This gluten-free rice-free flour mix is perfect for pancakes, muffins, pizza, soft pretzels, bread, and many other recipes!
The Need for a Rice-Free Blend
Rice flour is one of the most commonly used flours in gluten-free baking, so gluten-intolerant people end up eating a lot of it! As research about arsenic in rice emerged, people started being more cautious about eating excessive amounts of rice as this research suggests that varying your diet is better for you. This gluten-free flour blend contains millet flour, lentil flour (or substitutes), and starches and works great in almost any gluten-free recipe! I have tested many of my recipes with this blend and so far all of them turned out great!
Ingredients
Millet flour – this flour makes your gluten-free baked goods light and fluffy. A great flour for making flatbreads and bagels! I don’t recommend substituting this flour in the blend.
Lentil flour – you can use sorghum flour, gluten-free oat flour, or white teff flour instead. You can also make your own red lentil flour at home!
Cornstarch – use potato starch, arrowroot starch, or more tapioca starch instead!
Tapioca starch – can be substituted with cornstarch, potato starch, or arrowroot starch.
How To Make Rice-Free GF Flour
Add all the ingredients to a large mixing bowl and mix the flour very well using a whisk before transferring it to a storage jar. Store in a glass jar that seals very well. The flour should keep for a few months at room temperature!
Why Is There No Xanthan Gum In This Blend?
Different recipes call for a different amount of xanthan gum, plus, some recipes don’t call for it at all. Thus, you can adjust the amount of xanthan gum to the recipe’s needs! I recommend always adding as much xanthan gum as a specific recipe calls for.
Gluten-Free Rice-Free Flour
Ingredients
- 410 grams millet flour
- 140 grams red lentil flour sorghum, gf oat flour, or white teff flour can be used instead
- 300 grams cornstarch potato starch, arrowroot, or tapioca starch can be used instead
- 150 grams tapioca starch cornstarch, potato starch, or arrowroot starch can be used instead.
Instructions
- Mix all the ingredients very well in a large mixing bowl, then transfer to a storage jar. I recommend using a glass jar that seals very well. Store for up to 2-3 months at room temperature.