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Basic Gluten-Free Flour Mix

This gluten-free flour mix is used in Cybele Pascal's recipe for Classic Crumb Cake.This recipe reprinted with permission from "The Allergen-Free Baker's Handbook," by Cybele Pascal (Celestial Arts; 2009).

  • yield: Makes 6 cups




  • 4 cups superfine brown-rice flour
  • 2/3 cup tapioca flour or starch
  • 1 1/3 cups potato starch


  1. Step 1

    To measure brown-rice flour and tapioca flour, use a large spoon to scoop flour into a measuring cup, then level it off with the back of a knife. Do not use the measuring cup itself to scoop your flour when measuring; it will compact the flour and you will have too much for the recipe.

  2. Step 2

    Add both flours to a large resealable plastic bag, along with potato starch and tapioca flour; reseal and shake until well combined. Keep refrigerated until ready to use, up to 6 months.

The Martha Stewart Show, March 2010

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