If you are allergic to tapioca, use potato starch instead. Do not use potato flour; it’s not the same thing. [4] X Research source
3 cups (450 grams) brown or white rice flour 1 cup (125 grams) potato starch ½ cup (65 grams) tapioca flour/starch
½ cup (75 grams) brown rice flour ¼ cup (25 grams) soy flour ¼ cup (30 grams) tapioca flour/starch
1 cup (150 grams) white rice flour 1 cup (100 grams) oat flour 1 cup (100 grams) coconut flour 1 cup (125 grams) tapioca flour/starch ¼ cup (30 grams) cornstarch 3½ teaspoons xanthan gum
2 cups (300 grams) white rice flour 1¼ cup (125 grams) coconut flour 1 cup (125 grams) dry milk powder ¼ to ½ cup (55 to 115 grams) granulated sugar ½ cup (65 grams) cornstarch 1 tablespoon baking powder 1 tsp baking soda ½ tsp salt
If you are making bars, cakes, cookies, muffins, or quick-breads, add ½ teaspoon of xanthan gum or guar gum. If you are making yeast bread or baked items containing yeast, add 1 teaspoon of xanthan gum or guar gum. If you are making pizza dough or pie crust, add ½ teaspoon of xanthan gum or guar gum.
Use arrowroot, amaranth, and tapioca flour to thicken roux, sauces, and pie filling. Use chickpea flour, besan, and garbanzo bean flour to bind burgers and meatballs. Substitute corn masa to make tortillas. Try corn flour and millet flour when breading meat. Use sweet rice flour to thicken gravy and sauces, and make noodles.
