There are many of you that are on a gluten free diet and, over the past year, I have received many requests for good recipes using gluten free baked ingredients. My biggest problem is that I won’t post anything that isn’t fabulous…
That means that I have tested a lot of recipes with gluten free blends and have made many (and I mean MANY) recipes with these blends. Many (and I mean MANY) of the recipes have been nasty.
Jenn, a friend of mine who has been eating gluten free for a while now (mainly because of her son’s intolerance) bought a book and let me borrow it.
What happened after I poured through this great book? I found the best gluten free flour blend out there! It’s amazing!
It’s from America’s Test Kitchen (@testkitchen if you want to follow along on Twitter) and their Gluten Free book is great if you are following this diet. I will let you all know how the pizza crust is (as some of you might know, making a great GF pizza crust has been the bane of my existence for a while!!!). But, for now, here is the blend:
4 1/2 cups + 1/3 c white rice flour
1 2/3 cup brown rice flour
1 1/3 cup potato starch (don’t use potato flour)
3/4 cup tapioca starch (you can substitute tapioca flour)
3 tbsp non-fat milk powder
1. Combine all ingredients in a large Ziploc bag (or large mason jar) and keep in a cool, dry place.