This is a good gluten-free flour blend that has been tested and proven to work in many recipes. It comes from America's Test Kitchen, so I trust the science behind it. I usually keep a storage container full of this blend. I still love the Cup4Cup as well as the Better Batter flour blends, but I know this works well in all the gluten-free ATK recipes. It does NOT contain the xanthum gum, so you'll need to add that to any recipes you use this in that requires it.
ATK Flour Blend
Makes 9 cups
24 oz. (4 1/2 cups plus 1/3 cup) white rice flour
7 1/2 oz. (1 2/3 cups) brown rice flour
7 oz. (1 1/3 cups) potato starch
3 oz. (3/4 cup) tapioca starch
3/4 oz. (3 tablespoons) nonfat powdered milk
Whisk all ingredients together and store in an airtight container.
I measure these ingredients with my kitchen scale in ounces because there is room for error in measuring with cups. After you get everything together, whisk until well combined. ATK says to store it in the refrigerator, but I just store it in an airtight container in my pantry.
Now that you have a good flour blend, I'll share a few recipes with you that use it and are fantastic!
Recipe Source: From America's Test Kitchen "The How Can It Be Gluten Free Cookbook"
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