⭐ Sifted Rice Flour with Tapioca Starch (Best Gluten-Free Option)
3/4 cup rice flour plus 1/4 cup tapioca starch per 1 cup cake flour Quick tip: Gluten-free option that approximates tenderness but may produce a more crumbly crust and slightly different mouthfeel.
Rice flour is low in protein and gluten-free, but lacks elasticity. Combining it with tapioca starch adds chewiness and binding properties, mimicking some gluten functions.
Mix well and handle dough gently to prevent crumbling. Baking times may vary and custard texture might be less smooth.
The quiche crust will be tender but more fragile, and the filling may have a slightly different texture compared to wheat-based flours.