Dietary restrictions and/or gluten or grain intolerance have become the norm. If that is your concern, my sympathy goes out to you. That is why I have created gluten-free and grain-free options in my list of flour alternatives.
2cupsmillet, buckwheat, amaranth, almond, or teff flourmix and match
¾cupsweet rice flour or potato starch
¾cuptapioca starch
Gluten-Free Cake Flour
2cupsalmond flour
½cupcoconut flour
½cuppotato starch (not flour)
½cuptapioca starch or sweet rice flour
Gluten-Free Bread Flour Substitute
2cupsmix of your choice of brown rice, millet, buckwheat, oat, almond, or bean flourI like to use 2 parts each of at least three different flours for a well-rounded flavor.
1¼cups tapioca, potato, or arrowroot starch
¼cupground flaxseed or flaxseed meal
Instructions
Mix ingredients thoroughly and store in an airtight container.
Notes
Double or triple the recipes so that you have your favorite gluten-free flour ready to go.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products you use.