Thomas Keller is a cookbook Author, chef, and owner of theworld renownedrestaurant, The French Laundry in Yountville, California, where you have to wait months for a reservation. One of his restaurant chefs, Lena Kwak, had created a gluten free cup for cup flour blend that she used in the restaurant. After one of their gluten free guests cried after tasting Lena’s brioche, and having not had bread for over 10 years, Lena knew that she had to share her talents with the world.
She asked Keller to help her improve upon the blend and they formed the company, C4C, selling their cup 4 cup flour atWilliam Sonoma a couple of summers ago. At that time it sold for $19.95 per 3 lbs., and gluten free bakers purchased it. They reviewed it as the best gluten free flour mix they have ever used.
C4C ingredients include cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum.
When their cup for cup flour first came on the market, I experimented with different gluten free flour blends and found that cornstarch creates not only lighter baked goods, but more flavorful. Some of my readers are corn intolerant, and others avoid it because most cornstarch is GMO (genetically modified organisms), AKA GE, (genetically engineered). If you are not corn intolerant, you’ll be happy to know that Bob’s Red Mill brand of cornstarch, as well as their other flours and products are non-GMO. However, because so many of you are allergic to corn, I used potato starch in this recipe. Feel free to substitute the potato starch with cornstarch, if desired. Cornstarch also is best to use when making a crispy recipe as it contains slightly higher crisping qualities than potato starch.
I have also discovered that adding dry non-fat milk to gluten free recipes provides a creaminess and a similar texture to gluten flour. This flour blend turns out lighter baked goods (cakes, cookies, muffins, etc. – not yeast recipes). I ended up leaving out the dairy (instant dry milk) and created this Gluten Free All-Purpose Flour Blend Recipe. Recently, I did a bit more experimenting and came up with this new cup for cup flour that I think you’ll enjoy. It contains instant, dry milk.
Meanwhile, I tested this flour blend in my Baked Gluten Free Donut Recipe and they turned out so light and tender you would think they were fried. They are the texture of gluten glazed donuts. I was amazed.
I will be trying this recipe soon using cornstarch in place of the tapioca as I am allergic to tapioca. I’m sure it will work fine as I use it as a substitute in my all-purpose flour blend.
Without further ado, find my copy cat cup for cup gluten free flour recipe below.
UPDATE: I’ve learned that using superfine rice flour in this blend makes a true cup-for-cup flour blend.
Carla’s Gluten Free Cup for Cup Flour Blend Recipe
5
Yield: Makes over 4 1/8 cups.
A gluten free cup for cup flour where you can adjust the gum to suit your recipe needs. Use this recipe to make your baked goods lighter.
Ingredients:
- 2 1/2 cups superfine white or brown rice flour
- 1 cup potato starch
- 1/4 cup tapioca flour
- 3/8 cup (6 Tablespoons) non-fat instant milk, ground*
- 1 Tablespoon xanthan gum
Instructions:
- Add all of the ingredients to a large bowl, whisk thoroughly. There is no need to sift the ingredients. However, if you do not have a whisk, then sift them. Sifting lightens flour, which in turn, lightens your gluten free baked goods.
- Store the cup for cup flour in an air-tight container.
Tips
Using 1 tablespoon of xanthan gum works well in light-weight dishes, however, if you desire a heavy cake donut, you'll want to use more. A pizza crust would also need more. If you desire a chewy crust, use about 4 1/2 teaspoons instead of 1 tablespoon. For lighter items such as pancakes, cakes, and the like, use 1 tablespoon.
*To grind the non-fat dry milk, use a coffee grinder, mortar and pestle, or the back of a spoon.
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FAQs
Made from a blend of the highest quality whole oats, millet and cassava flours, Cup4Cup Ancient Grains Flour delivers 18 grams of whole grains per serving!
How do you use cup for cup gluten-free flour? ›
You may use it cup-for-cup for regular flour in any recipe. However, due to the high fiber content, recipes may need to be adjusted slightly by adding a bit more liquid or fat, just like you would adjust recipes made with whole wheat flour.
How much xanthan gum do I use per cup of gluten-free flour? ›
2) When adding xanthan gum to a recipe that doesn't already call for it (and baking with a gluten-free flour that doesn't include it), use about 1/4 teaspoon per cup of flour. Blend it evenly into your dry ingredients before mixing.
Does cup for cup gluten-free flour have xanthan gum in it? ›
Now it's time to enjoy a healthy, balanced, and flavorful gluten free life! Rice Flour, Corn Starch, Tapioca Dextrin, Xanthan Gum, Rice Extract.
What kind of flour is Cup4Cup? ›
Cup4Cup Gluten Free Multipurpose Flour
Developed by chefs of Thomas Keller's acclaimed restaurants, Cup4Cup's™ Multipurpose Flour is the original gluten free flour and first 1:1 substitution for all-purpose and wheat flour in most any recipe.
What kind of flour is cup for cup? ›
The result of the kitchen experiment yielded Cup4Cup—the 1:1 gluten-free flour that eliminated complicated conversions and delivered premium taste, texture and performance. Just as its name suggests, Cup4Cup replaces traditional all-purpose flour or whole wheat flour in any recipe, cup-for-cup and gram-for-gram.
What is the trick to baking with gluten free flour? ›
2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.
Do you have to add anything to gluten free flour when baking? ›
Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.
Do you use the same amount of gluten free flour in recipes? ›
Substitute by weight, not volume. Moreover, because they are finer, they weigh less than all-purpose flour, so it is a good idea to substitute your blend for the all-purpose by weight, rather than by volume. If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend.
What happens if you add too much xanthan gum to gluten free flour? ›
And actually, adding too much xanthan gum can compromise the texture of your baked goods, making them too sticky and gummy. If you've ever had a recipe that simply won't bake through no matter what you try, we recommend checking the amount of xanthan gum you're using – that could potentially be the culprit.
Without gluten, many recipes (especially flour-based ones) have trouble holding their ingredients together. This results in dry, crumbly goods that don't hold their shape well. Using xanthan gum helps provide some of the stickiness that gluten free goods lack, replacing some elasticity.
What happens if you add too much xanthan gum to a recipe? ›
The more xanthan gum powder added, the thicker your sauce will be. Just be careful not to add too much. Xanthan gum in large amounts will negatively impact the texture of your good and may cause digestive upset.
What can I use instead of xanthan gum in gluten free baking? ›
Gluten free binding ingredients that are an alternative to xanthan gum
- Eggs.
- Mashed pumpkin or banana.
- Psyllium husk or psyllium husk powder.
- Chia seeds, flaxseeds or chia/flax meal.
- Chocolate.
- Yoghurt, cream or thick dairy products.
- Starches like tapioca flour, potato starch and glutinous rice flour.
And that's because xanthan gum can be used in two ways: as a thickening and stabilising agent (to thicken sauces and stabilise emulsions) or as a binder in gluten free baking. Now, when you want to use a substitute for its thickening action, cornstarch is definitely a good option.
What are the ingredients in Pillsbury flour? ›
Bleached Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Enzyme. Contains Wheat Ingredients.
What are the main ingredients in flour? ›
The Components of Flour
Endosperm: This is the starchy center of the grain, which contains carbohydrates, protein, and a small amount of oil. Most simple white flours contain only this portion of the grain. Bran: The outer husk of the grain, known as bran, adds texture, color, and fiber to flour.
What is most gluten free flour made from? ›
Gluten free flour is a name for flours which aren't made with gluten products – it is used in place of traditional wheat, rye and barley flours by people who have a gluten intolerance. Gluten free flour can be made from a range of different grains including rice, buckwheat and tapioca.
