Keep a batch of this Gluten Free Flour Mix in the pantry and you can skip a lot of last-minute measuring when baking day sneaks up on you. It uses a simple ratio of white rice flour, tapioca flour, and potato starch, then works as a straight substitute for white wheat flour in recipes that already call for a gluten-free blend.
Sometimes it's easier to make your own Gluten-Free flour mix to have on hand in the pantry to whip together meals quickly. Below is a small 3-cup batch as well as larger batches if you'd prefer to make your own convenience mix for your family.
This post gives you the original 3-cup batch plus easy larger-batch options, so you can mix a little or stock the pantry properly. Since flour is a raw ingredient, you still need to bake batters and doughs thoroughly rather than tasting them as-is, which the FDA explains in its flour safety guidance.
Ingredients
For the basic 3-cup batch, you only need three pantry ingredients:
- 2 cups white rice flour
- 1/3 cup tapioca flour
- 2/3 cup potato starch flour
Important: use potato starch, not plain potato flour. They are not the same thing, and swapping them like they’re twins usually ends with heavier, denser baked goods.
Instructions
- Measure the white rice flour, tapioca flour, and potato starch into a large bowl or airtight container.
- Whisk or stir thoroughly until the mixture looks completely uniform with no visible pockets of starch.
- Transfer the blend to a clean airtight container if needed.
- Store in a cool, dry place and use as a substitute for white wheat flour in recipes that call for this style of gluten-free flour blend.
Larger Batch Options
If you’d rather mix once and be done with it for a while, use one of these larger pantry batches.
Yield: 9 cups gluten free flour mix
- 6 cups white rice flour
- 1 cup tapioca flour
- 2 cups potato starch flour
Yield: 18 cups gluten free flour mix
- 12 cups white rice flour
- 2 cups tapioca flour
- 4 cups potato starch flour
The ratio stays the same, so scaling up is simple. Just mix well, because starch likes to settle where it pleases if you get lazy with the whisk.
Helpful Tips
- Whisk longer than you think you need to. A few extra turns help distribute the starches evenly so your baked goods don’t end up inconsistent from one scoop to the next.
- Label the container. Write the name and date on the jar or bin so it doesn’t become mystery powder in the back of the pantry.
- Stir before using if it has been sitting. Fine starches can settle during storage, especially in larger batches.
- Check every ingredient label. If you’re baking for someone with celiac disease or severe gluten sensitivity, confirm each ingredient is labeled gluten free.
If you like keeping homemade pantry staples on hand, Gluten-Free All-Purpose Flour Mix and Gluten Free Baking Powder are worth mixing up next.
Storage
Store the dry mix in an airtight container in a cool, dry pantry away from heat, moisture, and direct light. A conservative pantry estimate for best quality is up to 6 months, since dry goods and baking mixes hold best when kept tightly closed and protected from dampness.
If your kitchen runs humid, divide the mix into smaller jars so you only open one at a time. Toss it if you notice moisture clumps, off smells, discoloration, or any sign that pantry humidity got there before you did.
How to Use It
Use this blend as a substitute for white wheat flour where a basic gluten-free flour mixture is needed. It’s handy for pancakes, muffins, quick breads, coatings, and other recipes that already account for gluten-free structure.
For yeast baking, pair it with recipes built specifically for gluten-free doughs rather than swapping it blindly into standard bread formulas. If that’s your plan, start with Gluten Free Bread Machine Recipe so the texture has a fighting chance.
💸 Budget101® Price Breakdown: Gluten Free Flour Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
White rice flour |
$3.42 |
2 C. |
$0.56 |
|
Tapioca flour |
$2.96 |
1/3 C. |
$0.05 |
|
Potato starch flour |
$2.97 |
2/3 C. |
$0.08 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$0.69 |
👨👩👧👦 Cost Per Serving |
$0.06 |
📅 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
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 Flour Mix
You can use it as a straight substitute by volume in recipes that work well with a simple gluten free blend, but the texture still won’t behave exactly like wheat flour. Since this mix has no xanthan gum or binder, cakes, muffins, and pancakes are usually easier wins than stretchy yeast doughs or chewy cookies that depend on gluten.
Potato starch is the light, refined starch from potatoes, while potato flour is made from whole cooked, dried potatoes and is much heavier. If you swap in potato flour here, the blend can turn gummy or dense, so stick with potato starch for the texture this mix is supposed to have.
Usually, yes, if the recipe needs structure or elasticity. A common starting point is about 1/4 teaspoon per cup of flour for cakes and muffins, and closer to 1/2 teaspoon per cup for breads or pizza-style doughs, but always follow the specific recipe if it already gives you a binder amount.
Store it in an airtight container and give it a shake or stir before measuring if it’s been sitting a while. Fine starches settle more quickly than heavier flours, especially in a big batch, so a 10-second whisk before use saves you from uneven results later.
Absolutely. The 9-cup and 18-cup versions keep the same ratio, so scaling up is easy, but for best quality it’s smarter to split a large batch into smaller airtight containers instead of opening one giant bin over and over in a humid kitchen.
The basic batch makes 3 cups of flour mix, the medium batch makes 9 cups, and the large batch makes 18 cups. If you measure flour by the 1/4-cup scoop, that small batch gives you about 12 quarter-cup servings.
Only if the bread machine recipe was written for gluten free baking. Standard bread machine recipes rely on wheat gluten for stretch and rise, so using this blend in a regular white bread formula is a fine way to make a brick.
Start with pancakes, quick breads, muffins, waffles, simple cookies, and light coatings for frying or baking. Those recipes usually need less gluten-like structure than artisan bread, so this blend is much more forgiving there.
If it smells stale, looks discolored, has moisture clumps, or shows any sign of insects, it’s done. Dry mixes don’t usually spoil with fireworks, but they do lose quality quietly, which is somehow even ruder.
Spoon and level if you want more consistent baking results. Scooping directly can pack extra flour into the cup, and with gluten free baking even a little over-measuring can make the final texture drier or heavier than you wanted.
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🖨️ Print-Friendly Gluten Free Flour Mix
Gluten Free Flour Mix
Ingredients
- 2 cups white rice flour
- ⅓ cup tapioca flour
- ⅔ cup potato starch flour
Instructions
- Measure the white rice flour, tapioca flour, and potato starch into a large bowl or airtight container.
- Whisk or stir thoroughly until the mixture is evenly blended.
- Transfer to an airtight container if needed.
- Store in a cool, dry place and use as a substitute for white wheat flour.
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
The original recipe also includes larger batch options: 9 cups and 18 cups.
Prep time is estimated from the simple measuring and mixing steps.
For best quality, store airtight in a cool, dry pantry and use within an estimated 6 months.
has anyone tried this recipe? i am giving up wheat since i am sensitive to it, but i love to bake. any tips for a first timer in creating my own flour?
where do you find rice flour, tapioca flour? i’d heard of rice but not tapioca.
thanks
this recipe is flour mix is adequate for cookies and batters. it isn’t best for gf breads. it also is a high glycemic combination.
tapioca flour is actually a starch. all three ingredients together create a flour that is honestly not truly healthy for daily consumption. it’s the drawback for the gluten-free lifestyle.
investigate other alternatives like bean flours and super grains like quinoa.
rice and tapioca flours can be found at either good local health food stores or from some online sellers. i get mine from barry farm foods – your unique resource for organic and unusual groceries
i am sensitive to white potato. i can’t use potato starch or plain potato flours. does anyone have a suggestion for a substitute?
you can find rice flour in india bazaar in frisco, plano, irving or richardson and taj grocers in irving and h’mart too and some of the indian, pakistani, chines stores in dallas too!