This quick and easy homemade gluten-free flour blend recipe without rice flour is an excellent option for gluten-free baking. All you need are a few simple ingredients. This flour is also gum-free!

A jar with my gluten free flour. A wooden scoop is in the jar.

Many of my readers have asked me to create a DIY gluten free flour mix without rice flour. Rice is one of the main staples in a gluten-free diet, as a side dish, and as a leading flour used in gluten-free flour blends and gluten-free baked goods. Most commercially available gluten free flour blends and mixes contain brown rice and white rice flour in their mix.

The main issue with rice, especially brown rice, is that it contains arsenic and pesticides. Arsenic is naturally occurring in water and soil. Rice is grown in a very wet environment and absorbs the arsenic from the water. Brown rice has a higher concentration of arsenic than white rice, but both contain it. The arsenic levels can also vary by the region of the country where the rice was grown.

If you are gluten free because you have Celiac disease or gluten intolerance, it is important to monitor how much rice and rice flour you eat. Gluten Free Watchdog, a leading gluten-free product tester, has been monitoring arsenic in gluten free baked goods and flour blends. They are testing gluten free rice-based products for arsenic and reporting their results.

I will continue to test it in my recipes and keep the list at the bottom of this post updated. You may also love my popular DIY Gluten Free Flour Blend or this Gluten Free Flour Blend Without Sorghum Flour.

Allergen Information:

This homemade gluten-free flour blend with no rice recipe is gluten-free, dairy-free, soy-free, sugar-free, and gum-free.

This blend is gum-free, as written. You can use the psyllium husk powder as a binder or add xanthan or guar gum.

Rice is a common allergen; some individuals may have sensitivities or allergies to it. By excluding rice flour from your blend, you create an option for those who need to avoid rice for dietary reasons. This blend allows you to make gluten free baked goods without the potential arsenic issues.

You may also enjoy this Gluten Free Whole Grain Flour Blend recipe. Gluten free baking has never been easier! If you love to bake, check out my popular gluten free dessert recipes!

Ingredients:

  1. Sorghum Flour
  2. Cassava Flour
  3. Potato Starch or Tapioca Starch
  4. Psyllium Husk Powder, Guar Gum, or Xanthan Gum.
  5. Flaxseed Meal – Add only if you make the bread recipe.

Tips For Sucess:

  • Mix your flour well so that the ingredients are evenly dispersed. I like to use a wire whisk to blend my ingredients.
  • Some psyllium husk powder brands turn baked goods purple. I like Anthony’s brand, which doesn’t alter the color of your baked goods.
  • There are three main binders in gluten free baking. Find out more about How Binders Work in Gluten Free Baking. You can use any in this recipe.

Step-By-Step Directions:

The dry ingredients for the rice free flour blend in a large mixing bowl.

Add the sorghum flour, cassava flour, potato or tapioca starch, psyllium husk powder, and flaxseed meal to a large mixing bowl. Remember, the flaxseed meal is for if you make a bread recipe. I do not recommend it for sweet recipes.

Mixed gluten free flour in a bowl. It has a plastic measuring scoop in the bowl.

I like to do two mixes to blend the ingredients to ensure they are well-blended. I use a wire whisk for the first mix and combine the ingredients until they look blended.

For the second mix, I pour the flour into a large zip-style baggie. Seal the bag and shake the mixture to blend the dry ingredients further.

How To Store Gluten Free Flour:

Store this flour in an airtight container in your refrigerator. I like to store in a large, quart-sized mason jar or large Ziplock bag. This flour will keep fresh for up to 3 months. You can also freeze this flour blend.

Note: It is important to warm the flour to room temperature before using it. If you use the flour cold, it will affect the moisture level of your baked goods.

Recipe FAQ:

Can you substitute the cassava flour for tapioca starch?

I haven’t tested substituting the cassava flour for tapioca starch.

Can you swap the sorghum flour for oat flour?

This is a fairly new flour blend, and I have not tested it with alternate flours or starches other than what I listed in the ingredients notes above.

Recipes This Flour Blend Works In:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which recipes you use it in. This helps others know this recipe is delicious. Thank you!

Gluten Free Flour in a jar. A wooden scoop is in the jar.

Gluten Free Flour Blend Without Rice Flour

Sandi Gaertner
This is a great rice-free gluten free flour blend that is great for gluten free baking. It is made with just a few simple ingredients.
5 from 2 votes
dairy free allergen icon
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Total Time 10 minutes
Course Gluten Free Bread Recipe
Cuisine American
Servings 6 servings
Calories 242 kcal

Ingredients
  

Optional If Making Bread!

Instructions
 

  • Add all of the ingredients to a large bowl and use a wire whisk to blend. Mix well.
  • Add the flour blend to an airtight container or zipper bag.

Notes

  1. This blend is great for bread and baked goods. There is a complete list of tested recipes in the blog post.
  2. Only add the ground flaxseed meal if you are making bread. 
  3. Feel free to use arrowroot starch if you can’t use potato starch or other starch types.
  4. This flour blend without rice flour will keep fresh in the refrigerator for up to 3 months. Store in an airtight container or zipper bag.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1servingCalories: 242kcalCarbohydrates: 52gProtein: 4gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 10mgPotassium: 250mgFiber: 4gSugar: 2gVitamin C: 2mgCalcium: 51mgIron: 2mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

5 from 2 votes (1 rating without comment)

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10 Comments

  1. Thanks for this Sandi, just sent it to one my my readers who needs a GF blend for Passover (no rice, now wheat, rye, spelt, oats). BTW, I have a post on how to cook brown rice to minimize arsenic. After all of the heavy metals issues I’ve experienced in my life, it’s ow I cook brown rice.

    Great article and oyu are such a great resource!

    xoxo

    Sally

    1. Thank you so much, Sally! I would love to include your article in a Is Rice Gluten Free post I have. I am worried about arsenic because it is used so much in gluten free diets.

  2. Hi Sandi,
    I was thrilled to find this recipe, because I just found out I am allergic to wheat and rice, among quite a few other things. Do you know if this flour can be substituted for all purpose flour in recipes? And do you add the psyllium husk powder to 3 cups of each of the flours and that should be enough? Or do you add the 1 and 1/2 tsp of psyllium husk to each recipe each time you bake with it? Thank you again!

    1. Hi Malini, This is a fairly new recipe for my blog and I am still doing a lot of testing. So far, it seems to work well in the recipes I have tested, but you may need to tweak the liquid ingredients a little. I add the psyllium husk powder to the flour blend, but you can use it or not…if you don’t add it to the flour blend, you can add that or xanthan gum to the recipe you make.

  3. 5 stars
    Thank you for this flour recipe! I don’t have a rice allergy, but my daughter, who is celiac, seems to get one sensitivity after another, so I am keeping this in case rice becomes an issue for her. And for those buying psyllium husk powder, I know you mentioned that Anthony’s brand does not cause baked goods to turn purple, and while I love and use that brand I also use the NOW brand sometimes for my psyllium husk powder and it also does not turn baked good purple.

    1. That is great to know about NOW brand psyllium husk. Thank you. I have been worried about arsenic in rice, and I wanted a rice-free option to rotate in to lessen our exposure to arsenic.