Gluten Free Flour Blend, from America’s Test Kitchen


I’ve now made several recipes from the How Can It Be Gluten Free Cookbook from America’s Test Kitchen and for ease of use I’m doing a separate post for this outstanding flour blend! It’ll make it simpler to link back to when you need it, and you can always print it, if you want.

From pizza to crêpes to chocolate chip cookies (and more!) this versatile gluten free flour blend is easy to put together, easy to use and produces excellent results – every time! I always have some in my fridge and am ready to bake gluten free – whenever I need to, or, sometimes… just when the mood strikes me. The kitchen is still, and probably always will be a very relaxing place for me, and somehow a source of comfort. Everything just seems right in the world when I’m in my zone, in the kitchen. I imagine that goes back to my very early kitchen days – starting as Mom’s helper on the farm!

If you bake or cook gluten free for yourself, or for loved ones, I cannot recommend this book enough. After checking it out from the library (more than once, lol….) I had to get my very own copy. My feelings are so strong about this cookbook, I’ve included a link to purchase it from Amazon: it’s in the sidebar, making it very easy to get your own copy. I’ll also receive a small stipend when you do so! Hey… a blogger has to make dough$ where she can!

 

Gluten Free Flour Blend, from America's Test Kitchen
A fantastically versatile gluten free flour blend that includes brown rice flour; with delicious results in many recipes from pizza, to crêpes, to chocolate chip cookies!
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Ingredients
  1. See notes below about shopping for rice flours and substituting soy milk powder. This makes 42 ounces (about 9 1/3 cups).
Ingredients
  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 (3 TBSP) nonfat milk powder
Instructions
  1. Whisk all ingredients together in large bowl until well combined.
  2. Transfer to airtight container and refrigerate for up to 3 months.
Notes
  1. Buying Rice Flours
  2. We used rice flours made by Bob’s Red Mill during our testing process. We found some rice flours (including those made by Arrowhead Mills, another widely available brand) to be a bit coarser, which can negatively impact the texture of baked goods. We strongly recommend that you buy Bob’s Red Mill white and brown rice flours.
  3. Using Milk Powder
  4. If dairy is part of your diet, we strongly recommend adding the nonfat milk powder. (We use nonfat, rather than whole-milk, powder because it is more readily available.) If you prefer, use an equal amount of soy milk powder. You can omit the milk powder altogether, however baked goods won’t brown quite as well and they will taste a bit less rich, especially in recipes without a lot of fat.
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