(Notice that the glass measuring cup has metric measurements)
Substitutions for 1 tbsp (15 ml) Wheat Flour
- ½ tbsp corn starch – 7 ml
- ½ tbsp potato starch – 7 ml
- ½ tbsp of white rice flour – 7 ml
- ½ tbsp of arrowroot starch – 7 ml
- 2 tsp quick-cooking tapioca – 10 ml
- 2 tsp tapioca starch – 10 ml
- 2 tbsp uncooked rice
Substitutions for 1 c (250 ml) Wheat Flour*
Mix A:
2 c brown rice flour – 500 ml
2 c sweet rice flour – 500 ml
2 c rice polish – 500 ml
Mix B:
4 c white rice flour – 1 L
1 1/3 c potato starch – 325 ml
1 c tapioca starch – 250 ml
Other substitutions for 1 c (250 ml) Wheat Flour
- 5/8 c potato starch – 150 ml
- 7/8 c white or brown rice flour – 215 ml
- 1 c cornmeal – 250 ml
- 1 c fine cornmeal – 250 ml
- ¾ c coarse oatmeal – 175 ml
- 5/8 c white or brown rice flour – 150 ml
Plus
- 1/3 c potato starch – 75 ml
- 1 c soy flour – 250 ml
Plus
- ¼ c potato starch – 50 ml
- ¾ c rice flour – 175 ml
Plus
- ¼ c corn starch – 50 ml
- 7/8 whole bean flour – 215 ml
*Store in an airtight container and use 7/8 c (215 ml) or mix A or 1 c 9250 ml) of mix B for 1 c (250 ml) wheat flour. A combination of flours and starches gives a better gluten-free product.
Modified from Case S: Gluten-free diet: a comprehensive resource guide, ed 2, Saskatchewan 2003, Case Nutrition Consulting.
