A few years ago, this baker was dealt a very cruel hand when I was diagnosed with a gluten intolerance. While I was thrilled to be feeling 100% again after many years of lousy health, I really struggled to give up my wheat flour. Honestly, I was just down right ticked off! How could my bread, cake, and cookie loving body betray me in such a way??
After giving a few gluten free recipes a try, I decided I was just going to skip them all together. They were lousy!!! Unfortunately, this also lead me to sneaking gluten in the form of bread, cake and cookies because I was desperate for them. About 6 months ago, I decided it was time to stop being a baby and really take on this gluten free baking for myself because I knew there had to be better recipes that tasted great and would also keep me from being sick for days on end.
A few months ago, I shared with you my KILLER (yes, they are that good!) Gluten-Free Chocolate Chip Cookie recipe. After I discovered this recipe, I knew my quest to find amazing gluten free recipes was not a lost cause. It was the beginning of a journey I am so glad I started because I am no longer sneaking in baked goods that will make me miserable, yet still getting the yummy foods I crave!
This Gluten Free Flour Blend comes from my new best friend: America’s Test Kitchen: How Can It Be Gluten Free Cookbook. The book is packed with amazing gluten free baked goods that keep me and my body so happy. I use this gluten free flour blend in all types of recipes and it is significantly better performing than any other flour blend I have made or bought. It is a staple in my kitchen. When making this flour blend, I stick with Bob’s Red Mill products because again, I find they are less gritty and perform better than other brands. I usually have to buy them from Amazon since I live in the middle of nowhere 🙂Print
- 4 1/2 C plus 1/3 C white rice flour
- 1 2/3 C brown rice flour
- 1 1/3 C potato starch (not potato flour)
- 3/4 C tapioca starch or flour
- 3 Tb nonfat milk powder
- Mix together all the ingredients and store in an airtight container in the refrigerator for up to 3 months.
recipe from America’s Test Kitchen “How Can It Be Gluten-Free” Cookbook