Gluten-Free Flour Blend
Serves: 42 ounces
  • 24 ounces (4 1/2 cups plus 1/3 cup) white rice flour (not sweet rice flour)
  • 7 1/2 ounces (1 2/3 cups) brown rice flour
  • 7 ounces (1 1/3 cups) potato starch
  • 3 ounces (3/4 cup) tapioca starch
  • Notes:
  • 1. Bob's Red Mill rice flours are the best. Others, like Arrowhead Mills,' are coarser and not as good.
  • 2. Potato starch is not the same thing as potato flour. Make sure you buy potato starch.
  • 3. Weighing is more accurate and easier than measuring : put a bowl on a kitchen scale, zero it out and add the ingredients one by one, zeroing the scale between additions.
  • 4. If you do measure, make sure to use the scoop and level method. Be precise, it's important to the success of the final product!
  1. Whisk all ingredients together in a large bowl until well combined. Transfer to an airtight container or ziploc bag and refrigerate for up to 3 months.
Recipe by Preheat to 350˚ at