Combinations & Measurements

Combining Flours for Better Results

Here are examples of combining gluten free flours to replace wheat flours cup for cup:

Rice Flour Blend
3 cups brown rice flour
1 1/4 cups potato starch (or cornstarch if you can tolerate it)
3/4 cup tapioca flour

Sorghum Flour Blend
1 1/2 cups sorghum flour
1 1/2 cups potato starch
1 cup tapioca flour
1/2 cup corn flour or bean flour

Sorghum/Rice Flour
1 cup rice flour
1 cup sorghum flour
2/3 cup potato starch (or cornstarch)
1/3 cup tapioca starch (or almond meal, buckwheat or quinoa flour for more protein)
1 teaspoon xanthan gum (or guar gum)

Self-Rising Flour Mix
1 cup gluten-free flour mix (any of the above)
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Straight Measurement Conversions

Here is a measurement chart that most people agree with. Remember, they are APPROXIMATIONS and you will have to tinker with them as you go along:

A) 1 cup wheat flour =

7/8 cup garbanzo bean

3/4 cup millet flour

3/4 cup potato starch

7/8 cup rice flour

1 tablespoon whole wheat flour = 1/2 tablespoon Arrowroot flour

B) 1 cup all-purpose flour =

7/8 cup buckwheat, quinoa, or amaranth flour

3/4 cup rice, millet or bean flour (eg. chick pea)

5/8 cup potato flour

1/2 cup ground nuts or seeds

Combine Amaranth with other flours to make up the difference (it usually cannot stand on it's own. It needs to be mixed with potato flour or arrowroot or tapioca).

An easy way to measure flour in eighths of a cup:

1/8 cup = 2 tablespoons.

When working with a substitution that calls for 7/8 of a cup, measure out one cup and remove 2 tablespoons.

Remove 6 tablespoons when using 5/8 of a cup.

When in doubt, read the outside labels of these flours. Some containers tell you exactly how to substitute them.