Description
This is the best flour blend for gluten free baking that I have found! I mix it up and keep it in my fridge for whenever I need it.
Ingredients
Scale
- 24 ounces (4 1/2 cups plus 1/3 cup) white rice flour ( Bobs Red Mill is best brand for texture)
- 7 1/2 ounces (1 2/3 cups) brown rice flour (Bobs Red Mill is best brand for texture)
- 7 ounces (1 1/3 cups) potato starch
- 3 ounces (3/4 cup) tapioca starch
- 3/4 ounce (3 Tablespoons) nonfat milk powder
Instructions
- Whisk all ingredients together in a large bowl until well combined. Transfer to an airtight container and refrigerate for up to 3 months.