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Gluten Free Flour Substitute:

Commonly associated with Tapioca pudding in the United States, Tapioca is obtained from the root of the cassava plant. The popularity of Tapioca flour starch has grown significantly among the health conscious and people with food allergies. The flour is used to make tender breads, cakes, biscuits, cookies, and other delicacies.

Tapioca is a staple food in some regions and is used worldwide as a thickening agent, mainly in foods much like corn starch.
Tapioca is gluten-free, and almost completely protein-free.

People on gluten-free diets can eat bread made with tapioca flour although you should be careful because some tapioca flour has wheat added into it. (Always check the ingredients label.) Tapioca is also found as an ingredient in Daiya brand cheese substitute.

Gluten Free Flour Substitute

Recipe courtesy of: Tony Franklin | Date Added: 14 Feb 2012
Listed in: Gluten Free
Recipe Yield: 6 cups | Prep Time: 5 minutes

4 cups brown rice flour
1 ⅓ cup potato starch, in this instance do not use potato flour
⅔ cup tapioca flour (sometimes this may be labeled tapioca starch* (See the article above))

Cooking Instructions

Mix all the ingredients together.
Store in an air-tight container, away from light and heat for up to 4 weeks.

To use:
Substitute 1 cup Gluten Free Flour Mix for 1 cup of flour in regular recipes.

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