America's Test Kitchen All-Purpose Gluten-Free Flour Blend
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WHY THIS RECIPE WORKS
When looking for a wheat-free substitute for all-purpose flour, no single gluten-free flour or starch behaves like wheat flour—a blend is a must. Because store-bought blends perform inconsistently—one product might deliver great cookies but...
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
Be sure to use potato starch, not potato flour, with this recipe. Tapioca starch is also sold as tapioca flour; they are interchangeable. We strongly recommend that you use Bob’s Red Mill white and brown rice flours (read more information on rice flours). We 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. Check out our book The How Can It Be Gluten-Free Cookbook for more recipes using the blend.
Whisk all ingredients in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.