Evaporated Milk Substitute Guide: Perfect Ratios for Cooking and Baking
Use this Evaporated Milk Substitute Guide to find the best dairy and dairy-free replacements, exact ratios, and tips for cooking and baking.
This Evaporated Milk Substitute Guide explains how to replace evaporated milk in cooking and baking without sacrificing creaminess, moisture, or flavor. Whether you are making a pie, creamy soup, casserole, sauce, cake, or custard, the right alternative can help you achieve a delicious result.
Evaporated milk is more concentrated than regular milk because much of its water has been removed. This gives it a rich texture and lightly cooked dairy flavor. Although several ingredients can replace it, the best choice depends on the dish and the purpose the evaporated milk serves.
Homemade reduced milk offers the closest overall match. Half-and-half and heavy cream provide additional richness, while whole milk is a convenient option for forgiving recipes. Unsweetened soy milk, oat milk, and full-fat coconut milk are helpful dairy-free alternatives.
What Is Evaporated Milk?
Evaporated milk is unsweetened milk that has had approximately 60 percent of its water removed. The concentration process creates a creamy texture and a slightly caramelized dairy flavor.
It is commonly used in pumpkin pie, custards, puddings, casseroles, macaroni and cheese, soups, sauces, cakes, fudge, and creamy beverages. Because it contains less water than regular milk, it can add richness without making a recipe excessively thin.
Evaporated milk is not the same as sweetened condensed milk. Sweetened condensed milk contains a large amount of added sugar and should not be used as a direct evaporated milk substitute.
Best Evaporated Milk Substitute Ratios
The following ratios provide practical starting points for replacing 1 cup of evaporated milk.
Whole milk: Use 1 cup of whole milk.
Half-and-half: Use 1 cup of half-and-half.
Heavy cream: Use 1 cup of heavy cream for a richer result.
Milk and heavy cream: Combine 1/2 cup whole milk with 1/2 cup heavy cream.
Homemade reduced milk: Simmer approximately 2 1/4 cups of milk until 1 cup remains.
Full-fat canned coconut milk: Use 1 cup of unsweetened coconut milk.
Unsweetened soy milk: Use 1 cup of soy milk.
Unsweetened oat milk: Use 1 cup of oat milk.
Plain yogurt: Combine 3/4 cup plain yogurt with 1/4 cup milk or water.
Powdered milk: Prepare it at approximately twice the concentration stated on the package.
These ratios can be adjusted slightly based on the consistency of the product and the needs of the dish.
Homemade Evaporated Milk Substitute
Ratio: Reduce approximately 2 1/4 cups of milk to 1 cup.
Homemade reduced milk is usually the best evaporated milk substitute when you want to reproduce the concentrated texture of the canned product. Whole milk creates the richest result, but reduced-fat milk can also work.
Pour the milk into a wide, heavy-bottomed saucepan and bring it to a gentle simmer. Continue heating it slowly, stirring occasionally, until its volume has reduced to approximately 1 cup.
Avoid boiling the milk aggressively. High heat can cause scorching, curdling, or an unpleasant skin. A wide saucepan helps the water evaporate more efficiently.
The amount of time required will vary depending on the pan and heat level. Measure the finished volume instead of relying only on cooking time.
Homemade reduced milk works well in pies, custards, cakes, sauces, casseroles, and creamy soups.
Whole Milk as an Evaporated Milk Substitute
Ratio: Use 1 cup of whole milk for 1 cup of evaporated milk.
Whole milk is one of the easiest options in this Evaporated Milk Substitute Guide. It has a familiar dairy flavor and can be used in many savory and sweet dishes.
Because whole milk contains more water, it may produce a slightly thinner or less rich result. This difference is usually manageable in soups, casseroles, sauces, mashed potatoes, cakes, and quick breads.
Whole milk works best in recipes that contain another thickening ingredient, such as flour, cornstarch, eggs, cheese, or melted chocolate. If the consistency is especially important, reduce the milk gently before using it.
Half-and-Half as an Evaporated Milk Replacement
Ratio: Use 1 cup of half-and-half for 1 cup of evaporated milk.
Half-and-half is a dependable substitute because it has a creamy consistency and neutral dairy flavor. It can replace evaporated milk in equal amounts without requiring additional preparation.
This option is particularly useful in cream soups, casseroles, sauces, puddings, custards, and pie fillings. It may make the finished dish slightly richer, but the difference is generally pleasant.
Half-and-half is one of the best choices when you need an easy substitute that does not noticeably alter the flavor of the dish.
Heavy Cream as an Evaporated Milk Substitute
Ratio: Use 1 cup of heavy cream for 1 cup of evaporated milk.
Heavy cream creates a thicker and richer result than evaporated milk. It is suitable for creamy soups, sauces, custards, pie fillings, puddings, and indulgent desserts.
The higher fat content can make some baked goods softer, denser, or heavier. If you want a better balance of richness and moisture, combine 1/2 cup heavy cream with 1/2 cup whole milk to replace 1 cup of evaporated milk.
The cream-and-milk combination is often preferable in cakes and other baked goods where the fat level can affect the final structure.
Powdered Milk Substitute
Ratio: Prepare powdered milk at approximately twice the standard concentration.
Powdered milk is a convenient pantry option because its strength can be adjusted. Instead of preparing it at regular drinking strength, use approximately twice the usual amount of powder while keeping the final prepared volume at 1 cup.
Instructions vary among manufacturers. Check the package to determine how much powder is normally required to make 1 cup of milk, then use approximately twice that amount with enough water to produce a final volume of 1 cup.
Concentrated powdered milk works well in breads, cakes, casseroles, creamy soups, and sauces. Its cooked-milk flavor can also resemble the flavor of canned evaporated milk.
Plain Yogurt as a Substitute
Ratio: Combine 3/4 cup plain yogurt with 1/4 cup milk or water.
Plain yogurt provides creaminess and body. It can be used in baked goods, casseroles, sauces, and certain creamy soups.
Yogurt has a subtle tang that may be noticeable in delicate desserts. It is most successful in dishes where a mild cultured flavor complements the other ingredients.
Greek yogurt is thicker than regular yogurt and may require a little more liquid. When adding yogurt to a hot dish, use gentle heat to reduce the risk of separation or curdling.
Dairy-Free Evaporated Milk Substitutes
Several plant-based products can replace evaporated milk. Choose an unsweetened and unflavored variety to avoid changing the taste of the dish.
Plant-based milks vary significantly among brands. Added oils, gums, starches, and sweeteners can affect their thickness, flavor, and performance. Check the ingredient label carefully, particularly when cooking for someone with a food allergy.
Full-Fat Canned Coconut Milk
Ratio: Use 1 cup of full-fat canned coconut milk for 1 cup of evaporated milk.
Full-fat coconut milk is one of the richest dairy-free alternatives. It has enough body for curries, soups, sauces, custards, pumpkin desserts, and many baked goods.
Coconut milk can add a recognizable coconut flavor. It pairs well with chocolate, pumpkin, sweet potatoes, warm spices, and tropical fruit. It may not be the best option for a dish that requires a neutral dairy flavor.
Use unsweetened canned coconut milk rather than a thin refrigerated coconut beverage. Stir the contents of the can thoroughly before measuring.
Unsweetened Soy Milk
Ratio: Use 1 cup of unsweetened soy milk for 1 cup of evaporated milk.
Soy milk is a versatile dairy-free evaporated milk substitute. Its protein content makes it useful in cooking and baking, including cakes, breads, sauces, casseroles, soups, and custard-style desserts.
Soy milk is thinner than evaporated milk. For a more concentrated texture, gently simmer approximately 1 1/4 cups of soy milk until it reduces to 1 cup.
Choose a plain, unsweetened product. Vanilla-flavored or sweetened soy milk can alter the taste of both sweet and savory dishes.
Unsweetened Oat Milk
Ratio: Use 1 cup of unsweetened oat milk for 1 cup of evaporated milk.
Oat milk has a mild flavor and gentle sweetness that work well in cakes, muffins, breads, soups, sauces, and creamy beverages. Barista-style oat milk is often richer and may provide a better texture than standard oat milk.
For a thicker substitute, begin with approximately 1 1/4 cups of oat milk and reduce it gently to 1 cup. Watch it carefully because products containing added starches or gums may thicken quickly.
Best Evaporated Milk Substitute for Baking
Homemade reduced milk is generally the closest substitute for baking. It has a concentrated dairy flavor and contains less water than regular milk.
Half-and-half is another reliable choice for pumpkin pie, custards, puddings, cakes, and quick breads. A combination of equal parts whole milk and heavy cream also provides a balanced mixture of fat and moisture.
Whole milk can work in forgiving baked goods, but it may create a slightly softer texture. Heavy cream makes baked goods richer and can change their structure because of its higher fat content.
For dairy-free baking, unsweetened soy milk usually provides the most balanced performance. Oat milk is also suitable for cakes, muffins, breads, and desserts where its mild sweetness is compatible with the other flavors.
Best Substitute for Soups and Sauces
Half-and-half is an excellent evaporated milk substitute for creamy soups and sauces. It provides richness without requiring reduction.
Whole milk is suitable when the dish contains flour, cornstarch, cheese, potatoes, or another ingredient that contributes thickness. Heavy cream creates a more indulgent consistency and is useful when additional richness is desired.
Unsweetened soy milk is a helpful dairy-free option for recipes that need a relatively neutral flavor. Full-fat coconut milk works well in curries, spiced soups, and sauces that pair naturally with coconut.
Use gentle heat when cooking with dairy or plant-based milk. Rapid boiling can cause certain products to separate, curdle, or develop an uneven texture.
Best Substitute for Pumpkin Pie
Homemade reduced milk, half-and-half, and the equal-parts mixture of whole milk and heavy cream are dependable choices for pumpkin pie.
These substitutes provide enough richness to support a creamy filling. Whole milk may work, but its higher water content can produce a softer filling or require additional baking time.
Full-fat coconut milk is a suitable dairy-free option. Its flavor pairs naturally with pumpkin, cinnamon, ginger, nutmeg, and cloves.
How to Replace a 12-Ounce Can of Evaporated Milk
A standard 12-ounce can of evaporated milk contains approximately 1 1/2 cups.
Replace one can with 1 1/2 cups of whole milk, half-and-half, heavy cream, full-fat coconut milk, soy milk, or oat milk.
For a balanced cream-and-milk alternative, combine 3/4 cup whole milk with 3/4 cup heavy cream.
For homemade reduced milk, begin with approximately 3 1/3 cups of milk and simmer it gently until about 1 1/2 cups remain. Measure the final amount for the most dependable result.
Can Sweetened Condensed Milk Replace Evaporated Milk?
Sweetened condensed milk is not a direct substitute for evaporated milk. Although both are concentrated canned milk products, sweetened condensed milk contains a substantial amount of added sugar.
Using it in place of evaporated milk can make a dish overly sweet and change its consistency. This is especially problematic in savory recipes, lightly sweetened custards, and pie fillings.
If sweetened condensed milk is the only canned milk available, it is usually better to choose whole milk, half-and-half, cream, powdered milk, or an unsweetened dairy-free alternative.
Can Water Replace Evaporated Milk?
Water alone is not an effective evaporated milk substitute. It replaces the volume but does not provide the fat, protein, flavor, or creamy texture of milk.
A combination of water and powdered milk is a better choice. Water may also be combined with another rich ingredient in certain dishes, but the correct proportions will depend on the recipe.
Using one of the direct substitutes in this guide will produce a more dependable result.
How to Select the Best Replacement
Consider how evaporated milk functions in the dish before selecting an alternative. A creamy soup may simply need richness, while a pie filling or custard may depend on concentrated milk proteins and controlled moisture for proper structure.
Choose homemade reduced milk when you want the closest overall match. Use half-and-half for convenience and creaminess. Select a mixture of whole milk and heavy cream when you need a balanced replacement for baking.
Whole milk is useful in forgiving dishes, while heavy cream is appropriate when additional richness will not negatively affect the texture. For dairy-free cooking and baking, soy milk, oat milk, and full-fat coconut milk are the most practical choices.
Tips for Better Substitution Results
Compare the consistency of the substitute with canned evaporated milk before adding it to the dish. If it is noticeably thinner, gentle reduction may improve the final texture.
Use unsweetened and unflavored alternatives unless the dish specifically benefits from added sweetness. Vanilla-flavored milk can introduce an unwanted taste, especially in savory recipes.
Measure the final volume of homemade reduced milk rather than depending entirely on cooking time. The pan size and heat level can significantly affect how quickly the milk reduces.
Remember that substitutions may slightly change the flavor, color, baking time, or consistency of a dish. Begin with the recommended ratio, then make small adjustments when necessary.
Final Thoughts on This Evaporated Milk Substitute Guide
The best evaporated milk substitute depends on the type of dish and the desired result. Homemade reduced milk provides the closest overall replacement, while half-and-half offers an easy combination of richness and convenience.
Whole milk works well in many everyday recipes, and heavy cream is ideal for dishes that benefit from additional richness. Unsweetened soy milk, oat milk, and full-fat coconut milk provide practical dairy-free choices.
With the ratios in this Evaporated Milk Substitute Guide, you can confidently adapt soups, sauces, casseroles, pies, custards, cakes, and other dishes when canned evaporated milk is unavailable.
Explore practical evaporated milk substitutes and helpful ratios for your favorite cooking and baking recipes.
Discover the best tapioca flour substitute for gluten-free baking. Learn which alternatives work best for breads, cakes, cookies, pie fillings, and sauces with easy conversion ratios and expert baking tips. Tapioca flour is one of the secret ingredients behind many successful gluten-free recipes. It adds softness to bread, chewiness to cookies, tenderness to cakes, and helps hold gluten-free dough together. It also thickens sauces, gravies, and pie fillings without affecting their flavor, making it one of the most versatile pantry staples for gluten-free cooking. Even so, there are times when you may find yourself without it. Maybe you ran out halfway through baking, your local grocery store did not have it in stock, or you simply want to try another ingredient that offers a slightly different texture. Fortunately, there are several excellent substitutes that can produce delicious results. The key is choosing the right replacement for your recipe. Some substitutes are better for fluffy cakes, while others shine in chewy bread or silky sauces. This guide covers the best tapioca flour substitutes for gluten-free baking, along with simple conversion ratios to help you bake with confidence. What Is Tapioca Flour? Tapioca flour, also sold as tapioca starch in most grocery stores, is made from the starchy root of the cassava plant. Although the names are different, they typically refer to the same ingredient in the United States. Gluten-free bakers rely on tapioca flour because it improves texture in ways that many other starches cannot. It helps create soft, flexible dough, prevents baked goods from becoming dry or crumbly, and gives breads and pizza crusts their signature chewy bite. Its neutral flavor also makes it ideal for both sweet and savory recipes. Why Replace Tapioca Flour? There are many reasons to look for an alternative. You may simply run out while baking, or perhaps you are creating your own gluten-free flour blend and want to experiment with different starches. Some bakers even prefer certain substitutes because they create a lighter cake, a softer cookie, or a firmer loaf of bread. No matter the reason, understanding how each substitute performs will help you achieve the best results. 1. Potato Starch If you are searching for the closest replacement, potato starch is often the best choice. It creates soft, moist baked goods while providing many of the same qualities as tapioca flour. Best For Gluten-free bread Dinner rolls Muffins Cookies Cakes Quick breads Conversion Ratio Replace 1 cup of tapioca flour with 1 cup of potato starch. Potato starch produces a tender crumb and works well in nearly every gluten-free baking recipe. 2. Arrowroot Starch Arrowroot starch is another excellent substitute because it has a mild flavor and creates a silky texture. It is especially popular in fruit desserts and delicate baked goods. Best For Fruit pie fillings Cookies Cakes Sauces Gravies Custards Conversion Ratio Replace 1 cup of tapioca flour with 1 cup of arrowroot starch. Arrowroot also freezes well, making it a great choice for make-ahead desserts. 3. Cornstarch Cornstarch is probably already sitting in your pantry, making it one of the easiest substitutes to use. While it does not provide quite as much elasticity as tapioca flour, it works beautifully in many recipes. Best For Cookies Cakes Puddings Custards Soups Sauces Conversion Ratio Replace 1 cup of tapioca flour with 1 cup of cornstarch. Expect slightly less chewiness in bread recipes, but excellent results in desserts. 4. Sweet Rice Flour Sweet rice flour, despite its name, is naturally gluten-free. It creates soft, chewy baked goods and helps improve structure in gluten-free dough. Best For Pizza crust Bread Cookies Pancakes Asian-inspired desserts Conversion Ratio Replace 1 cup of tapioca flour with 1¼ cups of sweet rice flour. Because it absorbs moisture differently, you may need to add a little extra liquid to your recipe. 5. Cassava Flour Cassava flour comes from the same root as tapioca flour but is made using the whole root instead of only the extracted starch. This gives it more fiber and slightly more structure. Best For Brownies Flatbreads Cookies Pancakes Quick breads Conversion Ratio Replace 1 cup of tapioca flour with ¾ to 1 cup of cassava flour. Cassava flour works especially well when you want baked goods with a little more body. 6. Potato Flour Although potato flour and potato starch sound similar, they are quite different. Potato flour is made from whole dehydrated potatoes and absorbs much more moisture. Best For Yeast breads Dinner rolls Savory baked goods Conversion Ratio Replace 1 cup of tapioca flour with ¾ cup of potato flour. You may need to increase the liquid slightly when using potato flour. 7. Gluten-Free All-Purpose Flour If your recipe only calls for a small amount of tapioca flour, a gluten-free all-purpose flour blend can often be used successfully. Best For Cookies Muffins Quick breads Pancakes Conversion Ratio Replace 1 cup of tapioca flour with 1 cup of gluten-free all-purpose flour blend. While the texture may be a bit denser, this is a convenient option when you need a quick substitute. Quick Tapioca Flour Substitute Chart Substitute Conversion Ratio Best Used For Potato starch 1:1 Bread, cakes, cookies Arrowroot starch 1:1 Sauces, pies, cakes Cornstarch 1:1 Cookies, puddings, sauces Sweet rice flour 1¼:1 Bread, pizza, cookies Cassava flour ¾ to 1:1 Brownies, pancakes, breads Potato flour ¾:1 Yeast breads Gluten-free flour blend 1:1 Muffins, cookies, quick breads Which Substitute Is Best? The best substitute depends on what you are making. For soft sandwich bread and fluffy dinner rolls, potato starch is usually the closest match. Arrowroot starch is ideal for fruit fillings and sauces because it creates a beautiful glossy finish. Cornstarch works wonderfully in cakes and cookies, while sweet rice flour adds chewiness to pizza dough and bread. Cassava flour provides extra structure, making it a favorite for rustic baked goods. Many experienced gluten-free bakers even combine two starches together to create an even better texture. For example, using half potato starch and half arrowroot starch often mimics tapioca flour remarkably
Learn the best arrowroot substitutes with easy conversion ratios for gluten-free cooking and baking. Discover when to use cornstarch, tapioca starch, potato starch, rice flour, xanthan gum, guar gum, and gluten-free flour for perfect results every time. If you enjoy gluten-free cooking and baking, arrowroot is likely one of the pantry staples you reach for often. This versatile starch is prized for its ability to thicken sauces, gravies, soups, and fruit fillings while creating a smooth, glossy finish. It is also naturally gluten-free, grain-free, and flavorless, making it an excellent ingredient for countless recipes. Even so, there may be times when your pantry is empty or you simply want to use an ingredient you already have on hand. Fortunately, several common kitchen staples can replace arrowroot with excellent results. The key is knowing which substitute works best for your recipe and using the proper conversion ratio. Whether you are preparing a homemade pie filling, thickening a savory sauce, or baking gluten-free treats, this guide will help you choose the perfect arrowroot substitute with confidence. What Is Arrowroot? Arrowroot is a fine white starch extracted from the rhizomes of tropical plants. Because it has a neutral flavor, it thickens recipes without changing their taste. Unlike some starches, arrowroot produces a crystal-clear, glossy finish instead of a cloudy appearance, making it especially popular for fruit sauces, glazes, and pie fillings. It also thickens at lower temperatures than many other starches, making it a dependable choice for delicate recipes. Since it is naturally gluten-free, arrowroot is commonly used in gluten-free, grain-free, and paleo cooking. Why You May Need an Arrowroot Substitute There are several reasons you might be searching for an alternative to arrowroot powder. Perhaps you ran out while preparing dinner. Maybe your grocery store was sold out, or you already have another thickening agent in your pantry. Some substitutes are also better suited for certain recipes, depending on the texture and consistency you are trying to achieve. Fortunately, there are several excellent replacements that can provide nearly identical results when used correctly. The Best Arrowroot Substitutes with Conversion Ratios Cornstarch Cornstarch is one of the most common substitutes for arrowroot. It thickens quickly and creates smooth sauces, gravies, and puddings. Conversion Ratio 1 tablespoon arrowroot = 1 tablespoon cornstarch Although cornstarch is an excellent replacement, it creates a slightly cloudy appearance instead of the clear finish that arrowroot produces. Best for: Cream sauces Gravy Custards Puddings Pie fillings Tapioca Starch Tapioca starch, sometimes labeled tapioca flour, is one of the closest substitutes for arrowroot. It produces a glossy finish and works exceptionally well in gluten-free baking. Conversion Ratio 1 tablespoon arrowroot = 2 tablespoons tapioca starch Tapioca starch creates slightly more elasticity than arrowroot, making it an excellent choice for fruit desserts and baked goods. Best for: Fruit pies Pie fillings Fruit sauces Gluten-free baking Dessert toppings Potato Starch Potato starch provides a silky texture and thickens quickly, making it another excellent alternative. Conversion Ratio 1 tablespoon arrowroot = 1 tablespoon potato starch Potato starch performs best when added near the end of cooking because prolonged boiling can reduce its thickening ability. Best for: Cream soups Gravy Sauces Stews White Rice Flour White rice flour can also replace arrowroot in many recipes, although it requires a larger quantity to achieve similar results. Conversion Ratio 1 tablespoon arrowroot = 2 tablespoons white rice flour Rice flour creates a slightly thicker and more opaque consistency than arrowroot but works well in hearty recipes. Best for: Cream soups Casseroles Sauces Gluten-free baking Xanthan Gum Xanthan gum is not a starch, but it is an excellent thickener and binder that is widely used in gluten-free baking. Because it is highly concentrated, only a small amount is needed. Conversion Ratio 1 tablespoon arrowroot = ¼ teaspoon xanthan gum Adding too much xanthan gum can result in a gummy texture, so accurate measuring is essential. Best for: Gluten-free breads Cookies Salad dressings Sauces Guar Gum Guar gum is another concentrated thickening agent that performs well in both hot and cold recipes. Conversion Ratio 1 tablespoon arrowroot = ¼ teaspoon guar gum Like xanthan gum, only a small amount is needed to produce excellent thickening. Best for: Ice cream Smoothies Cold sauces Salad dressings Gluten-free baking Gluten-Free All-Purpose Flour If you do not have starches available, a gluten-free all-purpose flour blend can also serve as a substitute. Conversion Ratio 1 tablespoon arrowroot = 2 tablespoons gluten-free all-purpose flour While flour thickens effectively, it creates a heavier texture and is best suited for hearty dishes. Best for: Cream soups Gravy Casseroles Roux-based sauces Which Arrowroot Substitute Is Best? Each substitute has its own strengths, making some better suited for specific recipes than others. For fruit pies and glossy fillings, tapioca starch is often the closest match to arrowroot. For creamy gravies and sauces, cornstarch and potato starch deliver dependable results. For gluten-free baking, tapioca starch, xanthan gum, and guar gum provide excellent structure while helping improve texture. For soups and casseroles, rice flour and gluten-free flour blends create a rich, satisfying consistency. Understanding how each substitute performs makes it much easier to choose the right ingredient for every recipe. Helpful Tips for Replacing Arrowroot Always mix starches with cold water before adding them to hot liquids. This creates a smooth slurry that helps prevent lumps. Avoid prolonged boiling when using potato starch or arrowroot because excessive heat can reduce their thickening ability. Measure xanthan gum and guar gum carefully since they are far more concentrated than traditional starches. For fruit pies and desserts, tapioca starch often creates the smoothest and most stable filling. If you are freezing sauces or pie fillings, arrowroot and tapioca starch generally maintain their texture better after thawing than cornstarch. Quick Arrowroot Substitute Conversion Chart Arrowroot to Cornstarch 1 tablespoon arrowroot = 1 tablespoon cornstarch Arrowroot to Tapioca Starch 1 tablespoon arrowroot = 2 tablespoons tapioca starch Arrowroot to Potato Starch 1 tablespoon arrowroot = 1 tablespoon potato starch Arrowroot to White Rice Flour
Almond flour is a versatile gluten-free ingredient that adds moisture and a nutty flavor to baked goods. However, tree nut allergies, cost, availability, and the desire for experimentation can make it a challenging substitute. Coconut flour, a popular alternative, is high in fiber and absorbs liquid well, making it a great option for those needing a gluten-free flour.
