Skip to main content
Epicurious
Cookbooks

Amy's Gluten-Free Mix

Millet flour and rice flour are bolstered by tapioca starch, cornstarch, potato starch, and guar gum in this gluten-free all-purpose flour substitute.

Recipe information

  • Yield

    Makes 6 cups

Ingredients

2 cups millet flour
2 cups glutinous rice flour
1 cup tapioca starch
2/3 cup + 2 tablespoons cornstarch
6 tablespoons potato starch
6 teaspoons guar gum

Preparation

  1. Combine all ingredients and store in an airtight container for up to a year.

The author, holding a spatula, sitting on the hood of a tricked-out car.
From Gluten-Free in Lizard Lick © 2015 by Amy Shirley. Reprinted by permission of HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsMilletRice & GrainsGlutinous Rice FlourFlourTapioca FlourGluten FreeNut FreeVegetarianVeganDairy FreeQuickEasyMake AheadMeal PrepNo-CookCookbooksHarper Collins
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Pear Tarta De Santiago
Just as great with coffee for breakfast as it is with amaro for dessert.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Kimchi Tuna Melts
Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.