out.
Sorry, forgot to say that rice and oat flour are also out for me :/
Sorghum or rice seem to be fairly crucial for a good gluten free flour blend but I’m hoping you might have another suggestion.
Thank you!
Yes, rice flour does work well in gluten-free flour blends but I developed this blend partly because so many people can not have rice flour. If you can’t have sorghum then omit it and increase the millet flour by 100 grams.
Hi, is there a substitute you could suggest to use the sorghum as I can’t seem to tolerate sorghum. Thanks!
Hi! I was wondering if you have ever used tigernut and quinoa flour? If so, would you have a recommendation on the ratio if added to your blend or as a substitute for one of the flours? Thanks!!!
Sarah, I haven’t used them in this blend. They are high in fiber and absorb quite a bit of liquid so it would take some experimenting to see if it would work well. The quinoa flour might substitute well for the sorghum flour. If you use tiger nut flour in this blend you will probably have to adjust the liquid ratio of whatever recipe you use the flour blend in.
And what do you use (when using the Cup 4 Cup recipe with your flour blend) for yeast, since it calls for the provided perfect rise yeast packet?
Hey Mona, use 2-1/4 teaspoons of dry yeast.
The bread recipe referred to in Dahn’s comment below says to use 1 pouch of Cup 4 Cup. Do you know how much of your flour blend would equal 1 pouch? Thank you.
Dahn Boquist
February 6, 2019 at 6:36 AM
Gluten-free yeast bread has a much different process than standard gluten bread. This recipe works well when you substitute the flour for the ancient grains gluten-free flour blend. The important part with the recipe is to beat the batter for a MINIMUM of 5 minutes. If you are using a hand mixer then beat it for 10 minutes. Thanks for the
Mona, use 4-1/3 cups of the flour to replace the Cup 4 Cup pouch.
Do you think it’s possible to use this flour blend when converting a sourdough recipe into a gluten free sourdough recipe?
Sharon, I have not tried using this for a sourdough recipe yet. I expect that it would work fine but I don’t know how it would turn out. Since it is gluten-free, you would not need to knead the dough and you would only need to let it rise one time.
I’ll try it and let you know! Thank you!
thanks, I will love to hear your results!