Low-Allergy Gluten-Free Flour Substitute Recipe

Name: Low-Allergy Gluten-Free Flour Substitute Recipe
Prep time: 5 min
Total time: 5 min
Yield: 15 1/2 cups
Ingredients: 500 grams tapioca starch; 500 grams glutinous rice flour (sweet rice flour); 400 grams arrowroot; 300 grams sorghum flour; 100 grams potato flour

Why It Works

The characteristics of standard wheat flour are recreated by blending a combination of starches, gums, and proteins.

Alex named this Aki's Blend because she challenged him to come up with a flour blend without xanthan gum, guar gum, dairy, or soy. It's our low-allergen blend for people with multiple food sensitivities. It doesn't exclude all allergens, but it is as close as we could get to a gluten-free flour blend that just about anyone can use. The texture of baked goods made with it tends to be firmer and slightly chewier than what you get from What IiF Flour and Batch 3.

Reprinted from Gluten-Free Flour Power: Bringing Your Favorite Foods Back to the Table with permission from W.W. Norton.

All-Purpose Gluten-Free Flour Substitute Recipe

August 2015

Low-Allergy Gluten-Free Flour Substitute Recipe

Prep 5 mins

Active 5 mins

Total 5 mins

Makes 15 1/2 cups

Keep Screen Awake

500 grams tapioca starch
500 grams glutinous rice flour (sweet rice flour)
400 grams arrowroot
300 grams sorghum flour
100 grams potato flour

Whisk together all the ingredients in a bowl. Store in airtight container at room temperature for up to 6 months.

Special Equipment

Digital scale

Nutrition Facts
Amount per serving
Calories	5314
% Daily Value*
Total Fat 18g	24%
Saturated Fat 4g	19%
Cholesterol 0mg	0%
Sodium 173mg	8%
Total Carbohydrate 1211g	440%
Dietary Fiber 47g	169%
Total Sugars 27g
Protein 80g
Vitamin C 14mg	69%
Calcium 275mg	21%
Iron 29mg	163%
Potassium 4224mg	90%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.