DIY Gluten-Free Flour Mix

alternative flour falling from a sifter into a pile
Prep Time: 
5 minutes
Number of Servings: 
3 cups
Recipe Source: 


  • 1 14 cups brown or white rice flour
  • 34 cup potato starch (not potato flour)
  • 12 cup tapioca flour or arrowroot flour
  • 12 cup sorghum flour or garbanzo bean flour


  1. Combine rice flour, potato starch, tapioca flour, and sorghum flour in a large bowl. Mix together with a whisk until thoroughly combined.
  2. Transfer flour mixture to an airtight container and refrigerate until ready to use. This gluten-free flour mix will keep for 4 months in the refrigerator.


Denise Jardine

Denise Jardine is a certified nutrition educator, and the Regional Healthy Eating Program Coordinator for Whole Foods Market, Northern California. Denise lives in the San Francisco Bay Area with her husband Robert.