By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 10
509 cal · 5 min
Gluten-Free All-Purpose Flour Blend
Recipe GLPR97fa82f46813a7
A versatile gluten-free flour blend combining tapioca starch, sweet rice flour, arrowroot, sorghum flour, and potato flour. This homemade mix provides excellent texture and binding properties for baking cakes, cookies, and other desserts while accommodating gluten sensitivities. Simply mix the dry ingredients together and store for convenient use in your favorite recipes.
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Ingredients
500 grams Tapioca starch
500 grams Glutinous rice flour (sweet rice flour)
400 grams Arrowroot starch
300 grams Sorghum flour
100 grams Potato flour
Directions
In a large mixing bowl, combine the tapioca starch, glutinous rice flour, arrowroot starch, sorghum flour, and potato flour.
Whisk all the dry ingredients together until they are evenly distributed and well blended, breaking up any lumps that may form.
Transfer the finished flour blend to an airtight container and store in a cool, dry place away from moisture for up to 3 months.
Use this flour blend as a 1:1 substitute for all-purpose flour in your favorite gluten-free baking recipes, adjusting liquid content slightly if needed based on the specific recipe.
Comments
This is a flour blend, not a recipe, and works as a pantry staple for gluten-free baking—but sourcing all five components will require stops beyond Harris Teeter or Food Lion. Tapioca starch, glutinous rice flour, sorghum flour, and potato flour are rarely stocked together at Charlotte-area chains; ALDI carries some, but expect to visit Publix or a specialty natural-foods store for the full set, adding real cost and time to your shopping. The stated five-minute time is honest, but the true friction point is upfront ingredient hunting rather than the mixing itself. Make this blend only if you bake gluten-free regularly enough that a one-time sourcing trip pays for itself across multiple recipes.
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