Gluten-free Flour Formulas

Mix these flour formulas in the proportions given and use them to substitute cup for cup for all-purpose wheat flour. Enjoy!

 

General Baking Mixes

Simple Substitute
Mary Schluckebier

 makes 1 cup 1 cup brown rice flour

General Baking Mix #1
Carol Fenster, cookbook author

 makes 2 cups

1 cup rice flour
1/2-3/4 cup potato starch
¼ cup tapioca starch/flour

General Baking Mix #2
Carol Fenster

 makes 9 cups

3 cups garfava bean flour
2 cups potato starch
2 cups cornstarch
1 cup tapioca flour
1 cup sorghum flour

Original formula
Bette Hagman, cookbook author

 makes 3 cups

2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch/flour

Four Flour Bean
Bette Hagman

 makes 3 cups

2/3 cup garfava bean flour
1/3 cup sorghum flour
1 cup cornstarch
1 cup tapioca starch/flour

Featherlight
Bette Hagman

makes 3 cups

1 cup rice flour
1 cup cornstarch
1 cup tapioca starch/flour
1 Tbsp. potato flour

Specialty Mixes

Pastry mix
Mary Schluckebier, Home Economist

 makes 1 cup

1/8 cup potato flour
7/8 cup Ener-G Foods©  rice flour

Cookie mix
Mary Schluckebier

 makes 2 cups

¼ cup chickpea flour
1¾ cup sorghum flour
¼ cup sweet rice flour

Bread mix
Mary Schluckebier

 makes 2 cups

1 cup brown rice flour
½ cup potato starch
½ cup sweet rice flour
1 Tbsp. unflavored gelatin

 

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