YIELD: ABOUT 3 1/2 CUPS (568 G)
This versatile flour blend is great in pancakes, cookies, and muffins, and it works as a sauce and gravy thickener, too. Since I omit gums, such as xanthan and guar, in my recipes, it’s good to know that replacing some of the flour blend with more tapioca flour adds lift and elasticity to breads—and the extra tapioca flour also keeps biscuits and scones from being too crumbly. Finally, brown rice flour provides a hefty dose of fiber.
2 1/2 CUPS (400 G) BROWN RICE FLOUR
1/2 CUP (96 G) POTATO STARCH
1/3 CUP (40 G) TAPIOCA FLOUR
1/4 CUP (32 G) CORNSTARCH
Measure each ingredient by lightly spooning the flour into the measuring cup until overflowing and then use the back of a knife to level off the flour. (Use this same method when you’re measuring this flour blend for recipes.) Blend the ingredients thoroughly with a spoon and store in an airtight container in the refrigerator for up to several months.