By Cybele Pascal
Makes 6 cups of flour blend.
Free of: gluten and all top allergens.
- 4 cups (950 mL) brown rice flour*
- 2/3 cup (160 mL) tapioca flour or starch
- 1 1/3 cups (320 mL) potato starch
- Mix until all ingredients are well-distributed. Then store in an airtight container.
When measuring flours and starches scoop into the measuring cups then level off with the back of a knife. Do not use the measuring cup to scoop.
For best results: Use Authentic Foods Superfine Brown Rice Flour or Bob’s Red Mill Brown Rice Flour (which is also quite fine). However, the Bob’s product does carry a tree nut “may contain” warning. If using another brown rice flour instead, place in a spice grinder or food processor and blend for 1 minute to get the find grind needed for these recipes.
Cybele Pascal is Allergic Living’s Food Editor and the author of three cookbooks, including the new Allergy-Free and Easy Cooking and The Allergen-Free Baker’s Handbook. Visit her at cybelepascal.com.
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