Gluten-Free Flour Blend (GF)
(just over 42 oz. or 9 cups)
24 oz. (4 5/6 cups) White Rice Flour
7½ oz. (1 2/3 cups) Brown Rice Flour
7 oz. (1 1/3 cups) Potato Starch
3 oz. (3/4 cup) Tapioca Starch
¾ oz. (3 tbsp.) Nonfat Milk Powder (dry milk)
Put all the ingredients in a large metal bowl and using a whisk, mix until well combined. Store in an airtight container. Place in refrigerator to keep fresh and use within 3 months.
Note: It is truly best to weigh the flour blend for use in recipes. The reason for this is different flours and/or ingredients settle differently. It is recommended that you use Bob’s Red Mill rice flours. They seem to be ground differently and because of it work better.
Note: Don’t just scoop up the flour if using measuring cups. It packs differently too. Use a spoon to put flour in the measuring cup. Overfill the cup and then level off using a straight edge of some type. Backside of a table knife works well. Be sure to do this over wax paper so you don’t lose any excess flour blend. This GF flour blend is expensive so don’t waste.
Ideas for Future Efforts____________________________________________