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Rice-free gluten-free flour in a large glass jar with a wooden spoon.
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4.86 from 14 votes

Gluten-Free Rice-Free Flour

This gluten-free rice-free flour mix is perfect for pancakes, muffins, pizza, soft pretzels, bread, and many other recipes!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: flour
Cuisine: International
Keyword: gluten-free flour, gluten-free rice-free flour
Servings: 1 kg
Calories: 370kcal
Author: Natasha Levai
Cost: 4

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.

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.

Notes

DISCLAIMER: I strongly recommend using a digital kitchen scale to measure your flour for this recipe as cup measurements are not always precise. 

Nutrition

Serving: 100grams | Calories: 370kcal | Carbohydrates: 79.6g | Protein: 8.4g | Fat: 1.9g | Sodium: 4mg | Potassium: 312mg | Fiber: 8.2g | Sugar: 0.8g | Calcium: 11mg | Iron: 5mg
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