Cup4Cup Gluten Free Flour Blend (Copycat Recipe)

My Cup4Cup Gluten Free Flour Blend Copycat Recipe is the perfect solution for those looking to recreate the beloved Original Cup4Cup blend at home. This copycat recipe has become my go-to gluten free blend for making tender, flaky biscuits, hand pie crust, and, of course, everyone’s favorite gluten free cinnamon rolls.

Recipe Ingredient Notes

Milk Powder: Milk powder is the key ingredient that sets the Original Cup4Cup Gluten Free Multipurpose Flour blend apart from other gluten free flour blends. The milk proteins improve stability and structure, while the natural sugars in the dry milk powder caramelize during baking, giving baked goods a rich, golden-brown color. This process adds a delicious, toasted flavor that enhances both the taste and texture of gluten free baked goods.

Cornstarch: Cornstarch helps to create a lighter, finer texture and contributes to the crispiness of the finished product.

White Rice Flour: White rice flour provides structure and acts as a base in blends. Unlike some gluten free flours with strong flavors (like millet or teff), white rice flour has a mild, neutral taste. To avoid a gritty texture, always opt for superfine ground white rice flour. (Keep in mind White Rice Flour is NOT the same as Sweet Rice Flour)

Brown Rice Flour: Super Fine Brown Rice Flour is made from finely ground brown rice. It provides a mild, nutty flavor and adds to the overall texture and structure of the final product. To avoid a gritty texture, always opt for superfine brown rice flour.

Potato Starch: Potato starch is a fine, white powder extracted and dried from potatoes. It provides a light, crisp crumb to cookies, bread, and pastries. Please don’t confuse it with potato flour, which is heavier and made from whole potatoes.

Tapioca Starch/Flour: Tapioca starch, or tapioca flour, is a versatile gluten free ingredient extracted from the cassava root. It enhances texture and moisture, adding lightness to cakes and chewiness to cookies.

Xanthan Gum: Xanthan gum is added to gluten free flour blends to mimic the binding and elasticity that gluten provides in traditional baking. It helps improve the texture, structure, and chewiness of gluten free baked goods by holding ingredients together and preventing them from crumbling.

What is Cup4Cup Gluten Free Flour?

Cup4Cup Gluten Free Multipurpose Flour was originally developed in 2010 by Chef Lena Kwak with the help of Chef Thomas Keller at The French Laundry, a renowned restaurant in Yountville, California. Cup4Cup combines three different starches, white and brown rice flours, milk powder, and xanthan gum to mimic the texture and structure of wheat flour. This unique blend allows it to produce light, tender baked goods with a taste and texture similar to those made with traditional flour (wheat flour).

The original Cup4Cup Gluten Free Multi Purpose Flour Blend has been a staple in my gluten free kitchen for as long as I can remember. It's been my number one choice for gluten free cream puffs and light and flaky gluten free blueberry galettes.

What Changes Were Made to the Original Cup4Cup Gluten Free Flour Blend in 2024

Cup4Cup announced in Spring 2024 that they will be removing milk powder from their gluten free flour blends. This change paves the way for a new exclusive line of flours and mixes that are free from the Top 9 allergens, catering to a broader range of dietary needs.

The brand provided minimal communication about the change. However, Cup4Cup assured customers the flour would still be the same exceptional product, just without the milk powder.

Sadly, it became evident during the nationwide rollout of their new product in Fall 2024 that there were more changes than just the removal of the milk powder. Customers pointed out that the flour blend is now gritty, has an off taste, and does not work like it used to in recipes.

After reaching out directly to Cup4Cup about the changes, I received two bags of their new gluten free flour. While I had high hopes for the product, the flour I received had a strong gasoline smell, and baked goods made with it left a soapy, chemical aftertaste. I informed Cup4Cup about my findings, but this experience left an aftertaste and led me to create a Cup4Cup Gluten Free Flour Copycat Recipe for my website. (A bit of inspiration also came from Katie at Wheat by the Wayside, who shares her own Cup4Cup Copycat Recipe on her site and uses it to test all her recipes that call for Cup4Cup.)

Storage & Freezing

Especially during the warm summer months, I prefer to store my gluten-free flour blend in the freezer. This way the ingredients stay fresh and won't go rancid. Use this gluten free flour straight from the freezer in your favorite recipes.

Recipes using DIY Cup4Cup Flour Blend

Please note that it will take some time for me to retest gluten-free recipe on my website using my homemade Cup4Cup Flour Blend. However, after just a few very successful bakes, I’m confident that this flour blend can replace the commercially available Cup4Cup without any issues. Moving forward I will include this blend when developing new recipes.

If you’ve successfully tested a recipe of mine using this DIY Cup4Cup Flour Blend, please be kind enough to share your feedback.

Shopping Recommendations

While Amazon is a very convenient place to shop for ingredients, I am a big fan of the Vitacost Brand. I use their Superfine Brown Rice Flour, Tapioca Starch and Potato Starch regular basis. They are certified gluten free and very affordable. Sadly they don't offer a White Rice Flour right now (they used to so I hope it will come back). As for White Rice Flour, you can always check your Asian Market. They often carry gluten free products (remember White Rice Flour and Sweet Rice Flour are NOT the same). Otherwise, I recommend this product from Authentic Foods. As for the milk powder, I actually order Swiss Miss Nonfat Dry Milk Powder from Amazon. It's oddly very difficult to find in grocery stores in Chicago.

FAQ - Cup4Cup Gluten Free Flour Blend

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.