America’s Test Kitchen All-Purpose Gluten Free Flour Blend

This is my go-to GF flour – thanks ATK! I have found it works well for nearly every GF recipe I make. It has no noticeable after-taste & makes the dough sturdy enough for most recipes.

The link to their website is below. I didn’t weigh the ingredients when I first started blending this. But I have since purchased an inexpensive kitchen scale & weigh the ingredients now. If you are not weighing, follow the recommendations on their website (spoon into measuring cup, but do not shake or tap). The biggest difference I found was with the brown rice flour, which seemed to pack down more than the other ingredients.

24 oz (4½ cups + ¾ cup) white rice flour

7½ oz (1 2/3 cups) brown rice flour

7 oz (1 1/3 cups) potato starch (NOT flour)

3 oz (¾ cups) tapioca starch or flour

¾ oz (3 tbsp) nonfat milk powder

Whisk all ingredients together in large bowl. Store in airtight container in refrigerator for up to 3 months.

https://www.americastestkitchen.com/recipes/7854-americas-test-kitchen-all-purpose-gluten-free-flour-blend