1 c brown rice flour
1 c tapioca starch
1/2 c almond meal or buckwheat flour
1 tsp xanthan gum or guar gum
Whisk together and refrigerate. Use to make muffins, pancakes, waffles, cake, cookies, crepes, biscuits, donuts, etc.
America's Test Kitchen Gluten-Free Flour Blend
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 1/3 cups) potato starch
3 ounces (3/4 cup) tapioca starch
3/4 ounce (3 Tblsp.) nonfat milk powder
Whisk all ingredients together in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.
