Name: America's Test Kitchen All-Purpose Gluten-Free Flour Blend
Cook time: 10 min
Total time: 10 min
Yield: 12 servings
Ingredients: 24 ounces (680 grams/4½ cups plus 1/3 cup) white rice flour; 7 1/2 ounces (213 grams/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

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Note: 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 (read 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.

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

24 ounces (680 grams/4½ cups plus 1/3 cup) white rice flour

7 1/2 ounces (213 grams/1 2/3 cups) brown rice flour

3/4 ounce (1/4 cup) nonfat dry milk powder

America's Test Kitchen All-Purpose Gluten-Free Flour Blend

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