If you’re tired of paying premium prices for tiny bags of gluten-free flour, make your own all-purpose blend instead. This hearty mix combines whole grain flours with starches so you have a practical pantry staple for pancakes, muffins, cookies, quick breads, and pie crusts without relying on one pricey specialty bag.
There are a number of gluten free grains that can be used to make an all purpose flour, here's one of our favorite blends. . .
The blend makes about 8 1/2 cups, which works out to roughly 34 servings at 1/4 cup each. Use it as a homemade base for recipes that need a dependable gluten-free flour mixture, and store it cold if you want the best flavor life from the grain flours.
Ingredients
- 2 cups sorghum flour
- 2 cups brown rice flour
- 1 1/2 cups potato starch, not potato flour
- 1/2 cup white rice flour
- 1/2 cup sweet rice flour
- 1/2 cup tapioca flour
- 1/2 cup amaranth flour
- 1/2 cup quinoa flour
This blend uses a mix of whole grain flours for flavor and body, then leans on starches to keep baked goods from turning into edible drywall. The potato starch, sweet rice flour, and tapioca flour help lighten the texture, while sorghum, brown rice, amaranth, and quinoa bring structure and a more balanced flavor.
Instructions
- Sift the sorghum flour, brown rice flour, potato starch, white rice flour, sweet rice flour, tapioca flour, amaranth flour, and quinoa flour into a large mixing bowl.
- Whisk thoroughly until the mixture looks even in color and texture with no visible pockets of starch or heavier flour.
- Transfer the blend to an airtight container or divide it between smaller sealed jars or bags for easier use.
Label the container so nobody mistakes it for plain flour, because that kind of kitchen surprise rarely ends well.
Helpful Tips
- Sift first, then whisk. Sifting breaks up clumps, but whisking finishes the job and distributes the starches more evenly.
- Use a large bowl. This makes about 8 1/2 cups, so give yourself enough room to mix without wearing half the batch.
- Keep raw flour handling tidy. Since flour is a raw ingredient, avoid tasting dough or batter made with this mix before it’s fully baked. The FDA explains why raw flour should be handled carefully, even when you’re working with gluten-free varieties.
- Measure by fluffing and spooning if your recipe is fussy. Packing flour into the cup can throw off a delicate bake fast.
If you want a simpler option with fewer ingredients, take a look at Gluten Free Flour Mix or Wheat Free Flour Mix #2.
Variations and Uses
Use this mix in recipes that call for a general gluten-free flour blend, especially pancakes, muffins, cookies, bars, quick breads, and simple pie crusts. For yeast breads or recipes that depend on stretchy gluten structure, you’ll usually need additional binders such as xanthan gum, psyllium husk, or eggs depending on the formula.
If you bake often, make a double batch and divide it into smaller containers so you only open one at a time. That keeps moisture and pantry odors out of the rest of the mix. It also saves you from dragging out eight bags every time you want biscuits on a Tuesday.
Need another gluten-free baking idea? This blend pairs nicely with recipes like Gluten-Free Walnut-Oat Pie Crust and can also work as a homemade alternative when you’re experimenting with mixes such as Gluten-Free Pumpkin Spice Pancake Mix.
Storage
Store the flour mix in an airtight container. For best quality, keep it in the refrigerator for up to 3 months. You can also freeze it for about 6 months if you want to stretch the life of the whole grain flours and keep them tasting fresh. Pantry storage in a cool, dark, dry place is fine for a shorter window of about 1 month as an estimate.
Those time frames are quality estimates, not lab-tested expiration dates. The shortest-lived ingredients in this blend are the whole grain flours, especially brown rice flour and quinoa flour, so cold storage gives you the best shot at keeping the mix from developing stale or off flavors.
If the flour smells bitter, sour, musty, or just plain odd, toss it. Dry mixes don’t need drama, and neither do you.
💸 Budget101® Price Breakdown: Gluten-Free All-Purpose Flour Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Sorghum flour |
$2.96 |
2 C. |
$0.31 |
|
Brown rice flour |
$2.96 |
2 C. |
$0.31 |
|
Potato starch |
$2.97 |
1 1/2 C. |
$0.18 |
|
White rice flour |
$3.42 |
1/2 C. |
$0.14 |
|
Sweet rice flour |
$2.96 |
1/2 C. |
$0.08 |
|
Tapioca flour |
$2.96 |
1/2 C. |
$0.08 |
|
Amaranth flour |
$5.98 |
1/2 C. |
$0.86 |
|
Quinoa flour |
$4.98 |
1/2 C. |
$0.93 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$2.89 |
👨👩👧👦 Cost Per Serving |
$0.09 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Sorghum Flour, 22 oz
- Brown Rice Flour, 24 oz
- Potato Starch, 24 oz
- White Rice Flour, 24 oz
- Sweet White Rice Flour, 24 oz
- Tapioca Flour, 20 oz
- Amaranth Flour, 22 oz
- Quinoa Flour, 16 oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Gluten-Free All-Purpose Flour Mix
Usually, yes for pancakes, muffins, cookies, bars, and quick breads, but don’t expect a perfect swap in every single recipe. Because this blend has no xanthan gum or other binder built in, recipes that depend on gluten for stretch or structure, like yeast bread or chewy pizza dough, usually need extra help.
That detail matters more than it looks. Potato starch is a light, neutral starch that helps tenderness, while potato flour is heavier, more absorbent, and has a stronger potato flavor, so swapping them straight across can make baked goods dense or gummy.
Sometimes, yes. If you’re making delicate cookies or quick breads, the recipe may work without it, but for cakes that crumble, roll-out doughs, or yeast baking, adding the binder called for in the original recipe usually gives you a much better texture and keeps the finished bake from falling apart.
You can, but use it sooner. A cool, dark, dry pantry is fine for about 1 month as a quality estimate, while the refrigerator gives you a better buffer because several of the flours in the blend are whole grain and lose freshness faster than plain refined starches.
Trust your nose first. If the blend smells bitter, sour, stale, musty, or just off, it’s time to toss it. Clumps from moisture exposure are another warning sign, especially if the flour no longer feels loose and powdery.
Absolutely, and it’s a smart move if you buy specialty flours in bulk. Pack the mix airtight and freeze it for about 6 months for best quality, then let the container come back to room temperature before opening so condensation lands on the outside instead of in your flour.
Start with everyday baking that doesn’t need much stretch: pancakes, waffles, muffins, drop cookies, crisp toppings, and quick breads are all good candidates. It also works well for simple coating or thickening jobs when a recipe needs a gluten-free option.
Yes, as long as you scale every ingredient exactly and mix it thoroughly. The easiest method is to whisk the flours in a very large bowl, then sift the final blend once more before storing so the heavier grains and lighter starches don’t settle in streaks.
A gritty texture usually comes from coarse rice flour or from batter that didn’t have enough moisture or resting time. If your recipe allows it, let the batter sit 15 to 20 minutes before baking so the flours hydrate more fully and the texture smooths out.
It can be, but only if every single flour and starch you buy is labeled gluten-free and handled carefully in a clean kitchen. Cross-contact is the real nuisance here, so check labels closely and avoid scoops, bins, or containers that also touch wheat flour.
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🖨️ Print-Friendly Gluten-Free All-Purpose Flour Mix
Gluten-Free All-Purpose Flour Mix
Ingredients
- 2 cups sorghum flour
- 2 cups brown rice flour
- 1 ½ cups potato starch not potato flour
- ½ cup white rice flour
- ½ cup sweet rice flour
- ½ cup tapioca flour
- ½ cup amaranth flour
- ½ cup quinoa flour
Equipment
Instructions
- Sift the sorghum flour, brown rice flour, potato starch, white rice flour, sweet rice flour, tapioca flour, amaranth flour, and quinoa flour into a large mixing bowl.
- Whisk thoroughly until evenly blended.
- Transfer the flour mix to an airtight container and store in the refrigerator or freezer for best quality.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an estimate based on measuring, sifting, whisking, and packaging the flour blend.
For best quality, store in the refrigerator up to 3 months or freeze up to 6 months.
Pantry storage for about 1 month in a cool, dark, dry place is a reasonable quality estimate.
