Sunday, August 19, 2012

Repost of my preferred gluten free flour mix

I realize that gluten free flours and mixtures vary greatly. This is the mix I choose to use.  It doesn't have a distinct flavor or odor which makes my baked goods taste more like "normal" baked goods.

2 bags Bobs Red Mill (24 ounces each) White Rice Flour
1 bag Bobs Red Mill (24 ounces) Potato Flour
1/2 bag Bobs Red Mill (bag is 20 ounces so 10 ounces of it) Tapioca Starch

I whisk this into a very large glass canister with glass lid (like Ina Garten has!), keep a one cup measuring cup inside and I am ready to go!

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