Thomas Keller is a cookbook Author, chef, and owner of the world renowned restaurant, 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 at William 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 minimally fried. They turned out to be 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.
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.
- 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
- 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.
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. Use one teaspoon per cup of flour for these heavier items. In this recipe, you'd use 4 1/2 teaspoons. 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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