Almond, Buckwheat, Amaranth, Chickpea, Rice – just a handful of the many options to use in place of wheat
Single Batch (about 3 cups)
1 1/4 cups (156g) brown rice flour
3/4 cup (88g) sorghum flour
2/3 cup (90g) cornstarch
1/4 cup (37g) potato starch
1 tbsp + 1 tsp (14g) potato flour
1 tsp (3g) xanthan gum
Quadruple Batch (about 12 cups)
5 cups (625g) brown rice flour
3 cups (350g) sorghum flour
2 2/3 (360g) cups cornstarch
1 cup (148g) potato starch
1/3 cup (57g) potato flour
1 tbsp + 1 tsp (14g) xanthan gum
Malin says: “Instead of 2 2/3 cornstarch I used 2 cups tapioca, 2/3 arrowroot and 2/3 cornstarch in my most recent batch. I also used 3 1/2 white rice flour and 1/2 sweet brown rice flour. Everything else I kept the same as above”.
Common Substitutions
You can use these if you have a sensitivity to any of the above ingredients – or if you’re just feeling creative!
- Sorghum – omit the sorghum, and substitute additional brown rice flour
- Corn – omit the cornstarch, and substitute arrowroot flour (use about 2/3 as much arrowroot as you would cornstarch)
- Potato – omit the potato starch and flour, and substitute 1/3 cup tapioca starch (or 1 1/3 cups tapioca for a quadruple batch)
When measuring out your flour, be sure to mix it up to aerate, then spoon into your measuring cup and level off with a knife so as not to pack it.
And of course, this is a great base, but make it your own! Try switching it up using different types of flour depending on what you like. The trick to any good gluten free mix is having a variety of ingredients to help achieve the texture you want.
Good luck & happy baking!
Original Recipe: No Gluten, No Problem
