America's Test Kitchen GF Flour Blend
Makes 42 ounces (about 9 1/3 cups)
TIME: 10 minutes
- 24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
- 7 1/2 ounces (1 2/3 cups) brown rice flour
- 7 ounces (1 1/3 cups) potato starch
- 3 ounces (3/4 cup) tapioca starch
- 3/4 ounce (3 tablespoons) nonfat milk powder
Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour; they are interchangeable.
Whisk all ingredients together in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.
Buying Rice Flours: We used rice flours made by Bob’s Red Mill during our testing process. We found some rice flours (including those made by Arrowhead Mills, another widely available brand) to be a bit coarser, which can negatively impact the texture of baked goods. We strongly recommend that you buy Bob’s Red Mill white and brown rice flours.
Using Milk Powder: If dairy is part of your diet, we strongly recommend adding the nonfat milk powder. (We use nonfat, rather than whole-milk, powder because it is more readily available.) If you prefer, use an equal amount of soy milk powder. You can omit the milk powder altogether, however baked goods won’t brown quite as well and they will taste a bit less rich, especially in recipes without a lot of fat.
This recipe is from: The How Can It Be Gluten Free Cookbook