This flour blend recipe is from America’s Test Kitchen. It produces great results and is cheaper than commercial blends. To measure flours, use a good food scale for complete accuracy or if you are using measuring cups, spoon the flour into the measuring cup and then level it using the edge of a knife, don’t scoop the measuring cup into the flour.
Special equipment
- Food Scale
- Large mixing bowl
Course: Gluten Free Flour
Cuisine: American
Diet: Gluten-Free
Level: Easy
Prep: 10 min
Total: 10 min
Yield: 42 ounces (about 9 1/3 cups)
Ingredients
- 24 ounces (4 ½ cups plus 1/3 cup) white rice flour (Bob’s Red Mill strongly recommended)
- 7 1/2 ounces (1 2/3 cups) brown rice flour (Bob’s Red Mill strongly recommended)
- 7 ounces (1 1/3 cups) potato Starch (Make sure you use potato Starch, not potato flour)
- 3 ounces (¾ cup) tapioca starch
- 3/4 ounces (3 tablespoons) instant nonfat dry milk powder
Directions
Mixing gluten-free flour blend
- In a large bowl, gently whisk all ingredients together until well combined. (Note: Take your time and make sure it all gets turned over well.)
- Sift the flour blend.
- Transfer blend to an airtight container and refrigerate for up to 3 months. Bring it to room temperature before using it in a recipe. Shake the container before using it in case any gluten-free flours have settled.