7 1/2 ounces (12/3 cups) brown rice flour
1 1/4 cups +2 table spoons Sweet Rice Flour
3 ounces (3/4 cup) tapioca starch
Whisk all ingredients in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.
Thursday, October 12, 2017
The America's Test Kitchen Gluten-Free Flour Blend
24 ounces (41/2 cups plus 1/3 cup) white rice flour
7 1/2 ounces (12/3 cups) brown rice flour
1 1/4 cups +2 table spoons Sweet Rice Flour
3 ounces (3/4 cup) tapioca starch
Whisk all ingredients in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.
7 1/2 ounces (12/3 cups) brown rice flour
1 1/4 cups +2 table spoons Sweet Rice Flour
3 ounces (3/4 cup) tapioca starch
Whisk all ingredients in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.
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