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.
Jump to:
- Recipe Ingredient Notes
- What is Cup4Cup Gluten Free Flour?
- What Changes Were Made to the Original Cup4Cup Gluten Free Flour Blend in 2024
- How to make Cup4Cup
- Storage & Freezing
- Recipes using DIY Cup4Cup Flour Blend
- Shopping Recommendations
- FAQ - Cup4Cup Gluten Free Flour Blend
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
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.)
How to make Cup4Cup
The key to making the ultimate copycat version of the Original Gluten-Free Cup4Cup Flour at home is blending the ingredients in a blender or food processor. This ensures the flours are fully combined and any potential clumps are broken up. Alternatively, you can sift the flours together 2-3 times to achieve the same result.
- Combine the gluten free flours, starches, and xanthan gum in a large mixing bowl or the blender pitcher.
- Start the blender on low speed, then quickly increase to high speed. Blend the ingredients for about a minute. Alternatively, whisk the ingredients together in a large bowl. Then sift them several times to ensure there are no clumps, as milk powder tends to clump up.
- Transfer the Cup4Cup Copycat flour in an airtight container and store in a dry place. Use as directed in your favorute recipes.
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
Milk Powder is the key ingredient which makes Cup4Cup a unique gluten free flour blend. If you are on a dairy-free diet feel free to omit the milk powder.
Cup4Cup helps create a light, flaky texture, making it an excellent choice for gluten-free biscuits, scones, and pie crusts. It's also a fantastic option for muffins and quick breads. Some food bloggers even swear by it for gluten-free egg pasta dough.
Join my Gluten Free Community!
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.
📖 Recipe
Cup4Cup Gluten Free Flour Blend
This Cup4Cup Gluten Free Flour Blend Copycat Recipe is the perfect solution for those looking to recreate the beloved Original Cup4Cup Multipurpose Flour blend with milk powder at home. This gluten free flour blend will create light, tender gluten free pastries.
Ingredients
Cup4Cup Gluten Free Flour Blend
- 150 grams White Rice Flour (fine ground)
- 120 grams Cornstarch
- 80 grams Tapioca Starch
- 75 grams Brown Rice Flour (fine ground)
- 50 grams non-fat milk powder
- 15 grams Potato Starch
- 10 grams xanthan gum
Instructions
How to make Cup4Cup
The key to making the ultimate copycat version of the Original Gluten-Free Cup4Cup Flour at home is blending the ingredients in a blender or food processor. This ensures the flours are fully combined and any potential clumps are broken up. Alternatively, you can sift the flours together 2-3 times to achieve the same result.
- Combine the gluten free flours, starches, and xanthan gum in a large mixing bowl or the blender pitcher.
- Start the blender on low speed, then quickly increase to high speed. Blend the ingredients for about a minute. Alternatively, whisk the ingredients together in a large bowl, then sift them several times to ensure there are no clumps, as milk powder tends to clump up.
- Transfer the gluten free flour to an airtight container. Store at room temperature and use as directed in your favorite gluten free recipes.
Notes
Flours: I highly recommend investing in good-quality gluten free flours to make this Cup4Cup Copycat Recipe. I do not recommend using stone-ground flours since this will cause the blend to be gritty.
Dairy Free: Milk Powder is the key ingredient that makes Cup4Cup a unique gluten free flour blend. If you are on a dairy-free diet feel free to omit the milk powder.
Storage: Especially during the warm summer months, I prefer to store my gluten free flour blend in a ziplock bag in the freezer. This way the ingredients stay fresh and won't go rancid. Use this gluten free flour straight from the freezer.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 444
Calories are a guestimate and randomly generated.
Kaitlyn says
This is so fascinating!!! So if I have a new bag of Cup4Cup, could I add some amount of milk powder to try to compensate? I love the idea of blending my own, but I already have a new bag and I don’t want it to go waste if it could be used in a “flaky” recipe.
Daniela says
You could. Have you opened the bag yet? Make sure it does not sound funny (like gasoline). If it does, return it wherever you bought it. I got sick for 2 days after eating something made with it. Otherwise I would add around 10 grams of milk powder per 140g flour used. I am not planning on purchasing any of the new flour blend moving forward 🙂
Elle says
Sadly, no. Just adding milk powder to the new formula will not make it like the old. They changed more than just eliminating the milk powder.
Sue says
I am highly sensitive to corn gluten and always use arrowroot instead of corn. Can arrowroot be substituted? I have been cooking, baking and eating gluten free for 20 years.
Thank you!
Sue Seward
Daniela says
Hello, I would not use a gluten free flour blend that is cornstarch based. Replacing this much cornstarch with arrowroot will not create the same gluten free flour blend.
MJ says
One of my grandchildren is gf, df, sf. Is there a flour blend with out the milk powder that produces decent products?
Daniela says
What does SF stand for?
MJ says
Soy-free
Daniela says
Well you could try the new Cup4Cup blend that is Top 9 allergen free or make this blend and leave out the milk powder. Also King Arthur Measure for Measure is soy free and dairy free and a great flour
Melanie Muller says
I couldn't begin to thank you enough, Daniela, for creating this copycat recipe! Like you (and probably many others), I tried the "new" Cup4Cup flour and found it exceedingly unpleasant. The first thing I made with it was a gluten free pizza crust (which worked great with their original blend!). The dough was impossible to work with — way too wet and sticky. Rolling it out was a nightmare. In the end, my crust simply didn't taste the same as always. I'll try to add some milk powder to what I have left in the bag, keep my fingers crossed, and say a little prayer I can salvage it.
You rock!!
Francisca Hill says
Hello Thankyou so very much for this recipe Cup4Cup copy cat. I was unable to purhase the Authentic Foods superfine during the postal strike here in Canada . I managed to source a company here in Ontario called QUeen Milling, that carries superfine rice flour which actually was much more cost effective. Thanks again for your recipe I'm very pleased with all the recipes I've tried. Happy baking!
Daniela says
Thank you for sharing the resource for the superfine brown rice flour! Very much appreciated
Marti says
Can I use the Bob’s Red Mill stone ground white and brown rice flours? Just want to make sure they are finely grounded enough and that I don’t have to spend a small fortune on the Steve’s brand!
Daniela says
Hi Marti! Do you have a blender? If you have one you could totally use the bob's mill products but make sure to blend them to make sure they are really fine. I actually buy brown rice flour (and most of my flours) from Vitacost. Their prices are amazing (No, I am not an affiliated of them - just a big fan)
Marti says
I do have a blender! But thanks for the heads up about Vitacost! I will definitely check into that!
Daniela says
Yes! Then I recommend throwing the flours in the blender and give them a good whirl
Leah Bungener says
Thank you for posting this recipe. I have used Cup4Cup flour since it came out. It is the only gf flour I use to bake cakes and cookies with and I always had amazing, nobody could tell the difference results. I thought I was having baking problems recently. Everything came out wrong and not very good. I am excited to try your blend. Baking is my thing and I don't know what I will do if I can't bake anymore.
Christie Peterson says
Thank you for this recipe. I have been missing the original Cup4Cup and haven't had any luck with the other brands. Using your blend, is it still 128 g per cup?
Daniela says
Yes, about 128 - 130 grams per cup.
Stephanie says
I have whole milk powder - should I run out and grab non-fat?
Daniela says
No! Whole Milk works just as well 🙂 I just use Non Fat because it’s sold at stores near me 🙂
Maggie says
Hi! Out of curiosity, and (former) pastry chef to pastry chef, how did you land on white rice flour as the main component of your blend, and how does that compare to the original Cup4cup recipe, which from what I can work out, was more cornstarch-heavy? And how would you say it compares to your original DIY flour blend, which opts for potato starch instead of cornstarch? Do you find you use one more than the other these days? Or do you feel like certain blends still lend themselves better to certain kinds of baked goods? I've been making my own knockoff Cup4cup since they made those changes too (don't get me started, lol), and I went the more cornstarch-heavy route, but I don't feel like it's the "One Perfect Flour" and I'm trying to work out some of the science (not my strongest suit, admittedly). My blend is great for flaky pie doughs and tart shells, but it's not great for things like muffins or pancakes and I'm wondering if your blend might be a little more... universal, maybe? But I love your recipes and trust your opinions, so I'm just curious about how you settled on the ratios in your copycat blend, and whether you feel it's works across the board, so to speak, better than a cornstarch version might. Thank you in advance for any insight! 😉
Daniela says
hi! It took a lot of trial and error to get to the right mix. I don’t think the original cup4cup is the right blend for muffins and cakes. that’s where I like using my “DYI blend” or store bought blends
Cassandra Hobden says
Hi Daniel,
I’m excited to try this over my “better batter” flour recipe I used for most things minus bread. I really want to find something that works well with pastry crust and rough puff . I also have a milk allergy, and while I can just remove it, I’d like to try a substitute of either goat milk powder or coconut milk powder and see how that will turn out. Have you tried any of these alternatives or has someone else and said they have turned out?
Daniela says
hi! I have not tried a dairy free substitute for the milk powder. I would recommend making a small batch (like half my recipe) and see how you like it. One of the reasons I like the milk powder because it helps with the browning 🙂
Dominica says
I have run out of tapioca starch should I sub more potato/cornstarch instead?
Daniela says
Oh No! If it was me I would just make a half batch today, replace the tapioca with half corn and half potato and then buy tapioca starch 😉 Wish you were next door - I would bring you a bag right now 😉
Dominica says
Thank you so much! I want to make your apple galette recipe (for the second time!) and would like to try out this flour blend, because you say it makes the pastry extra flaky. 😄
Daniela says
You are a baking machine! (Do you remember the movie Julia and Julia where the lady cooked through Julia Childs book? If I ever write a book I expect you do to the same 😉 )
Dominica says
If you ever wrote a book I'm sure it would immediately be at the top of my wishlist! 😄