Gluten-Free Rice-Free All-Purpose Flour Blend Recipe

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Calling all baking lovers, that have to live that gluten-free diet life! I am SO excited about this post! I have spent months trialing and addressing errors in the realm of gluten free baking without rice flour and xanthan gum, and I have FINALLY landed on a foolproof method! This blog is your first step in making easy homemade gluten-free all-purpose flour! With just a few flours, you can make an all-purpose flour blend that is perfect for cookies, cakes, muffins, scones, and more! The best part is, you get to control the ingredients, as a lot of gluten-free items are filled with some not so favorable ingredients. So in creating your own flour blend, that is full of nutritious flours, you will get to bake yummy treats for your family that aren’t full of stuff you don’t want to feed them!

gluten free all purpose flour without rice flour

I was diagnosed with Celiac Disease almost 20 years ago (WOW I’m old) and the gluten free diet wasn’t the hype that it is today. In fact, the bread and cracker substitutes were SO bad, I pretty much went Paleo before it was a thing and not by choice LOL. The alternatives were just that bad! All purpose flour blends that are gluten free became better and better, and easily became a 1 to 1 replacement for regular flour in most baking endeavors like cookies or pies or cakes. But yeast bread was another thing… I could never get it to rise well or the flavor was off or it would be too gummy. THEN I started wanting to move away from using so much rice flours (I was looking for flours with higher nutritional elements ) and I wanted to eliminate xanthan gum altogether (if you are curious as to why, keep reading LOL). And I finally landed, albeit 20 years later, on recipes I feel confident sharing because they will make gluten free friends rejoice everywhere! 

WHY no rice flour or xanthan gum?

I didn’t want to use rice flour due to the research and development on high arsenic levels found in rice. You can lower these levels by buying rice flour/rice from specific parts of the US (California) and by washing thoroughly. So if I do use rice flour, I make sure it is organic and grown in California. But I liked having another option to baking gluten free bread without rice flour altogether. Additionally, rice flour lacks high nutritional value, so I wanted to replace it with flours that added protein, vitamins and minerals into the bread.

As far as xanthan gum, there is quite a bit of research out there regarding its negative effects. It isn’t naturally occurring, and it can be difficult for individuals to digest. There are a loot of other findings still being researched, so again, I wanted to have options that didn’t depend on xanthan gum. This is the all-purpose flour blend I use for all my non-yeast baking – muffins, cookies, cakes, biscuits, tortillas, quick breads, scones etc. I love that it is universal like other all-purpose flours but I control the ingredients. 

Flour Ingredients:

  • sorghum flour
    • this flour is light in color and has a slightly sweet flavor, which is why I love pairing it with a combination of flours. It is also higher in nutritional value than sweet rice flour or brown rice flour. It’s rich in B vitamins, magnesium, potassium, phosphorus, iron, and zinc. It’s also an excellent source of fiber, antioxidants, and protein.
  • cassava flour
    • this flour is SO versatile! It’s also high in potassium and vitamin C, it also contains calcium, vitamin A, folate, magnesium, iron, plus resistant starch, which can improve gut health.
  • potato starch
    • this starch provides structure, tenderness and binding in gluten free baking. It is a good source of resistant starch, which is a type of dietary fibre that has been linked to various health benefits, such as improved gut health, better blood sugar control.
  • arrowroot starch
    • this starch has anti-inflammatory properties and also aids in giving baked goods structure. 
  • a binder – my favorites are guar gum and psyllium husk (I try to stay away from xanthan gum)* I do not add a binder to the flour mixture – I like being able to adjust this on each individual recipe. 

What You Will Love About This Recipe:

  • Having a gluten-free flour blend that supports all non-yeast baking is KEY and once you figure out a good blend, it’s universal and is an easy go to!
  • It does not contain brown rice flour or white rice flour
  • It does not have xantham gum 
  • It uses whole grain flours that are nutritional
  • You can double or triple the recipe to make a big batch to last
  • This blend yields baked goods that taste like “normal”
  • The ingredients are not hard too find – in fact I buy all of mine from Amazon (though I am intrigued to look into other options for bulk flour) – but you can easily find them in local grocery stores
  • You get to control the product and the price! 
  • You will save money! Gluten free flour is expensive, but when you can make a homemade gluten-free flour blend, you will save money in the long run, especially if you buy the flour in bulk. 

Tips and Tricks:

  • When gluten-free baking you will always want to have a binder on hand – I use guar gum and psyllium husk
  • Another ingredient that I use in many of my recipes is apple cider vinegar
  • Baking Powder and Baking Soda are a pantry MUST – I prefer Bob’s Red Mill for this ingredient
  • Make sure all your staple ingredients are gluten free
  • Room temperature is key in most recipes 
  • Parchment paper for the win!
  • You will need a kitchen scale to make this – measuring in grams is so much more accurate than using a measuring cup

Important Information:

?Each and every all purpose gluten-free flour is different and will yield different results when baking. That is why you will see so many GF recipes that include the name of the flour brand they used. I grew SO tired of finding a recipe that looked good, but then I would have a different GF flour blend on hand and it wouldn’t yield the said results. 

So I decided that if I could create my own blend…and tailor my recipes to that blend…building my own blog site for others to enjoy the same consistency…then it would be a major WIN, WIN. My hope and prayer is that this site would be a place where gluten free friends can find recipes they love and we can happily “bake together”!

So I have lovingly named this flour blend “Elisabet’s Gluten Free Flour Blend”. I have Icelandic heritage and when my mom was in her 20’s she traveled there to meet her relatives. One of her aunt’s was named Elisabet, thus why she chose it to be my middle name. I have always loved it and hope to visit Iceland one day! Several year’s ago, I opened a microbakery in my home and would bake cakes to sell. It was named “Elisabet’s Baking Co”, so to follow suit, you will see that name sprinkled throughout my blog 🙂 

Elisabet’s All Purpose Gluten-Free Flour Recipe

  • 280 grams sorghum flour
  • 300 grams cassava flour
  • 140 grams arrowroot 
  • 200 grams potato starch
  1. Using a kitchen scale, measure out all the flours, one at a time and add to a stand mixer. 
  2. Using a paddle attachment, set the mixer to low and let it combine the flours for 5 minutes. 
  3. Store flour in a large jar or airtight container. 
  4. Use within a month. 

Now go find one of my favorite recipes and bake your heart out! Whether a pie or chocolate chip cookies, or a cake!! Or you are ready for next time you want to bake gluten-free recipes! Either way I wish you great success on your gf baking journey and I hope this all purpose flour mix helps make the journey easier!

Check out the recipe card below! Happy baking! 

gluten free all purpose flour without rice flour and xanthan gum

Elisabet’s All Purpose Gluten Free Flour Blend (rice flour free)

Print Recipe

Ingredients

  • 280 grams sorghum flour
  • 300 grams cassava flour
  • 140 grams arrowroot
  • 200 grams potato starch

Instructions

  • Using a kitchen scale, measure out all the flours, one at a time and add to a stand mixer.
  • Using a paddle attachment, set the mixer to low and let it combine the flours for 5 minutes.
  • Store flour in a large jar or airtight container.
  • Use within a month.

Calling all baking lovers, that have to live that gluten-free diet life! I am SO excited about this post! I have spent months trialing and addressing errors in the realm of gluten free baking without rice flour and xanthan gum, and I have FINALLY landed on a foolproof method! This blog is your first step in making easy homemade gluten-free all-purpose flour! With just a few flours, you can make an all-purpose flour blend that is perfect for cookies, cakes, muffins, scones, and more! The best part is, you get to control the ingredients, as a lot of gluten-free items are filled with some not so favorable ingredients. So in creating your own flour blend, that is full of nutritious flours, you will get to bake yummy treats for your family that aren’t full of stuff you don’t want to feed them!

I was diagnosed with Celiac Disease almost 20 years ago (WOW I’m old) and the gluten free diet wasn’t the hype that it is today. In fact, the bread and cracker substitutes were SO bad, I pretty much went Paleo before it was a thing and not by choice LOL. The alternatives were just that bad! All purpose flour blends that are gluten free became better and better, and easily became a 1 to 1 replacement for regular flour in most baking endeavors like cookies or pies or cakes. But yeast bread was another thing… I could never get it to rise well or the flavor was off or it would be too gummy. THEN I started wanting to move away from using so much rice flours (I was looking for flours with higher nutritional elements ) and I wanted to eliminate xanthan gum altogether (if you are curious as to why, keep reading LOL). And I finally landed, albeit 20 years later, on recipes I feel confident sharing because they will make gluten free friends rejoice everywhere! 

WHY no rice flour or xanthan gum?

I didn’t want to use rice flour due to the research and development on high arsenic levels found in rice. You can lower these levels by buying rice flour/rice from specific parts of the US (California) and by washing thoroughly. So if I do use rice flour, I make sure it is organic and grown in California. But I liked having another option to baking gluten free bread without rice flour altogether. Additionally, rice flour lacks high nutritional value, so I wanted to replace it with flours that added protein, vitamins and minerals into the bread.

As far as xanthan gum, there is quite a bit of research out there regarding its negative effects. It isn’t naturally occurring, and it can be difficult for individuals to digest. There are a loot of other findings still being researched, so again, I wanted to have options that didn’t depend on xanthan gum. This is the all-purpose flour blend I use for all my non-yeast baking – muffins, cookies, cakes, biscuits, tortillas, quick breads, scones etc. I love that it is universal like other all-purpose flours but I control the ingredients. 

What You Will Love About This Recipe:

  • Having a gluten-free flour blend that supports all non-yeast baking is KEY and once you figure out a good blend, it’s universal and is an easy go to!
  • It does not contain brown rice flour or white rice flour
  • It does not have xanthan gum 
  • It uses whole grain flours that are nutritional
  • You can double or triple the recipe to make a big batch to last
  • This blend yields baked goods that taste like “normal”
  • The ingredients are not hard too find – in fact I buy all of mine from Amazon (though I am intrigued to look into other options for bulk flour) – but you can easily find them in local grocery stores
  • You get to control the product and the price! 
  • You will save money! Gluten free flour is expensive, but when you can make a homemade gluten-free flour blend, you will save money in the long run, especially if you buy the flour in bulk. 

Tips and Tricks:

  • When gluten-free baking you will always want to have a binder on hand – I use guar gum and psyllium husk
  • Another ingredient that I use in many of my recipes is apple cider vinegar
  • Baking Powder and Baking Soda are a pantry MUST – I prefer Bob’s Red Mill for this ingredient
  • Make sure all your staple ingredients are gluten free
  • Room temperature is key in most recipes 
  • Parchment paper for the win!
  • You will need a kitchen scale to make this – measuring in grams is so much more accurate than using a measuring cup

Flour Ingredients:

  • sorghum flour
    • this flour is light in color and has a slightly sweet flavor, which is why I love pairing it with a combination of flours. It is also higher in nutritional value than sweet rice flour or brown rice flour. It’s rich in B vitamins, magnesium, potassium, phosphorus, iron, and zinc. It’s also an excellent source of fiber, antioxidants, and protein.
  • cassava flour
    • this flour is SO versatile! It’s also high in potassium and vitamin C, it also contains calcium, vitamin A, folate, magnesium, iron, plus resistant starch, which can improve gut health.
  • potato starch
    • this starch provides structure, tenderness and binding in gluten free baking. It is a good source of resistant starch, which is a type of dietary fibre that has been linked to various health benefits, such as improved gut health, better blood sugar control.
  • arrowroot starch
    • this starch has anti-inflammatory properties and also aids in giving baked goods structure. 
  • a binder – my favorites are guar gum and psyllium husk (I try to stay away from xanthan gum)* I do not add a binder to the flour mixture – I like being able to adjust this on each individual recipe. 

Important Information:

?Each and every all purpose gluten-free flour is different and will yield different results when baking. That is why you will see so many GF recipes that include the name of the flour brand they used. I grew SO tired of finding a recipe that looked good, but then I would have a different GF flour blend on hand and it wouldn’t yield the said results. 

So I decided that if I could create my own blend…and tailor my recipes to that blend…building my own blog site for others to enjoy the same consistency…then it would be a major WIN, WIN. My hope and prayer is that this site would be a place where gluten free friends can find recipes they love and we can happily “bake together”!

So I have lovingly named this flour blend “Elisabet’s Gluten Free Flour Blend”. I have Icelandic heritage and when my mom was in her 20’s she traveled there to meet her relatives. One of her aunt’s was named Elisabet, thus why she chose it to be my middle name. I have always loved it and hope to visit Iceland one day! Several year’s ago, I opened a microbakery in my home and would bake cakes to sell. It was named “Elisabet’s Baking Co”, so to follow suit, you will see that name sprinkled throughout my blog 🙂 

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