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5 from 1 vote

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.

A jar filled with gluten free sorghum free flour. A wooden spoon is on top of the jar.

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.

Recipe Step-By-Step Directions:

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

Add all of the flour to a large mixing bowl. Use a whisk and spoon to really mix this blend well. It is important that the baked goods are baked consistently.

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:

Photos of biscuits I made with this flour blend.

Gluten-Free Biscuits – This flour did very well in my classic gluten-free biscuit recipe!

Photos of my base muffin recipe made with this flour blend.

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.

A jar filled with gluten free sorghum free flour. A wooden spoon is on top of the jar.

Gluten Free Flour Blend Without Sorghum Flour

Sandi Gaertner
An easy gluten free flour blend you can make that has no sorghum flour.
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5 from 1 vote
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 12 servings
Calories 193 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

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

Serving: 1servingCalories: 193kcalCarbohydrates: 43gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 16mgPotassium: 141mgFiber: 3gSugar: 0.4gVitamin C: 0.3mgCalcium: 14mgIron: 1mg
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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.

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Your go-to haven for gluten-free living, where I share hundreds of delicious, family-friendly recipes, helpful gluten-free resources, and allergen-friendly options for everyone!

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