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Gluten free flour mix Recipe

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This recipe for Gluten free flour mix is from Edie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
7 ½ ounces (1 2/3 cups) brown rice flour
7 ounces (1 1/3 cups) potato starch
3 ounces (3/4 cup) tapioca starch
¾ ounce (1/4 cup) nonfat dry milk powder
Directions:
Directions:
Be sure to use potato starch, not potato flour, with this recipe. Tapioca starch is also sold as tapioca flour; they are interchangeable. I recommend that you use Bob’s Red Mill white and brown rice flours (read more information on rice flours). I also recommend that you weigh your ingredients; if you measure by volume, spoon each ingredient into the measuring cup (do not pack or tap) and scrape off the excess.

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

 

 

 

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