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

Prep Time

Cook Time

Total Time

This low-allergy gluten-free flour substitute recipe combines tapioca starch, glutinous rice flour, arrowroot, sorghum flour, and potato flour for a versatile and allergy-friendly alternative to traditional wheat flour. Use it in place of wheat flour in your favorite recipes for a gluten-free option that everyone can enjoy.

Flour

Gluten Free

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Recipe Options

Ingredients

Servings: 15 1/2 cups

Scale:

Scale

0.25

0.5

500 grams tapioca starch

500 grams glutinous rice flour (sweet rice flour)

400 grams arrowroot

300 grams sorghum flour

100 grams potato flour

Steps

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

Nutrition Facts

Calories

480kcal

24%
Fat

1g

0%
Saturated Fat

0g

0%
Carbohydrates

116g

5%
Fiber

3g

0%
Sugar

0g

0%
Protein

5g

0%
Cholesterol

0mg

0%
Sodium

10mg

0%

Percent Daily Values are based on a 2,000 calorie diet.

Low-Allergy Gluten-Free Flour Substitute Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts