This flour blend is from a book entitled The Gluten Free Bible. Not one kind of flour blend is suitable for all baked items due to the lightness of the blend; hence a second flour blend recipe is included in the blog for baking cakes and pastries. This blend for breads is used in all recipes using yeast. Use this blend for the pizza crust recipe and you’ll be making it again and again!
1 cup brown rice flour
1 cup sorghum flour
3/4 cup millet flour
1 cup tapioca flour
1 cup cornstarch
1/2 cup potato starch
Combine all ingredients in a large bowl. Whist to ensure that all flours are well blended. The recipe can be doubled or trippled and stored in an airthight container in the refrigerator
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