Gluten Free Flour Blend – 2

I love hearty breads and substantial cookies. Some baked goods, however, call for a more delicate flour blend. This is the best I’ve found:

This is from America’s Test Kitchen. The only changes I made to this recipe were:

  1. used powdered goat milk instead of the dry milk powder – mostly because it’s what I had on hand from another recipe
  2. converted recipe from ounces to cups

Store this flour blend in an airtight container in a cool, dark cupboard.

Notice that this blend contains no xanthan gum. It doesn’t seem to need it, and my tummy was happier without it. 😊

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Gluten Free Flour Blend – 2


Description

Great for light and delicate cookies and breads.


Ingredients

Scale
  • 4 1/2 cups white rice flour (a 24 ounce bag)
  • 1 2/3 cups brown rice flour
  • 1 1/3 cups potato starch
  • 3/4 cup tapioca starch
  • 1/4 cup dry milk (or powdered goat milk)

Instructions

  1. Whisk together each time that you use flour, as contents will settle
  2. This recipe is easy to double, so you always have plenty on hand for baking
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