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:
- used powdered goat milk instead of the dry milk powder – mostly because it’s what I had on hand from another recipe
- 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. 😊
PrintGluten 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
- Whisk together each time that you use flour, as contents will settle
- This recipe is easy to double, so you always have plenty on hand for baking
