Select your flour of choice. Rice flour comes in white, brown and sweet. Potato flour has only one variety. Both have a neutral flavor that adapts well to any recipe. You can also blend these flours to have the fine powder of the potato flour and coarse, sandy texture of the rice flour. Sweet rice flour is often used in baking desserts.

Sift your chosen flour. The flour is so fine that it will tend to clump in the package. Sifting creates a better texture while preparing your dish and for the final product.

Pick a gluten replacement. These are the ingredients used to mimic the properties of gluten in the recipe. They include xanthum gum, guar gum and eggs. Use xanthum or guar gum when baking quick breads (such as pancakes, biscuits, cakes and cookies) and slow-rising bread made from yeast. Use eggs to mimic gluten in making homemade pastas, pie crusts and some flaky pastries. Choose your gluten replacement according to the baked goods you plan to make.

Review your recipe and add in the substitutions for the rice or potato flours. In quick breads, you need 1/2 teaspoon of the gums (xanthum or guar) for every cup of flour required in the recipe. For yeast breads, you need 3/4 teaspoon of the gum per cup of rice or potato flour used. Add one egg to the pie crust recipe for every crust you plan to make. Add an extra egg for every cup of rice or potato flour used in the pasta recipe.

Mix the only until the ingredients are well blended. You're not developing gluten in the dough, so kneading is not necessary. Over beating the eggs and over-mixing can ruin the texture of the finished baked good.