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 Brown rice flour 500 mL
2 cups Sweet rice flour 500 mL
2 cups Rice polish 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 White or brown rice flour 150 mL
1/3 cup plus Potato starch flour 75 mL
1 cup Soy flour 240 mL
1/4 cup plus Potato starch flour 50 mL
3/4 cup Rice flour 175 mL
1/4 cup plus Cornstarch 50 mL
7/8 cup Whole bean flour 215 mL
** A combination of flours/starches gives a better gluten-free product.