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| According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. |
Makes 42 ounces (About 9 1/3 cups)
Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour; they are interchangeable.
24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
7 1/2 ounces (1 2/3 cups) brown rice flour
7 ounces (1 1/3 cups) potato starch
3 ounces (3/4 cup) tapioca starch
3/4 ounce (3 tablespoons) nonfat milk powder
Whisk all ingredients together in a large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.