Carla’s Gluten Free Cup-for-Cup Flour Blend Recipe

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 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


Yield: Makes over 4 1/8 cups.

Carla’s Gluten Free Cup for Cup Flour Blend Recipe

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


  1. 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.
  2. 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. 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.

22 Replies to “Carla’s Gluten Free Cup-for-Cup Flour Blend Recipe”

  1. Are there any substitutions for the cornstarch or potato starch? I am allergic to sulfates/sulfites and cornstarch and potato starch are chock full of sulfites which cause migraines.

  2. Hi Carla,

    I love this recipe and would love to make dinner rolls for Easter. Any tips on how long to rise and how long to bake? Will an individual roll still reach 205 degrees?
    Will it work to oil my hands to roll the dough?

    I appreciate you and your expertise sooo much!

    1. Hi there!

      I’m glad to hear you like that recipe. I do not suggest using any large amounts of superfine rice flour in bread type recipes.


  3. Hello!
    Appreciate this recipe. I heard Cup4Cup is the best, but I am allergic to corn but ALSO potato. What could i substitute for the potato starch in this recipe?

  4. I am intolerant to milk. How percentage of milk powder is in C4 C flour? I tried wholesome flour but I find it difficult to find recipes and it doesn’t work for just substituting in my recipes. Any suggestions

  5. Carla, would you help me with the calculations for the xanthan. At the bottom of this flour blend recipe you say: “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….”

    If I make this flour blend I’ve already added 1T to the flour blend Are you saying that when I take the blend and use it in my favorite pizza crust that I would add another 1tsp xanthan per cup of flour in my recipe? (Are you referring to your donut recipe when you discuss “In this recipe, you’d use 4 1/2tsp.”)

    You refer back to the 1T at the end of the paragraph to reinforce that that’s all that you would recommend in making a light weight baked good? So in my favorite cake recipe I wouldn’t need to add anymore xanthan, other than what’s already added in the flour blend?

  6. All these recipes are a treasure! In making this flour mixture can I use glutinous rice flour where super fine white flour is called for?

    Thank you.

  7. You mentioned corn starch makes baked good crispier. If I wanted to make a yeast donut, would the cornstarch be a better choice? I plan on frying them.

    1. Sandi,

      I tried grinding regular rice flour in my KitchenAid Grain Mill attachment, but it did not make it any finer. I also tried a coffee grinder and food processor. Neither worked. I am not sure what will result using other mills.

      I recently found a less expensive brand of superfine rice flour on They carry their own brand now in addition to Authentic Foods brand.

      I hope this helps.


  8. I was wondering if I could just leave out the instant milk powder in the cup for cup flour. My daughter is allergic to soy, gluten, and dairy.


  9. So many amazing just to add variety in a gf diet. I would like to join the newsletter, but I can’t find the link.

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