“Is it gluten free?” An innocent, yet cuttingly honest inquiry I was getting from my kids before they reached for a cookie at home. Even if I lied, “Gosh, I don’t know,” the disappointment in their faces after taking a bite crushed me. Deep breath. They’re right. Why bother with a ho-hum cookie just because “it’s gluten free”?
The Cup 4 Cup flour blend developed by bakers at the French Laundry got me tinkering with my gluten-free flour mix. I didn’t want to use cornstarch (their main ingredient), but I did like the idea of adding milk powder, which seems to improve the texture of baked goodies dramatically. I use Bob’s Red Mill flours and a scale, much faster (and more accurate) than measuring multiple flours with cups. I make a big canister which makes baking a batch of cookies or banana bread easy peasy.
Amy's Gluten-Free "All-Purpose" Flour Mix (Cup4Cup knockoff)
- 20 ounces white rice flour
- 14 ounces brown rice flour
- 10 ounces tapioca flour
- 8 ounces potato flour
- 8 ounces buttermilk powder
Whisk together all flours in a large bowl then transfer to a canister.
Recipe Notes / Tips
When baking, add 1 teaspoon xanthan gum for every approximate 3 cups of flour in your recipe.
- Potato starch is not the same as potato flour. Potato flour is made from whole potatoes whereas potato starch is washed out of crushed potatoes, then dried and powdered. There is no flavor and very little nutrition in starch.