Made From Scratch: Gluten-Free All-Purpose Flour Mix

As luck would have it, about the time I was considering going gluten-free, the America's Test Kitchen (ATK) podcast aired an episode called "Breaking The Code of Gluten-Free Baking: The Secrets, Science, and Techniques of Great Gluten-Free Recipes." As baking is one of my favorite things, this episode was right up my alley, since giving up my favorite baked goods was a potential roadblock for me. Topics covered in the podcast included advances in gluten-free baking, a taste test of gluten-free white bread, and a recipe for gluten-free chocolate chip cookies. Key to their cookie recipe was the development of their own gluten-free flour blend. Though there are now several commercial varieties of gluten-free all-purpose flour mixes available for purchase, many tend to be quite expensive. 

Our local natural foods store sells white and brown rice flours in bulk, making this flour mix quite wallet friendly. ATK strongly recommends using Bob's Red Mill rice flours, so for my first foray into gluten-free flour blends, I followed their advice. Thus far I have tried this flour blend in recipes for buttermilk waffles and muffins, and both turned out really well -- both the waffles and muffins tasted as if they had been baked using my favorite all-purpose wheat-a-licious flour -- definitely a win in my book.

Gluten-Free All-Purpose Flour Mix (printer-friendly version)
makes about 9 1/3 cups

4 1/2 cups + 1/3 cup white rice flour
1 2/3 cups brown rice flour
1 1/3 cups potato starch (not potato flour)
3/4 cup tapioca starch (may also be called tapioca flour)
3 tablespoons nonfat organic milk powder

1. Whisk together all the ingredients.
2. Store in an airtight container in the refrigerator. The flour mix is best used within three months.