I have tried many Gluten-Free breads and baked goods with little satisfaction. Most of them were absolutely flavorless, just like the proverbial cardboard. This began my adventure of finding the best gluten-free all-purpose flour blend with superior results. I think I have a winner here.
- 24 oz. white rice flour
- 7 1/2 oz. brown rice flour
- 7 oz. potato starch
- 3 oz. tapioca flour
- 3 tbsp nonfat milk powder
In a large bowl whisk together all the ingredients. Transfer ingredients into an airtight container and store in the refrigerator for up to 3 months.
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