This gluten-free rice-free flour mix is perfect for pancakes, muffins, pizza, soft pretzels, bread, and many other recipes!
It took me a while to learn the importance of combining various gluten-free flours to achieve the best texture and flavor in baked goods. Wheat and whole wheat breads are airy and beautiful as they are thanks to gluten, but we need to be creative to make up for the loss of that magic ingredient!
Jump to:
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. 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.
Where to Buy Flours for This Blend
If your local stores don't carry these flour types, try local online stores with delivery as they might have cheaper options. Unfortunately, Amazon doesn't have a lot of GF flour choices, so the best would be for you to find some local company that sells these flours and order from them. As all of us are from different parts of the world, I am not able to provide the right store for you in your location. You can try reaching out to people in Gluten-Free Facebook groups who live in close proximity to you!
Recipes to Make with It
You can use this flour to make this gluten-free bread with psyllium husk recipe, this gluten-free Turkish bread recipe, this gluten-free Greek Easter bread, and even these breaded gluten-free, dairy-free pork chops!
Gluten-Free Rice-Free Flour
Ingredients
- 410 grams (3½ cups) millet flour
- 140 grams (1 cup) red lentil flour 1 cup or 140g sorghum, gf oat flour, or white teff flour can be used instead
- 300 grams (2½ cups) cornstarch 1½ cups or 300g potato starch, arrowroot, or 1⅘ cups/300g tapioca starch can be used instead
- 150 grams (1 cup) tapioca starch 1¼ cup or 150g cornstarch, ¾ cup or 150g potato starch, or arrowroot starch can be used instead.
SAVE THIS RECIPE!💌
We'll email this post to you, so you can come back to it later!
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.
Jenni says
I love this recipe! I just tried this with cupcakes that I normally did as cake, and they turned out amazing. the taste was great too, even though I didn't add vanilla! thank you so much! I will be trying this flour with other recipes!
Natasha Levai says
Hi Jenni! I am happy you find this blend helpful!
Kristyn says
Hello! I am confused on the starch options. If I sub potato or tapioca starch for the 300 g of cornstarch, do I need to switch out the starch for the 150 tapioca? Why don't you just list 450 g of starch, our choice? Could it be 450 g of all tapioca? It's a bit confusing how you listed starches twice and put all the options in both, therefore unsure if I must use 2 different starches to equal 450 g or if it can all be the same. Please clarify, and this recipe doesn't need any Xanthan gum to make it all purpose?
Natasha Levai says
Using two starches helps the texture. If you absolutely must you can use one kind for the whole volume.
Dod says
Haven't made this yet, but I have been searched for a rice free bread flour recipe. This one is terrific because we can change up the different types of flours. Too many GF flour brands are lacking real nutrition. This one give us options to make delicious breads that are actually packed with nutrition, especially the lentil flour, etc. Thank you.
Natasha Levai says
You are welcome! Glad it works for you!
Shayla says
Hi Natasha,
I'm so grateful that part of your recipe is in grams! It makes such a difference. Is there any way your alternatives could also be listed in grams as well (ie 1 cup sorghum, 1 cup potato starch, 1 cup arrowroot starch)? I would appreciate it so much!
Natasha Levai says
Hi Shayla! Sure, I will update the recipe with the measurements!
Mariana says
Hello. 😄
If I want to use only millet flour, tapioca and oat flour, what's the ratio of tapioca? Is it okay to use 410 g millet flour, 140 g oat flour, and 450 g tapioca flour? Thanks for the info.
Natasha Levai says
Yes!
Belinda says
Can you please tell me what the conversations from grams to cups would be? Thanks
Natasha Levai says
Hi Belinda! I just updated the recipe to also tell you the cup measurements for the flours I could find the conversions of. Let me know if you have any more questions!
Belinda says
Thank You,! I tried to figure it out but different measurements in my search Belinda
Laura says
Would it be okay to make my own of these flours by grinding millet and red lentils in the blender?
Natasha Levai says
You can! It is a bit tedious though. Check out online recipes for homemade lentil and homemade millet flour!
Kate says
Natasha, when you say to look for online recipes are you saying not to use fresh ground flours in your recipes, but to find other recipes that were made with fresh ground flours?
Natasha Levai says
Hi Kate! Could you please help me understand your question a little bit better, I don't see where I am saying to look online for recipes, rather I am encouraging people to look for stores to buy these flours for the blend!
Ali says
This is out favourite gluten and rice free flour recipe yet! So versatile and none of the strong overpowering flavours that so many other rice and gluten free recipes have!
Thank you!
Natashashome says
I am so happy you like it! Thank you for your feedback!
Debra Wieberg says
Thanks so much for posting this mix. In trying to reduce carb load in my baking, would you help me understand what I would need to do for subbing some of the above flours for super fine almond flour and/or coconut flour? I’ve read that using coconut flour would require using small amounts of flour (for example limit the coconut flour to a half cup) - and increase my fluid content in the recipe to make my dough the right consistency.
Natasha Levai says
Hi Debra! Unfortunatly, coconut and almond flours are not always good for gluten-free baking because of their low starch content. Whenever you are using yeast, you need to provide enough carbs for the yeast to feed on and raise the bread, so using coconut or almond flours will rather negatively affect the bread.