This nightshade-free flour mix is perfect for gluten-free recipes of all sorts like GF bread, GF pancakes, cookies, and more. Nightshade-free basically means potato free as other nightshade veggies are not used in GF flour!
What Foods Are Nightshade?
Nightshade food is a group of vegetables that include tomatoes, eggplant, peppers, and potatoes. Potato starch and/or flour are very frequently used in gluten-free flour blends which makes it hard for people allergic to nightshade veggies to use. Here I provide you with a very simple nightshade-free gluten-free flour mix you can use in muffins, cakes, pizzas, bread, pancakes, and other gluten-free recipes.
What Is A Good Substitute For Potato Starch?
My go-to is cornstarch! When I need more chewiness in a recipe, like in cassava flour pizza, for example, I use some tapioca starch as well. You can use arrowroot starch if it is available to you but I find it hard to get a hold of!
I recommend substituting potato starch for any other starch 1:1 as starches behave very similarly in gluten-free recipes.
Ingredients
How To Make Nightshade-Free GF Flour
Mix all the flours in a large mixing bowl until well incorporated and store in an air-tight container or a glass jar! The flour will last several months at room temperature.
FAQ
A ratio of 70% flour/30% starch is the best for a gluten-free flour blend to make it as close as possible to all-purpose flour. So, if you want to make 1kg of GF flour, use 700g of your favorite gluten-free flour (whole grain is better) and 300g of starch (cornstarch, tapioca, and/or arrowroot starches).
I intentionally don’t add a binder to my flour mix because different recipes call for different amounts/types of binders. For example, in my gluten-free sandwich bread, I like to use psyllium husk powder, while for GF American-style pancakes I will use xanthan gum. For more information on how xanthan gum works check out this detailed xanthan gum 101 article!
Gluten-Free Nightshade-Free Flour Blend
Equipment
- 1 whisk
- 1 large container/jar for storage
Ingredients
- 350 g brown rice flour finely ground
- 350 g white rice flour finely ground
- 200 g cornstarch different from cornflour
- 100 g tapioca starch same as tapioca flour
Instructions
- Combine all the ingredients in a large mixing bowl and mix with a whisk until all flours are well incorporated.
- Store in an air-tight container at room temperature for several months.
Notes
- Make sure all flour is finely ground.
- Mix the flour well so that it is well combined.
- Store in an air-tight container at room temperature for several months.
This is such a great recipe! I’ll use it next time I make gluten free pizza dough. Thank you for sharing!
Thank you for your feedback! Curious to know how you like the combination!
I didn’t even know or consider anyone ever being allergic to nightshade veggies. And, those veggies being used in gluten- free flour.
I know! It must be hard to even realize you are allergic to those.
Such a great blog especially that you included gluten free and night shades. Thank you for sharing this recipe 😊
Pastor Natalie (Examine This Moment)
Letstakeamoment.com