Basic Gluten-Free Flour Mix

6 cups

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).


  • 4 cups superfine brown-rice flour

  • cup tapioca flour or starch

  • 1 ⅓ cups potato starch


  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. Add both flours to a large resealable plastic bag, along with potato starch; reseal and shake until well combined.

Related Articles