If you are someone who can not eat sorghum, finding gluten free flour blends is a real challenge. Sorghum flour seems to be in most commercially sold blends. I created a simple, homemade gluten-free flour blend without sorghum flour so you can enjoy gluten free baking again.
Several of my readers emailed me to ask if I knew of any sorghum-free gluten free flour blends. I searched and found two flour blends, including GF Jules and Cup4Cup (but note this blend has dairy!) It never occurred to me that some people are sorghum intolerant, so I wanted to come up with a fantastic gluten free flour blend recipe they could make and use in my recipes.
I am still testing this blend, so please note at the end of this post I include a list of recipes I have tested. If you test one of my recipes with this blend, PLEASE comment or email me and let me know how it turned out.
I have lots of great Gluten Free Baking Resources to help you become an expert in gluten free baking. There are three main binders in gluten free baking. Find out more about How Binders Work in Gluten Free Baking. You have the option of using any of these in this flour blend recipe.
Allergen Information:
This flour blend is gluten-free, dairy-free, nut-free, corn-free, and soy-free.
If you are interested in my other gluten free flour blend recipes, I have a DIY Gluten Free Flour Blend, which is also gum-free, and a Gluten Free Rice-Free Flour Blend. If you are looking for whole grains, try my Gluten Free Whole Grain Flour Blend recipe.
Ingredient List:
- Brown Rice Flour
- White Rice Flour
- Potato Starch
- Tapioca Starch
- Xanthan Gum or Psyllium Husk
Mixing Tips:
- Mix the flours very thoroughly multiple times. Use a whisk, then a spoon, then whisk again.
- Once you do the above mixing, add the flour to a large zip bag. Seal the bag, then shake it for 2 minutes so that you know it is perfectly blended.
Important Baking Tip!
This flour blend is very rice-heavy. This means it can have a gritty texture in baked goods. To combat this problem, let the batter sit for 20-30 minutes. This gives the rice in the flour blend time to soften, eliminating the grit.
Step-By-Step Directions:
Add all of the flour to a large
I give options for using psyllium husk powder or xanthan gum, depending on which you want to use. In my test recipes, I have used psyllium husk powder.
Storage:
Store the flour in a large, airtight container or gallon-sized zipper bag. (If you use a zip bag, squeeze the extra air out.
I recommend putting a piece of masking tape (easy to remove) with the date you made the flour. Put the tape onto the bag or container.
This will keep fresh in the pantry for up to 2 months. Store in the refrigerator or freezer for up to 6 months. (If you refrigerate or freeze your flour, it is very important to let it warm to room temperature before using it…otherwise, it can mess with your measurements due to moisture.)
Recipes Tested With This Flour:
Gluten-Free Biscuits – This flour did very well in my classic gluten-free biscuit recipe!
My Gluten-Free Muffin Test – I used my muffin recipe and made chocolate chip muffins with this flour. They taste delicious. NOTE: I recommend adding 2 TBSP more flour if you use this blend in my muffin recipe.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!
Gluten Free Flour Blend Without Sorghum Flour
Ingredients
- 1 ½ cups brown rice flour
- 1 ½ cups white rice flour
- ½ cup potato starch
- ½ cup tapioca starch
Choose a Binder – CHOOSE ONE
- 2 tablespoons psyllium husk
- 1 ½ teaspoons xanthan gum
Instructions
- Add all of the flours, starches, and the binder you choose to use to a large mixing bowl.
- Whisk the flours together, then stir with a large spoon.
- Whisk again then carefully add the flour to a large gallon-sized zip bag. Seal the bag and shake it until the flours are all fully blended.
- Store in an airtight container or the zipper bag.
Notes
Storage:
Store the flour in a large, airtight container or gallon-sized zipper bag. (If you use a zip bag, squeeze the extra air out. I recommend putting a piece of masking tape (easy to remove) with the date you made the flour. Put the tape onto the bag or container. This will keep fresh in the pantry for up to 2 months. Store in the refrigerator or freezer for up to 6 months. (If you refrigerate or freeze your flour, it is very important to let it warm to room temperature before using it…otherwise, it can mess with your measurements.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
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.
Hi…so what is this blend best used for?
Hi Sara, I have some readers who are allergic to sorghum. I created this blend for them to use in recipes.