I make a batch of this flour and keep it in the fridge for all my gluten-free baking. I’ve modified the recipe from Cook’s Illustrated “How Can It Be Gluten Free Cookbook” to make it dairy-free. Cooks Illustrated is one of my favorite cooking sites. They charge a membership fee but I’ve found it to be well worth it.
It takes about 10 minutes to make a batch of this flour. A recipe’s worth is enough for 3 loaves of Gluten-Free Bread or 3 batches of Gluten-Free English Muffins. I find having it on hand in the refrigerator to be incredibly handy because it speeds up the baking process. I feel very efficient every time I use it!
- 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
- 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!
- 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.