Gluten-Free Brown Rice Flour Blend
Gluten-Free Brown Rice Flour Blend
(3)
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| quick-n-easy | |
| Hands-on time: | |
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| Total time: | |
| Yield: | 9 cups, about 37 ounces |
Ingredients
- 6 cups stabilized brown rice flour
- 2 cups potato starch
- 1 cup tapioca starch
Directions
Whisk all of the ingredients together. Store airtight at room temperature for 1 month. Freeze for longer storage.
Yield: 9 cups, about 37 ounces.
Reviews
- 11/14/2011
- This is the best gluten free flour recipe that I have ever found. Twice I accidentally grabbed this gluten free flour instead of my all purpose white flour and made waffles and muffins and both were outstanding. I didn't use guar gum or xanthan gum because I thought I was using regular flour. I thought the consistency was odd on the waffles and the recipe didn't make as many but they were just as light as the regular ones and my husband liked the ones made with this combination of flours more than regular flour. The muffins turned out perfect as well. Best of all, I also got to eat my mistake!
- 09/18/2011
- We use this flour for everything. It tastes fantastic - nobody can tell a difference between our GF baked goods and "regular" flour ones. The texture is pretty soft, but it's held up well in breads, scones and similar recipes. We buy the ingredients in bulk and keep this stuff in the freezer - powdered gold!!!
- 12/05/2010
- I love this! I made it this morning using King Arthur Brown Rice Flour and used the finished product in Orange Cranberry Muffins. The muffins were beautiful with a fabulous texture. I will be using this recipe many times over.
