my gluten-free flour blend


When I first started cooking gluten-free five years ago, I tried a bunch of different pre-made gluten-free flour blends, but I was constantly frustrated by how small the boxes or bags were. SO expensive and SO small. Somehow I discovered my now favorite gluten-free blogger Silvana Nardone. I highly recommend her cookbooks. Her recipes were among the first that taught me that gluten-free baking can taste good, so good that no one will know it's gluten-free. She cooks and bakes both gluten-free and dairy-free. I used her flour blend for a long time, and then, along came Thomas Kellar's Cup4Cup gluten-free flour blend. Like Silvana's flour, it works, but OMG is it expensive!! 

As it turns out, Cup4Cup and Silvana's flour are really very similar, ingredient-wise. Cup4Cup uses corn starch instead of tapioca starch and throws in some milk powder for added protein which gluten-free bakes are often lacking because (duh) they're gluten-free. Soooo long story short, because I can tolerate dairy and because I have family members who can't tolerate corn, I got cheap and hacked together my own gluten free flour blend. And, my goodness, it actually works!

6 cups white rice flour
3 cups tapioca flour
1.5 cups potato starch
1 cup powdered milk
1 tablespoon kosher salt
2 tablespoons xanthan gum