America’s Test Kitchen Gluten Free Flour Blend

If you’ve been reading my posts lately, especially the ones that have a gluten free recipe, you’ll notice this flour blend is a fast becoming a regular in my repertoire. To that end, I’ve decided to give the post blend as a recipe, rather than a link – essentially making it easier – easier to remember where to link back to, unless of course you print it out. When going through my blog notes, I realized what an oversight it was, for something that’s become so important to my gluten free existence. (I’ll also admit I was having an issue remembering where I’d linked back to… where IS my mind these days!)

Of the gf recipe blends I’ve come across so far, this is the most versatile and reliable. I give full credit to the hard-working and clever folks at America’s Test Kitchen. It makes me wonder… do we have a Canadian equivalent…? And… would they be hiring? I could so get on board with a job like that, working in a test kitchen AND especially with gluten free recipes! Can you say…“dream job…?!”

For now, I’m content to have found this flour blend, am working my way through a second batch, and couldn’t be happier with the whole thing! Not easy to get to this point, after researching and finally buying an electronic scale to my liking (having returned the first one…) and then finding sources close to home to buy the recommended products (at prices that aren’t outrageous!) – the legwork is done. I’ll probably always have this flour blend in my kitchen.

Having previously made waffles, bread and most recently, a chocolate chip cookie so good you really won’t believe it’s gluten free (watch for that post!!) from this gf flour blend, as soon as I finish this post I’m headed to the kitchen to make the buttermilk pancakes. Buttermilk Pancakes. I’m pretty sure they’ll be fantastic. Ahhhh… some of the simple things are back in my life. I’m so very grateful. Happy Sunday~

America's Test Kitchen Gluten Free Flour Blend
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  1. 24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
  2. 7 1/2 ounces (1 2/3 cups) brown rice flour
  3. 7 ounces (1 1/3 cups) potato starch
  4. 3 ounces (3/4 cup) tapioca starch
  5. 3/4 ounce (1/4 cup) nonfat dry milk powder
  1. Whisk all ingredients in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.
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