The effects of antioxidants (gallic acid (GA), propyl gallate (PG) and butyl hydroxyanisole (BHA)) on the mechanical properties, water solubility and melting point temperature (Tm) of rice flour/cassava starch film blends with sorbitol were investigated. All films forming a solution were casted and dried at room temperature. Film blended with GA (400 mg) showed higher tensile strength and folding endurance, but lower %elongation than the control film blend. The tensile strength of film blended with PG and film blended with BHA were not significantly different (p>0.05) compared with the control film. Film blended with GA showed higher water solubility than the control film, film blended with PG and film blended with BHA, respectively, because GA had a higher polarity than PG and BHA, respectively. Differential scanning calorimeter (DSC) thermographs showed a single peak for all film blends with and without antioxidants, confirming their homogeneity. Changes in the Tm of film blends with antioxidants depended upon the Tm of the antioxidants.