Low-Allergy Gluten-Free Flour Substitute Recipe

This blend manages to mimic wheat flour without the help of xanthan gum, guar gum, dairy products, or soy products.

By
Ideas in Food
Ideas in Food
Contributors
Aki Kamozawa and Alex Talbot are the voices behind the website Ideas in Food and the bakery Curiosity Doughnuts. They are chefs, food writers, photographers, educators, and culinary consultants, and they are here to make your food better.
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Updated August 13, 2023
A blue prep bowl of low-allergen gluten-free flour.

Serious Eats / Vicky Wasik

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.

August 2015

Recipe Details

Low-Allergy Gluten-Free Flour Substitute Recipe

Prep 5 mins
Active 5 mins
Total 5 mins
Makes 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

Directions

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

Special Equipment

Digital scale

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