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Kathy P's All-Purpose Rice Flour Mix

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Kathy P's All-Purpose Rice Flour Mix


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5 starsAvg. rating: 5 from 3 votes.
  

 Recipe Information  
Category: Flour Mixes
Recipe Created By: Kathy Przywara



 

 Ingredients  
3 cups white rice flour
3 cups tapioca starch
2 cups arrowroot starch
1 cup potato starch
3 Tbsp potato flour (optional)


 Directions  
Stir all ingredients together in large bowl. Store in airtight container. Use for cakes and muffins. Stir or sift before use.


 Notes  
This flour mix can be substituted 1:1 for wheat flour in recipes. It works well for things like cakes and cookies. Add a 1/2 tsp of xanthan gum per cup to each recipe.

Copyright © 2005 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


 Substitutions  
To avoid potatoes, omit potato flour and replace potato starch with cornstarch.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.


 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame


 Keep in Mind  
  1. Always read labels! Product ingredients can change without notice. Do not assume a recipe or product is safe for you. Contact manufacturers to confirm safety for your allergy needs.
  2. A check in a box on a recipe means you can make a recipe "free of" that allergen. You may need to use a substitution or alternative product to make that recipe safe for the allergies you are managing.
  3. If you need assistance with a recipe or ingredient substitution, post on our Food & Cooking support forums. You will receive personal help to alter a recipe to make it allergy-free for your child’s needs.
  4. You are welcome to link to our recipes. If you would like to publish our recipes elsewhere in print or online, please contact us for permission.

Comments (6) -

What is the difference between starch and flour ? Do you find starch at the store ?

Kathy P KFA Admin Team 6/6/2015 7:52:40 PM

Potato starch is light, white, and fluffy like cornstarch.  You can often find it in the Kosher section of the grocery store if you can't find it with the alternative flours/starches.  Potato flour is heavy and yellow.  It's made from the whole potato as opposed to just the starch.  You can omit if you can't find it.  I actually don't even use it anymore when I make this flour mix.

Hello kathy, I am looking to bake the whacky cakes for my little girl whose bday is coming soon. She has lot of severe allergies and i have never tried arrowroor before. If i have to omit the arrow root starch from the above flour mix, woould it work for cup cakes? Can you please give me a substitute for 1 cup of wheat flour (in your whacky cup cakes)  by just using rice, potato and tapoica flours?? I really appreciate your advise on this. Thank you.

Kathy P - KFA Admin 1/29/2016 11:56:51 AM

You can make this mix with 3 cups total of potato starch and omit the arrowroot. So, equal parts rice flour/tapioca/potato starch. I never add the potato flour anymore, but you can. The original mix used rice flour/tapioca starch/cornstarch. My kids were allergic to corn, so I had to play with things to replace the cornstarch. That combo of potato and arrowroot worked best for me, but you can use whatever starches are safe.

Pls let me thank you for helping all of us through this forum.  
I will appreciate if you could let us know the retailers where to buy the flours you mentioned on this link:  white rice flour,  tapioca starch, arrowroot starch, potato starch, potato flour (optional).
In our city, we have Kroger, publix, whole foods and other groceries.  I could not find them.  Whole foods have brown rice flour and tapioca starch.  No Arrowroot or potato starch. However, same shelf has other flours and i could see flours from other packets liking on it  (they are in a paper packet).  I am scared of cross contamination.
How to replace vinegar in cake recipie (we are avoiding wheat, milk, egg, nuts, peanuts, soya, legumes, corn and fish)? I am afraid we might be having reaction to vinegar from all the sources (rice, apple, or corn based).

Kathy P - KFA Admin 2/16/2016 6:17:37 PM

You can often find potato starch in the Kosher section of the grocery store. You can also check on-line for options.

Check Bragg's apple cider vinegar to see if that is within your comfort zone. Otherwise, you can use lemon juice or any other acid. It is to activate the baking soda.

If you have more questions, I suggest posting on our Food & Cooking forum - community.kidswithfoodallergies.org/.../food_and_cooking

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