Gluten-Free Homemade Flour Mix

By Teri Gruss, MS

Updated 09/10/19

Woman sieving flour, close up

sot / Digital Vision / Getty Images

  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 8 cups (32 servings)
Nutritional Guidelines (per serving)
87 Calories
1g Fat
18g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8 cups (32 servings)
Amount per serving
Calories 87
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 89mg 4%
Total Carbohydrate 18g 6%
Dietary Fiber 1g 4%
Protein 2g
Calcium 17mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This nutritious gluten-free flour blend recipe is made from a balanced blend of sorghum flour, brown rice flour, amaranth, and quinoa. The high protein content of this blend can be used in your favorite gluten-free bread recipes and to make a great tasting gluten-free pizza crust.

Use this mix to make homemade gluten-free pizza crust and gluten-free caraway seed sandwich bread.

Ingredients

  • 2 cups sorghum flour
  • 2 cups brown rice flour (we use superfine 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

Steps to Make It

  1. Sift each ingredient into a large mixing bowl.

  2. Thoroughly mix all ingredients with a large whisk.

  3. Store mix in a large container, in the refrigerator or a cool dark location.

  4. Label the container Gluten-Free All-Purpose Flour Mix

Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

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