Gluten Free Rice Free Flour Mix Recipe: Versatile Blend for Allergy-Friendly Baking

This versatile blend solves the biggest challenge in allergy-friendly baking: finding a rice-free flour that works in multiple recipes. I developed it after years of testing various combinations in my small Boston kitchen, always coming up short until now.

The mix combines simple, easy-to-find ingredients in precise ratios to mimic all-purpose flour’s texture and performance. No exotic flours or hard-to-source items—just a balanced blend that delivers consistent results in cookies, cakes, and breads.

Store this in an airtight container for up to 3 months, and use it as a 1:1 substitute in most recipes. The neutral flavor lets your other ingredients shine while providing the structure needed for successful baking.

Whether you’re new to gluten-free baking or a seasoned pro, this blend offers reliability without compromise. Here’s how to make your own at home.

Ingredients for Gluten Free Rice Free Flour Mix

Eight simple, allergy-friendly flours and starches. No rice, no fuss, just perfect baking every time.

The almond flour is the base here—Bob’s Red Mill is my go-to for consistent texture. Sorghum flour adds structure without heaviness, and it’s worth hunting down at Whole Foods or online. Tapioca and potato starches are easy to find in the baking aisle of most supermarkets. Make sure you’re grabbing starch, not flour (they’re different!). Xanthan gum is the magic binder—skip it and your bakes might crumble.

No almond flour? Sunflower seed flour works as a nut-free swap (though it can turn things green—totally normal). Out of sorghum? Millet flour is a solid stand-in with a similar mild taste. Arrowroot and cornstarch can be swapped 1:1, but don’t skip the tapioca—it’s key for chewiness. Coconut flour is super absorbent, so measure carefully (pack it lightly).

This blend stays fresh for 3 months in an airtight container at room temperature. I double the batch and keep half in the freezer for 6 months. Always whisk before using—those starches love to settle. (Pro tip: label with the date!)

Step-by-Step Instructions for Gluten Free Rice Free Flour Mix

Here’s the method. Simple, precise, and perfect for allergy-friendly baking.

Step 1: Measure All Dry Components

Start by gathering all your dry ingredients. I measure the 0.75 cup Tapioca Starch, 0.75 cup Potato Starch, 0.5 cup Cornstarch, 1.5 cups Almond Flour, and 1 cup Sorghum Flour into separate dry measuring cups, leveling each one carefully with a straight edge.

For the 0.5 cup Coconut Flour, sift it first to break up any clumps, then measure. The 0.5 cup Arrowroot Powder should be measured the same way. This ensures accuracy and prevents compacted flour which can throw off your ratios.

Step 2: Combine the Starches and Flours

In a large mixing bowl, combine the 0.75 cup Tapioca Starch, 0.75 cup Potato Starch, 0.5 cup Cornstarch, and 0.5 cup Arrowroot Powder. These starches form the light, crisp base of your blend.

Next, add the 1.5 cups Almond Flour and 1 cup Sorghum Flour. The almond flour adds richness and moisture, while the sorghum flour provides structure and a mild, slightly sweet flavor. Use a whisk to blend these thoroughly, breaking up any remaining lumps.

Step 3: Incorporate the Coconut Flour and Xanthan Gum

Add the pre-sifted 0.5 cup Coconut Flour to the bowl. Coconut flour is highly absorbent, so it’s crucial to distribute it evenly throughout the mix. I like to sprinkle it over the surface of the other flours rather than dumping it in one spot.

Measure the 1 tsp Xanthan Gum carefully—this small but mighty ingredient provides the binding and elasticity that gluten would normally offer. Add it to the bowl and whisk again until everything is uniformly combined and no streaks of individual ingredients remain.

Step 4: Store Properly for Long-Term Use

Transfer the completed flour blend to an airtight container. I use a large glass jar with a tight-sealing lid. This mix will keep for up to 3 months at room temperature, though I recommend using it within 1 month for peak freshness.

Before each use, give the container a good shake or stir the contents to redistribute any settled ingredients. This ensures consistent results every time you bake. The blend is now ready for cookies, cakes, breads, or any recipe calling for a gluten-free, rice-free flour alternative.

Dietary Considerations for This Dish

Nut-Free Option

For those with nut allergies, swap the 1.5 cups Almond Flour for 1.5 cups Sunflower Seed Flour. Just be aware it may give your bakes a slightly green tint—totally normal and safe! I tested this in my Boston kitchen and got great results in muffins. 🌱

Grain-Free Adaptation

To make this fully grain-free, replace the 1 cup Sorghum Flour with 1 cup Tiger Nut Flour. It has a similar mild flavor but costs more. I found it at a specialty market in Cambridge, though online works too.

Low-Carb Version

Reduce the starches by half and add 1 cup Oat Fiber for a lower-carb blend. The texture changes slightly, but it works well for dense breads. I’d avoid this for delicate pastries though.

Vegan Considerations

This blend is naturally vegan as written. The Xanthan Gum is plant-based, and all flours are free from animal products. Perfect for vegan baking projects like cakes and cookies.

Allergen Notes

While gluten-free and rice-free, this contains tree nuts (almond) and coconut. Always check labels for cross-contamination warnings, especially with Xanthan Gum. I buy mine from Bob’s Red Mill for reliability.

Storage Tips

Keep in an airtight container in a cool, dark place. The coconut flour can absorb moisture, so store it away from humidity. I keep mine in the pantry with a silica packet for extra protection. ✨

Frequently Asked Questions