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Gluten-free Flour Formulas




Source of Recipe


Posted by Ilacholai2 on GFCFrecipes link


Recipe Introduction


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



List of Ingredients





Simple Substitute, Mary Schluckebier

1 cup brown rice flour

General Baking Mix #1, Carol Fenster (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 (makes 3 cups)

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

Four Flour Bean Mix, 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 Mix, Bette Hagman

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

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


Recipe