This nightshade-free flour mix is basically a gluten-free flour mix without potato starch. It is perfect for gluten-free recipes of all sorts like gluten-free no-knead bread, American gluten-free pancakes, gluten-free sourdough discard cookies, dairy-free pork chop coating, and more.
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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 gluten-free flour mix without potato starch 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!
📖 Recipe
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.
Jo says
This is such a great recipe! I'll use it next time I make gluten free pizza dough. Thank you for sharing!
Natashashome says
Thank you for your feedback! Curious to know how you like the combination!
Katie says
I didn't even know or consider anyone ever being allergic to nightshade veggies. And, those veggies being used in gluten- free flour.
Natashashome says
I know! It must be hard to even realize you are allergic to those.
Pastor Natalie (Examine This Moment) says
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
Michelle says
Hi, this looks so good😊Is there an alternative to tapioca starch tho as I have a problem with that aswell as potato starch🙈Thanks, Michelle 😊
Natasha Levai says
Hi Michelle! You can use arrowroot starch or cornstarch in place of both potato and tapioca starch. For example, you can use arrowroot starch in place of tapioca and cornstarch in place of potato.
Kylene says
Hi!
If I don't have white rice flour, can I just double the brown rice?
Also, instead of cornstarch, can I use Arrowroot?
Natasha Levai says
Hi Kylene! Yes, you can double the brown rice flour. And yes, arrowroot is a great substitute for cornstarch!
Chantal Scott says
hi there.. looking forward to trying Sourdough Naan and English muffins.. cpl of questions: 1. rather than individual muffins, how could I go about baking it as an English muffin loaf?? 2. possible to bake the Naan on stone/steel and greased parchment??
Natasha Levai says
Hi Chantal! Yes, you can make the naan on stone/steel and greased parchment. For the English muffin loaf you could try using the same ingredients and baking it as bread. I haven't done it but you can give it a try! Bake at 350F/175C until the inside is about 210F/100C.
Chantal says
Okay thanks! Yah, I will give it a-Go. I had seen the idea for the English muffin loaf on another site/vlog called Let them eat GF cake, (not sure you know/familiar with it) but I think I prefer your flour blend to that one. Seemed neat concept to get the "nooks n crannies" of an English muffin in a loaf for toast instead. So I'll try it, not sure there'll be too much of a downside on reverting back to a muffin it turns out to be a bust :))
Thanks for the tips!
Natasha Levai says
Yes, I only heard of English muffin loaf from you! 😀 I checked it online and was surprised that there are so many recipes for it and I never even heard of it. Hope it works for you!
urmi says
Can I use tapioca starch instead of Corn? We cant use corn unfortunately
Natasha Levai says
Yes, absolutely!
Stephanie says
I just ran out of brown rice flour, is there a substitute or can I just double the white rice flour?
Natasha Levai says
I don't recommend doubling white rice flour because it will make your baked goods gritty. Instead, you can use millet flour, sorghum, buckwheat, cornflour, or teff.