ATK Gluten Free Flour

Be sure to use potato starch, not potato flour.  Tapioca starch is the same as tapioca flour.


  • 24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
  • 7 1/2 ounces (1 2/3 cups) brown rice flour
  • 7 ounces (1 2/3 cups) potato starch 
  • 3 ounces (3/4 cups) tapioca starch
  • 3/4 ounce (3 tablespoons) nonfat milk powder

Whisk all of the ingredients together in a large bowl until well combined.  Transfer to airtight container and refrigerate for up to 3 months.

I got this from the American Test Kitchen I Can't Believe Its Gluten Free cookbook

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