Gluten-Free Brown-Rice Flour Mix

5.0(14)

Use this simple mix of brown-rice flour, tapioca flour, and potato starch as a 1:1 substitute in all your gluten-free baked goods.

by Annalise Roberts·published 2005-10-21

Servings

Makes 3 cups

Total time

5 min

Calories / serving

—

Ingredients (3)

serves

Instructions (1 steps)

01Combine 2 cups (256 g) brown-rice flour, ⅔ cup (101 g) potato starch, and ⅓ cup (38 g) tapioca flour in a sealable airtight container; shake until combined well. Do Ahead: Flour mix can be combined and stored at room temperature for about 3 months, or in the freezer indefinitely. Editor’s note: This gluten-free flour blend was first printed in the November 2005 issue of ‘Gourmet.’ Head this way for more of our favorite gluten-free desserts →

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Not rich — missing servings, total time, or calories.