- 2 parts brown rice flour (extra finely ground)
- 2/3 part potato starch (not potato flour)
- 1/3 part tapioca flour
- 2 C brown rice flour (extra finely ground)
- 2/3 C potato starch (not potato flour)
- 1/3 C tapioca flour
- 6 C brown rice flour (extra finely ground)
- 2 C potato starch (not potato flour)
- 1 C tapioca flour
Robyn's notes: this recipe comes from a book by the Food Philosopher. She stresses that it's very important to use an extra finely ground brown rice flour (not just any grind), or the baked goods will be gritty, heavy, and/or crumbly. She recommends Authentic Foods brand, and mentions that they now make this entire recipe already prepared under the name of GF Classical Blend. It can be purchased online, and the price looks reasonable, but part of my focus here was to make and test the recipe based on what was available at my local chain grocery store (I didn't even go to the Trader Joe's in town or the nearest Whole Foods, because I know they're not available to everybody). So I'm using Bob's Red Mill brown rice flour, which I bought for just over $3 at Nob Hill (Raley's). It's true that I can feel a bit of grittiness between my fingers, but that may be partly because I was forewarned. Once I've cooked with it, I'll add my notes to this entry and give this flour a star rating.
Remember that when measuring flour, especially gluten-free flours, not to dip the measuring cup directly into the flour. Spoon the flour into the measuring cup, shake it gently, and use the flat part of a table knife to level it off.