Substituting All-Purpose Flour with Nut-Free GF Pie Crust Blend
3.8 (1)
VegetarianVeganGluten-FreeDairy-FreeNut-Free
You will need:
½cupRice Flour
0.3cupTapioca Starch
Substitution ratio: 1 cup All-Purpose Flour = 0.2 cup Potato Starch + ½ cup Rice Flour + 0.3 cup Tapioca Starch
Effects on Your Baking
Neutral and buttery — exactly what you want in a pie crust where the filling is the star. The rice flour and starches contribute no detectable flavor of their own, so all you taste is butter, salt, and whatever you fill the pie with. There's no graininess, no starchy aftertaste, and no off-flavors that could compete with a delicate custard or fruit filling.
Best Uses
Pie Crusts
Pro Tips
- ·Roll dough between two sheets of parchment — it sticks less than wheat dough
- ·Chill dough 30 minutes before rolling and again before baking
- ·Patch any cracks with dough scraps — they seal perfectly
- ·Blind-bake with pie weights for filled pies to prevent soggy bottom
- ·No xanthan gum needed — butter and egg yolk provide enough binding
Top All-Purpose Flour Brands
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Top Tapioca Starch Brands
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Top Rice Flour Brands
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Top Potato Starch Brands
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Nutrition Facts
For Substitution Ingredients
Serving size
147g
Calories 527
% Daily Value*
Total Fat 0.8g
1%
Total Carbohydrates 121.2g
40%
Dietary Fiber 0.8g
3%
Total Sugars 0g
0%
Protein 5.5g
11%
Sodium 130.7mg
6%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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