Carla’s Sorghum Flour Blend (Free of Rice, Oats & Tapioca)

Finally, a rice free gluten free all-purpose flour! Use Carla’s sorghum flour blend in place of other gluten free flour blends, weight for weight or as listed for cup for cup. This blend is ideal for cakes, cupcakes, pancakes, and more. However, just by adjusting the gum amount, you can make bread and even crunchy cookies.

Carla’s Sorghum Flour Blend without Rice, Oats, or Tapioca

A gluten free flour sorghum blend that is free from rice, oats, and tapioca.

Course Gluten Free Baking
Cuisine American
Ingredient Keyword Gluten Free Flour Blend
Prep Time 10 minutes
Total Time 10 minutes


For the Flour Blend:

  • 1 1/2 cups sorghum flour (168 g)
  • 1 1/2 cups potato starch (228 g)
  • 1 cup cornstarch (133 g)

Add As Needed:

  • 1 tablespooon xanthan gum (or 2 teaspoons for crunchy baked goods like cookies or 4 teaspoons for bread)


  1. Whisk together all of the ingredients including the gum. Sift for lighter baked goods.
  2. Store in an air-tight container or in the refrigerator or freezer.
  3. Bring flour blend to room temperature before baking unless you are using for pastry or pie dough that contains cold butter.
  4. Use in your favorite gluten free recipes as a replacment for other flour blends, weight for weight. When attempting to use cup-for-cup, measure in dry measuring cups by spooning the ingredients into the cups and gently leveling off the top using a straight knife or other utensil. Never tap on the countertop, which compacts the flour and causes you to use too much.

3 Replies to “Carla’s Sorghum Flour Blend (Free of Rice, Oats & Tapioca)”

  1. Hello Carla! I love your rice-free flour recipes! Our family has been using the other all-purpose one for years to make oat bread and other things! (We used oat option instead of sorghum) Unfortunately, the oat flour recipe didn’t work for cookies. So I hope this will! I know this is specifically tapioca free, but we use tapioca more than cornstarch. How much tapioca do I need to add to replace cornstarch? Thank you!

    1. Equal weights of tapioca is a good sub for corn starch will work. Tapioca rises more and browns more, and is also chewier/gummier to its high starch content. When you combine tapioca with oat flour be prepared for a different texture.


  2. I was diagnosed with arsenic poisoning from all the rice I was eating, since I’m gluten free. So whenever I see a rice free baking blend, I jump on it. I do not have celiac disease but about 18 years ago, after much ado, I found I was getting wildly sick from gluten. And I love to bake. So thank you for your attention to this matter.

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