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Gluten-Free All Purpose Flour Blend for Baking
Marla Hingley
The addition of milk powder will give better browning and create a richer flavor in your baked goods.
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Ingredients
5
cups
635g sorghum flour
1 2/3
cups
270g white or brown rice flour
1 1/3
cups
227g potato starch
3/4
cup
92g tapioca starch
3
Tbsp
dry milk powder
or soy milk powder
Instructions
Combine all ingredients and store in a sealed container.
Notes
For potato allergies - replace with arrowroot flour for yeast bread recipes, and sweet rice flour for all other types of recipes.
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