Gluten-Free All-Purpose Flour Blend (No Gum, No Rice Flour, No potato starch) -

Gluten free flour blend (whole grain sorghum, millet, oat, arrrowroot)

Gluten-Free All-Purpose Flour Blend (No Gum, No Rice Flour, No potato starch)

An easy gluten-free all-purpose flour blend made from scratch with healthier whole grains: no xanthan gum, no rice flour, no potato starch, and no tapioca. Great for everyday baking (muffins, pancakes, waffles, cookies, snack cakes) and a solid base for bread recipes with small adjustments.

Course Pantry Staple

Cuisine Gluten Free

Diet Gluten Free

Prep Time 5

Total Time 5

Servings cups (~230 g)

Calories 840kcal

Author Olga Caz

Ingredients

⅔ cup oat flour ~ 60 g
½ cup sorghum flour ~ 60 g (or use superfine, - lighter)
½ cup cup millet flour ~ 60 g
⅓ cup arrowroot (starch) flour ~ 43 g

Optional binder

2 Tbsp psyllium husk

Instructions

Measure all flours and add to a large bowl.
Measuring style changes it a lot: scooping and packing vs spoon-and-level can swing 10–25%+
Use grams if possible. If using cups, spoon-and-level (a light tap to settle is fine, but don’t compress or pack the flour).
If using spyllium (for breads) see notes.
Whisk very thoroughly for 30–60 seconds.
Transfer to an airtight jar. Use as the flour base in gluten-free baking.

Notes

Exact grams vary by brand (the flour can be superfine or coarse). Home-ground flours can be much lighter (more air, coarser particles, different starch damage). If your scale seems inconsistent, stick to spoon-and-level cup measurements for this blend.

Oat flour: Use certified gluten-free oat flour (see post above for more details).
No gums needed: This blend works well for pancakes, waffles, cookies and muffins as written and shouldn’t be crumbly for most recipes.
Optional binder for yeast breads/rolls: this blend can work as-is, but, if you want extra structure and sliceability in baked goods - add 2 Tbsp psyllium husk (whole) or ground it before using.
How to use psyllium: You can whisk it into the dry blend very thoroughly, OR (especially for breads) mix it into the liquid ingredients first and let it gel for 2–5 minutes for more even results.
Storage: Keep airtight in a cool pantry 1–2 weeks; refrigerate or freeze for longer storage.
To scale: Multiply all ingredients (including psyllium) to make a larger batch.

Best uses: This blend is great for pancakes, waffles, muffins, quick breads, snack cakes, and cookies. For layer cakes, it works best in oil-based or yogurt-based cakes. For yeast breads/rolls, use the blend as the base but plan to add a little extra binder in the recipe (psyllium gel) plus some flax seeds for better rise and sliceability.

Nutrition

Serving: 2cups | Calories: 840kcal | Carbohydrates: 168.3g | Protein: 20.5g | Fat: 10.1g