Gluten-Free Flour Mix
VN, GF, SF

Yield: 3 cups

This mix can be used as a one-to-one substitution for wheat in most recipes (see article: Baking
Substitutions).

Ingredients

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

Directions

Mix ingredients together. Store in a cool, dry place until ready for baking.

* Important: potato starch is not the same as potato flour.

All gluten-free recipes require a binding agent to make up for the lack of gluten. For each cup of gluten-free flour (or flour mix) use an appropriate amount of xanthan or guar gum:

1 teaspoon for cakes
2 teaspoons for breads or pizza
1 teaspoon or none for most cookies

Recipe published: Summer, 2000

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Copyright © 1999-2007 Robin L. Russell