flour - America's Test Kitchen Gluten-Free Flour Blend

By tinathorn

Ingredients

• 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 (1/4 cup) nonfat dry milk powder

Details

Servings 42
Adapted from cooksillustrated.com

Preparation

Step 1

Whisk all ingredients in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.