I realized that all of my recipes had been turning out better when I used half white rice flour blend, and half brown rice flour blend. So now I make it easier on myself, and always blend the two together for my everyday baking.
Favorite Gluten-Free Flour Blend:
1 cup white rice flour (Bob's Red Mill)
1 cup brown rice flour (Bob's Red Mill)
2/3 cup potato starch (I only use Ener-g brand - it's the only one that works for me)
1/3 cup tapioca flour (Bob's Red Mill)
1 t. xanthan gum (Bob's Red Mill)
Combine all ingredients in a large bowl. Mix well. Store in airtight container. Always stir well before using.
Favorite Gluten-Free Flour Blend:
1 cup white rice flour (Bob's Red Mill)
1 cup brown rice flour (Bob's Red Mill)
2/3 cup potato starch (I only use Ener-g brand - it's the only one that works for me)
1/3 cup tapioca flour (Bob's Red Mill)
1 t. xanthan gum (Bob's Red Mill)
Combine all ingredients in a large bowl. Mix well. Store in airtight container. Always stir well before using.
White Rice Flour Blend:
2 cups white rice flour
⅔ cup potato starch (I recommend Ener-g brand)
⅓ cup tapioca flour
1 t. xanthan gum
Brown Rice Flour variation: replace white flour with brown rice flour.
Big Batch:
6 cups rice flour (for Favorite Blend, use 3 cups white rice flour, and 3 cups brown rice flour)
2 cups potato starch
1 cup tapioca flour
1 T xanthan gum
