Skip to main content
Epicurious

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
Passion Fruit Curd
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Not-So-Secret Burger Sauce
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
5-Minute Chocolate Mug Cake
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Simple Hot Chocolate for One
Use any bar of chocolate you like in this customizable winter warmer.
Balsamic Butterscotch Sauce
Tangy-sweet and a cinch to make, balsamic butterscotch sauce is perfect for pouring over ice cream, grilled or roasted fruit, or your favorite cake.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Dirty Spritz
In this nonalcoholic take on a spritz, which typically features a bitter liqueur with sparkling wine or fizzy water, the olive brine brings flavor and depth.