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Gluten-Free Brown-Rice Flour Mix
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.
👥 3 Servings⏱️ Prep & Cook: 5 min🔥 Cook: 5 min👤 Annalise Roberts📖 epicurious
🥘 Ingredients
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📝 Preparation Steps
1
Combine 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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