A few months ago, my mom gave me and my gluten-free sisters the best gift. She ordered us each a copy of The How Can it be Gluten Free Cookbook from America’s Test Kitchen. I’m so glad she did! I have loved every recipe I’ve tried. Today I’m sharing their Gluten Free Flour Blend so that you can try it, too.
What I love about this recipe is that it incorporates a little bit of powdered milk. The added protein helps baked goods brown, a quality which is often missing from most gluten free foods.
You’ll notice that the ingredients are listed first in ounces. If you bake gluten free, and you don’t already use a food scale to measure your flours, I highly recommend it. Measuring by the cup will not give you accurate measurements if you need to substitute a different flour. Using a scale ensures that you use the correct amount of each flour. (To substitute flours, replace by weight, not by volume.)
Gluten-Free Flour Blend
- 24 ounces white rice flour (4 1/2 cups plus 1/3 cup)
- 7 1/2 ounces brown rice flour (1 2/3 cups)
- 7 ounces potato starch (1 1/3 cups)
- 3 ounces tapioca starch (3/4 cup)
- 3/4 ounce nonfat milk powder (3 tablespoons)
Combine flours in a large mixing bowl and whisk together until the flour is a uniform color. Store in an airtight container in the refrigerator or freezer. This flour keeps for 3 months in the refrigerator or even longer in the freezer. (Mine is never in the fridge that long because I use it too fast!)
I love this mix in pancakes, waffles, sandwich and banana bread. I’ve also used it successfully to thicken sauces. I save money when I prepare my gluten free flour mix by grinding some of my own flours. I use my blendtec blender to grind the white and brown rice flours. I love not having to run to the store every time I need some more!
Thanks for stopping by today. While you’re here, please check out some of my gluten-free recipes! (Images below are linked.)