Amy Fothergill, who runs the website The Family Chef, recommends this gluten-free flour blend for almost every gluten-free recipe.
"I keep this mixed up in my pantry and just grab it when I'm baking," she says.The gluten-free flour blend works especially well for Amy's basic gluten-free, dairy-free bread recipe. Amy teaches cooking classes, writes a cooking blog and gluten-free column, and is the author of a soon-to-be-published gluten-free cookbook.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 6 cups gluten-free flour blend
- 3 cups brown rice flour
- 1 cup millet flour
- 1 cup tapioca starch or tapioca flour
- 1 cup potato starch
Mix together in a bowl and store in an air-tight container. The gluten-free flour blend does not need to be refrigerated.
Substitute this flour blend for regular flour in most recipes. When baking, for every 2 cups of this gluten-free flour blend, add 1/2 teaspoon of xanthan gum or 3/4 teaspoon of guar gum unless the recipe states otherwise.