Rice Free Gluten Free Flour Recipe – All-Purpose

Rice flour is binding. Therefore, many gluten free bakers are searching for an alternative to rice flour blends. Oat flour is higher in protein than any other gluten free flour besides nut flours. Sorghum comes in just a tad lower than oat flour. So, this adaptable rice free gluten free flour recipe is the healthiest choice. More importantly, this blend of ingredients is the closest you can get to traditional all-purpose flour. It’s the best in texture and flavor. Learn how to use this blend to equal traditional flour in both weight and cups.

Rice Free Gluten Free Flour Recipe (Oat Blend)

This is the closest flour blend to wheat flour. Using this rice free gluten free flour recipe creates amazing texture and flavor in baked goods!

Course Baking
Cuisine American
Ingredient Keyword oat flour
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 cups +


  • 3 cups gluten free oat flour* 240 g (Bob’s Red Mill) (or 2-2/3 cup sorghum flour)
  • 1 cup + 2 tablespoons potato starch** (166 g) (Bob’s Red Mill)
  • 1/4 cup + 2 tablespoons cornstarch 88 g (or tapioca flour*** 82 g) (Bob’s Red Mill)
  • 2-1/2 teaspoons xanthan gum (NOW Real Food)


  1. In a large bowl, whisk all of the ingredients together. If the bowl has a lid cover it and shake as well. Alternatively, add to a zipper storage bag and shake. If you have the time and equipment, sift the ingredients. In this case, you don’t need to cover the bowl and shake it.
  2. Use as directed in your recipe or to replace Carla’s Gluten Free All-Purpose Flour Blend in her recipes. When converting traditional recipes, use 89% of the weight or cups called for in a traditional recipe. Example: Traditional recipe calls for 3 cups of all-purpose flour. 3 x .89 = 2.67 (2 2/3 cups). If the original recipe calls for 300 grams of all-purpose flour, you would do and use the following: 300 x .89 = 267 grams.
  3. To avoid using too much flour, prior to measuring any flour, remember, it is best to fluff up the flour. Then, using a tablespoon, scoop some flour into a dry measuring cup (the kind that measures 1/4 cup, 1/2 cup, etc.) Never scoop it up into the measuring cup as this compacts the flour, which causes you to use way too much. Then, level off the top using the side of a straight-edged spoon or knife.


*My experiences over the last decade is that sorghum flour makes the best susbtitute for oat flour. However, when using sorghum as a substitute when making bread, I find that I need less compared to oats. When a recipe calls for 3/4 cup oat flour, I use 2/3 cup sorghum flour. I haven’t experimented with this recipe though.

**In the U.S., we have potato starch which is pure white in color and potato flour, which looks light yellow, the color of the inside of a russet potato. In other countries, they sell what they label “potato flour” but it is actually what we use in the United States as “potato starch”.

***I do not usually use tapioca flour because I’m allergic to it, but it rises and browns more. However, tapioca is a bit chewier in texture compared to cornstarch. So, for cakes, cupcakes, pancakes, etc. I really enjoy the use of cornstarch best. If you wish to avoid GMO corn, you can find an organic brand of cornstarch on Vitacost.com and Amazon.

If any of your recipes turn out gummy, try a higher ratio of starch compared to oat or sorghum flour. Use 2/3 starches and 1/3 sorghum or oat flour.


17 Replies to “Rice Free Gluten Free Flour Recipe – All-Purpose”

  1. Thanks for this recipe! My mom is sensitive to rice and I could not find a recipe for all purpose flour without it so this is very very helpful. Thank you!

  2. thanks so much for this recipe.. I have allergy to Gluten, Soy, Rice and nuts.. All i want is an oat based bread

  3. I’m making this today and I’m confused about the oat flour. It says 3 cups is 240g, but it’s actually 360g. Is the weight or volume correct. Thanks!

    1. Sarah,

      The amount of 240 g of oat flour is correct. The reason why I listed grams on this recipe is because when you weigh flour it can fluctuate depending on how much it’s packed. I always use a tablespoon to spoon when adding flour to a dry measuring cup and never tap it on the counter to pack it. I just take a straight edge butter knife or spoon handle and scrape off any excess. Using the same measuring method, your final flour should weigh about 100 g per cup.


    1. Charlotte,

      Here is my sourdough starter recipe – https://glutenfreerecipebox.com/carlas-gluten-free-sourdough-starter/. Use oat flour instead of brown rice flour. Then, use your starter in my sourdough bread recipes on this site. If you’re rice intolerant, try substituting oat flour for the rice flour. It may be a little chewier though.

      Here’s where you can search “sourdough” recipes – https://glutenfreerecipebox.com/search/.

      Let me know how it turns out.


    1. Fiona,

      I have one member who swears by using a 1-1 substitute of psyllium husk with a splash more of water to make the correct consistency. Personally, I think it’s best if you use more than that. For bread-making, I’ve used two to three times the amount of psyllium husk as well as additional water/liquid. Take a look at this grain-free gum-free bread recipe: https://glutenfreerecipebox.com/wheat-like-gluten-free-bread-recipe/ and this oat bread recipe: https://glutenfreerecipebox.com/gum-free-gluten-free-oat-bread-or-sorghum-bread-recipe/. I normally use 1 tablespoon of xanthan gum in my bread recipes.

      I hope this helps.


  4. This is fantastic Carla! Thank you so much for working on this, I can’t wait to try it! Its difficult to stay away from rice based products when gluten free, so this will be a great alternative to turn to. What do you think about combining the two flours together in this recipe? I make my pancakes like that and they turn out delicious and perfect every time, wondering if it could work in this blend as well.

    1. Tasie,

      You are so very welcome!

      Occasionally, I combine sorghum and oat flour in some of my bread recipes when I’m out of oat flour. I just use the same ratio of reducing the sorghum when I do. If I need a cup and a half of a flour and I only have a cup, I reduce the additional half cup of sorghum flour by about 2 tablespoons and 1 teaspoon.

      Let me know how it goes for you as well as how you like this blend.

      Happy holidays!

      1. Hi Carla! I used this blend twice now, with the oat flour option, and found it to be a bit gummy. I have all bob red mills products, so not sure if using the NOW brand xanathan gum instead of bob red mills would make a difference maybe? Otherwise, I LOVE this blend! I’m going to try it next with sorghum. :)

        1. TM,

          What did you make with this blend and what recipe did you use of mine?

          Sorghum will prevent gumminess but will need additional liquid in most cases. When I substitute sorghum flour in a bread recipe, I use 2/3 cup of sorghum flour for every 3/4 cup of oat flour called for in the recipe. Otherwise, I need to add additional butter or other fat.

          I hope this helps you.


          1. I used it in your sour cream chocolate cake, but I did use an egg replacer in place of the eggs and coconut yogurt in place of the sour cream. However, I tried it in another recipe that was not yours, that I’ve made before. It was still absolutley delicious in both recipes, but just found it to be a bit gummier than normal.

            Yes, that’s very helpful! Thanks so much, I will try it next!

            Thank you for your amazing site and the wealth of information and support you provide. I’ll be sad to see you go in August!

            1. I suppose the oat flour blend is not made for egg-free. My chocolate sour cream cake did not turn out gummy at all. A matter of fact, I used it to make a gluten-eating person’s birthday cake.

              Good luck with the sorghum flour version. I haven’t tried it yet.


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