Gluten Free, Corn Free Flour Mix

I still love my gluten free AP flour mix that I’ve been using for years, but I’ve started using a new corn free flour mix to test some of my recipes. For those of you out there who are corn free, know you are loved and thought of in this gluten free kitchen!

If you want to use this gluten free, corn free flour mix in any of the recipes that are formulated for my gluten free all purpose flour mix, just reduce the amount of liquids in the recipes. The almond flour in this mix doesn’t soak up liquids like masa harina does. The best way to reduce the liquids is to add 1/2 the liquids at once, and then gradually add in the remainder of the liquid until the dough/batter reaches the right consistency. Note – if you’re proofing yeast in your liquid, think ahead so that all of the yeast gets into the dough.

Bapao Flour
Photo by FotoosVanRobin

Mary’s Gluten Free & Corn Free Flour Mix

3 parts brown rice flour
3 parts tapioca starch
2 parts sorghum flour (or soy, or garfava)
1 part almond flour


  1. could i sub the sorghum with quinoa? or something else besideds soy or gar/fava? thanks!!

    • Hi Rya,

      I haven’t tried any other options, but that’s mainly because we now live out in the country and I can’t just run to Whole Foods and pick up a bag of flour for experiments. When trying a new flour mix, I usually halve or quarter the recipe that i want to test so that I don’t waste a lot of flour if it’s a flop. The other thing to consider when making flour substitutions is that you may need to adjust the amount of liquids in the recipe, since different flours (and different brands of flour) absorb different amounts of liquids. So adjust the liquids to get the right consistency of the batter or dough.

  2. Hi! I just found your website. I have been diagnosed as “gluten intolerant” since about 1998. Went to a doctor who told me I was NOT gluten intolerant recently, started eating like everyone else, and of course, had the worst reaction! I have promptly switched doctors, as she also told me I did not have anything wrong with me, and another MD found a huge mass on my thyroid which is wreaking havoc on me at the present time. I have a couple of questions and sure hope you can help me. I think I am more of the “gliaden” sensitive and therefore need to stay away from soy and spelt. My sister, with all good intentions, made some spelt bread and biscuits and that had a horrendous result on me as well. I don’t like the texture of corn flours of any kind and was wondering what would happen with above flour mix if you subbed buckwheat flour for the almond flour, or sub buckwheat for the masa harina? As a probable “gliaden” allergy, buckwheat is the best alternative for me and despite its name, has no wheat in it, therefore no gluten either, or so I have read. Also what would be the baking powder ratio be and would I need to add baking soda? I am Southern and miss biscuits in the worst way! Also my sister believes through her research that the gluten molecule strongly resembles the thyroid molecule and wonders if there is a connection there? She has went gluten free after finding out she has Hashimoto’s and feels much better doing so. Thank you for your time and any help or guidance,

    RB in South Carolina

  3. Hi RB, that should work well, just note the comments that I made to Rye about potentially needing to adjust the liquids to get the dough/batter to the right consistency. For making biscuits, use 1.5 tsp. of baking powder for each cup of flour mix. I also use some xanthan gum, but I’m not sure of the ratio right off the top of my head.

  4. I am trying to remove all wheat and gluten from my diet due to health problems and can’t do without bread/rolls/crackers. Do you have a recipe which doesn’t include corn, tapioca, soy, rye, bran, oats or Spelt. Is there anything left to bake with? Your help is greatly appreciated.

    • Morna Erwin says:

      I use millet and sorghum flours very successfully – they are both whole grain but “light” flours that won’t weigh your bread down too much. For the starch you may try arrowroot starch, which has worked well for me. I have read that sweet rice flour is more of a starch than a flour and may also work well as a starch, although I cannot have rice at all. I always try to have at least two starches and two flours in all of my recipes to keep any one flavor having too much prominence. Good luck!

  5. Judy Hill says:

    Hi! my daughter just had allergy testing finished and she is intolerant to all cereal grains, flax, rice, dairy, soy, and egg yolks. She is a college student and lives with 5 other people. She is feeling very frustrated by not being able to eat what everyone else is so I am trying to help her out by finding a flour mix she can use for things like pancakes, muffins, cookies, or whatever to help her with this. Can you suggest or can I use your recipe but substitute potato flour for the rice flour? Any help would be appreciated.
    thanks, Judy

  6. Judy Hill says:

    oh and she can’t have corn either!!!


  7. Sylvia: Try Potato Starch mixed with Buckwheat flour. I’m not sure of the exact amounts, but approximately 2 parts Buckwheat to 1 part Potato Starch. May try Chickpea flour too (garbanzo bean flour), if not allergic to legumes. It is naturally GF, but cross-contamination is possible depending on source.

    Judy Hill:

    Use Potato STARCH instead. You’ll have to play around with it to get the right combination. Potato Flour will make it gummy, and will absorb too much liquid. You will need to use Buckwheat Flour instead of Sorghum flour, as Sorghum is a cereal grain.

    1/2 banana mixed with 2 TB Apple sauce works as a binder and will add moisture. This would be great in pancakes!

    I hope this helps both of you. I’m still experimenting myself. Corn free is a very difficult allergy to deal with, as my research has shown. I am told though, that it is easier to be Corn and Gluten free in England.

    Note about Soy allergies: Soy is hidden in almost everything, so I recommend making everything from scratch. Eating out shouldn’t be an issue as long as one does not react to beef that is grass fed. However, Raw Foods Vegan restaurants or Fish is a good alternative.

    • Judy Hill says:

      To Allergic_Vegetarian: thanks so much! I am pretty sure she can’t have buckwheat either as she has an intolerance to all grains. We have been experimenting with quinoa as she wasn’t tested for that so I may try to use the bulk of the recipe with quinoa and try to use the 2 parts portion with potato starch. The banana/apple mixture sounds like a great thing for pancakes! Thanks again for your help

      • Buckwheat is from the Buckwheat family and is not considered a grain or a cereal. Rhubarb, Coccolaba and Garden Sorrel are also apart of this family. However, one can still have a separate allergy to the Buckwheat family.

        Quinoa is now considered apart of the Amaranth family, but some people still put it with the goosefoot family. So far, no one who is allergic to the goosefoot family was reacting to Quinoa or Amaranth, so they split Amaranth off into its own family.

        If you want any more information about which foods are in which families, on my website under notes, I have a link to foods and spices and which food family they are apart of.

  8. Corinne Williams says:

    Is the substitute for tapioca instead of corn starch in your gluten free AP mix still good for sandwich bread? Or does it make it less sticky?

  9. Thanks so much for working out a GF/corn-free flour! My 6 year old son w/ Down syndrome has multiple food issues, and it breaks my heart for him to be eating rice while the rest of the kids are eating waffles.
    One note: I noticed in another recipe that you get your Sorghum flour from Bob’s Red Mill, and I wanted to let you know that NONE of Bob’s GF flours are corn free. I actually contacted the company last week, and they verified that all their GF flours, including their corn flour, are produced on the same line. Very disappointing news for me, as I’m having a really hard time finding GF/CF. I may have to resort to grinding my own flour. :-/
    Thanks for your great info!

  10. My son has an issue with wheat, corn, soybean and buckwheat – Is there a gluten free/ corn free/ soy free flour mix that I can buy or make to help him out.

    • I would try some of the bean flours. Like white bean flour. You can make them yourself by adding dry beans from the grocery to a vita-mix and then mill them together.

      This method works for rice and tapioca too. So you don’t end up spending a fortune at Whole Foods (Whole paycheck).

  11. I would recommend experimenting with a blend of pure flours.
    Tapioca flour, Rice flour, amaranth flour, Potato starch. None of these are a legume and are free of your son’s allergies. They are also not apart of the same family as the allergies he is exhibiting. uses: She is GF, CF and Dairy Free. She says they are more expensive. My opinion is that cost does not matter when you are dealing with a corn allergy!

    Authentic Foods Superfine 2 cups Brown Rice Flour
    1/3 cup Tapioca Starch or Flour
    2/3 cup Potato Starch (NOT flour)

    I would NOT get Bob Redmill brand as they do NOT care if their flours are cross-contaminated with nuts or corn. See if Ener-G brand has these flours in pure format, as they are the number one company who cares about Corn allergies. They actually have at least one product listed as corn free.

    King Arthur Flours: I can not remember if they do Corn free, pure flours or not. You can all them and ask. They do carry pure flours, but I would ask them if cross-contamination with corn is possible. They are also kosher, if this matters to anyone.

    Just a FYI (that you probably already know): Organic vegetables have the least chance of corn contamination issues.

    Also, if you go to and go to their forum. There is a person there who is considered an expert on Corn free living. She is out of Canada. If you’re in Canada, I highly recommend touching base on that forum.

    There is a website that has a data base of what products have been found to be GF and CF.

    Hope this helps you. :D

  12. I have allergies to gluten, eggs, wheat, sugarcane, oat, potato, and corn. Is there a good all purpose flour mix that doesn’t have potato starch or corn starch? Also, baking powder has corn starch in it. Is there a homemade version of baking powder that I could use as a substitute? Thank you

    • Jessie, I have a granddaughter that also has several food intolerances, including corn. For corn free baking powder I make my own using : 2 parts cream of tarter, 1 part baking soda, and 1 part arrowroot. Combine all together and use as you would use baking powder. I hope this helps.

  13. I ahve a friend who is gluten intolerant, sugar , rice , yeast and corn intolerant .
    I bake for her ocassionally and use cassava flour and xylitol for the sweetner – - this proving to be very challenging – - –
    zi find the cassava to be very absorbant and the baked goods are very dry and crumbly and ideas as to how I can counteract that?

    • Cheryl in NC says:

      Sorry to be getting this response to you so late, Dawn, but have you tried subbing mashed banana, applesauce or apple butter for the cassava? These are used frequently as oil substitutes in reduced-calorie recipes because they provide as much (or almost as much) moistness as the oil does without significantly altering the taste. Also, I highly recommend checking out the website for another sugar subtitute that is well tolerated by most. Sorry but I forget the name of it right now. Good luck! :-D

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