Substitutions for 1 Tablespoon Wheat Flour |
1/2 tbsp |
Cornstarch |
7 mL |
1/2 tbsp |
Potato starch or flour |
7 mL |
1/2 tbsp |
White rice flour |
7 mL |
1/2 tbsp |
Arrowroot starch |
7 mL |
2 tsp |
Quick-cooking tapioca |
10 mL |
2 tsp |
Tapioca starch |
10 mL |
2 tbsp |
Uncooked rice |
30 mL |
Substitutions for 1 Cup (240 mL) Wheat Flour** |
Mix: 2 cups
2 cups
2 cups |
Brown rice flour
Sweet rice flour
Rice polish |
500 mL
500 mL
500 mL |
Store in an airtight container and use 7/8 cup (215 mL) of the mixture in place of 1 cup (240 mL) wheat flour. |
Other Substitutions for 1 Cup (240 mL) Wheat Flour |
5/8 cup |
Potato starch |
150 mL |
7/8 cup |
White or brown rice flour |
215 mL |
1 cup |
Corn flour |
240 mL |
1 cup |
Fine cornmeal |
240 mL |
3/4 cup |
Coarse cornmeal |
175 mL |
5/8 cup
1/3 cup |
White or brown rice flour
plus Potato starch flour |
150 mL
75 mL |
1 cup
1/4 cup |
Soy flour
plus Potato starch flour |
240 mL
50 mL |
3/4 cup
1/4 cup |
Rice flour
plus Cornstarch |
175 mL
50 mL |
7/8 cup |
Whole bean flour |
215 mL |
** A combination of flours/starches gives a better gluten-free product. |
