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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!
Can you recommend a reliable muffin recipe using this flour blend? Also looking for a yeast-free bread recipe using this flour blend. Thank you so much for creating the only rice-free gluten free all-purpose flour recipe I can find!
our banana blueberry muffin, pumpkin muffins, cranberry muffins, apple ginger muffins, and blueberry muffins, all work well if you replace the flour in the recipes with equal amounts of this gluten free flour. This sweet potato bread, banana bread, and zucchini bread also work well with this flour. Just use the gluten free flour the same way as the all-purpose flour.
Hi there!
I find that the flour has a very earthy taste. Would that be the teff flour? Can I replace the teff flour? We only have brown teff locally. Open to suggestions. I currently also replace the amaranth with more millet also but plan to start using amaranth. I like this flour but the taste is really hard to get over. Thank you for any tips.
It could be the teff. Red and brown teff has a more earthy flavor and white teff is milder. You can eliminate the teff and replace it with more millet
Hi there,
Every time I bake with this blend my baking sinks in in the middle- has anyone else experienced this? Is there a fix?
Thank you
Gluten-free flour does not give baked goods as much structure as regular flour but little tweaks to your baking can help with structure.
If it isn’t baked enough it will sink in the middle. Make sure the oven is completely preheated before you put anything in it and you might want to try increasing the baking time by a few minutes to make sure it is well-baked. Also don’t overmix the batter and don’t over-cream butter and sugar. Some baked goods may benefit from an extra pinch of xantham gum.
So pleased to find a Gluten Free Rice Free flour blend which I can make myself , excited to start baking again thank you !!
Hooray! Happy baking Julia 🙂
I made cranberry walnut oatmeal cookies, they turned out great and 4 days later are still great. Thank you for posting this blend.
Thanks for the comment Mindy, I’m so glad to hear the blend worked well for you.
I made drop biscuits and snickerdoodle cookies and both turn red out great!!
So great to hear! Thanks for the comment.
I’ve written here before and passed this post on to my friend who’s grandsons are living with Celiacs disease…This is a God send…
I made it again yesterday as I must stay away from Gluten and again I used it with:this recipe: https://glutenfreeonashoestring.com/brown-bread/#comments…Beautiful ingredients and delicious bread…
My question, What’s the best method of storing any baked goods using this blend?
It is always a challenge to store gluten-free baked goods. Most baked goods do well for a couple of days in the fridge. If you want to keep them for more than a couple of days then I recommend freezing them. If I have something like banana bread that needs to be sliced then I will slice the bread first then keep it wrapped air-tight in the freezer. That way I don’t have to thaw the whole loaf in order to cut off one slice of bread. Thanks for your question
Hi,
This flour blend sounds wonderful. Have you or any others who have posted here used this to make gluten free bread in a bread machine? And whether additions can be added like seeds or nuts? Thank you.
I haven’t tried yeast bread in a bread machine yet.
Can I use this blend to make flatbread such as chapatti /roti, tortilla etc?
Yes you can. Gluten-free flatbread is more delicate to work with but if you roll it out on parchment paper, you will be able to transfer it to the griddle easily.
Hi
I have Coeliac Disease and I am allergic to eggs, dairy, oats, soya, almonds and I can’t tolerate potatoes or rice.
I’ve been trying to create a bread recipe with your blend, but I’ve really been struggling as I don’t know very much about cooking. I was hoping if you might be able to help me please? I’ve spent days trawling through recipes online but I’m yet to find something that works.
Thank you, I really appreciate it.
Janet
I have not tried an egg-free recipe with this flour blend but you may want to try this bread recipe. It looks like it might meet your requirements if you substitute this flour blend for the flour in the recipe.