• Yield: Makes about 3 cups


When measuring flour, don't densely pack measuring cups. Instead, spoon flour from a master batch into a measuring cup, and use a straight edge to level.

Ingredients

  • 1 1/4 cups brown rice flour

  • 3/4 cup sorghum flour

  • 2/3 cup cornstarch

  • 1/4 cup potato starch

  • 1 tbsp + 1 tsp potato flour

  • 1 tsp xanthan gum

We often make a quadruple batch and store it in an airtight container in the refrigerator. Those measurements are:

  • 5 cups brown rice flour

  • 3 cups sorghum flour

  • 2 2/3 cups cornstarch

  • 1 cup potato starch

  • 1/4 cup + 4 tsp potato flour

  • 1 tbsp + 1 tsp xanthan gum

 


Reprinted from Artisanal Gluten-Free Cooking by Peter and Kelli Bronski. Copyright © 2009 Published by The Experiment. Featured on the January 30, 2010 episode

Peter Bronski is the co-founder of the blog No Gluten, No Problem and co-author of the books Artisanal Gluten-Free Cupcakes and Artisanal Gluten-Free Cooking. He is the author of three other books, his writing has appeared in 75 magazines and he serves as a spokesperson for the National Foundation for Celiac Awareness.  
Kelli Bronski is the co-founder of the blog No Gluten, No Problem and co-author of the books Artisanal Gluten-Free Cupcakes and Artisanal Gluten-Free Cooking.