America's Test Kitchen Gluten-Free Flour Blend From America's Test Kitchen Season 15: Pizza and Cookies Go Gluten-Free

By á-8108

Why this recipe works:

When looking for a wheat-free substitute for all-purpose flour, no single gluten-free flour or starch behaves like wheat flour—a blend is a must. Because store-bought blends perform inconsistently—one product might deliver great cookies but subpar cakes—we decided to create our own. We found… read more
Makes 42 Ounces (About 9 1/3 Cups)

Be sure to use potato starch, not potato flour, with this recipe. Tapioca starch is also sold as tapioca flour; they are interchangeable. We strongly recommend that you use Bob’s Red Mill white and brown rice flours (see related content for more information on rice flours). We also recommend that you weigh your ingredients; if you measure by volume, spoon each ingredient into the measuring cup (do not pack or tap) and scrape off the excess. Check out our book The How Can It Be Gluten-Free Cookbook for more recipes using the blend.

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

Preparation

Step 1

Instructions

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