Replace 250 ml (1 cup) of wheat flour with:
- 250 ml (1 cup) soy flour + 60 ml (1/4 cup) potato starch
- 125 ml (1/2 cup) soy flour + 125 ml (1/2 cup) potato starch
- 150 ml (5/8 cup) potato starch
- 250 ml (1 cup) corn flour
- 175 ml (3/4 cup) cornmeal
- 225 ml (7/8 cup) of rice flour (not recommended)
Replace 15 ml (1 tbsp) of wheat flour used to thicken sauces with:
- 8 ml (1/2 tbsp) corn starch (Maizena®)
- 8 ml (1/2 tbsp) potato starch
- 8 ml (1/2 tbsp) rice starch (rice cream)
- 8 ml (1/2 tbsp) arrowroot starch
- 10 ml (2 cc) tapioca minute
Replace wheat flour or breadcrumbs for breading meats, fish, etc.:
- cornmeal
- potato flakes
- rice flour
- chickpea flour
- Sesame seeds
- gluten-free breadcrumbs