Even though they are not puritanical vegetarians or gluten free chefs, ATK has a basis for evaluating the science behind ingredients that truly make them an incredible resource. I turn to them often. This recipe works.
This is the basis of almost all of the gluten free recipes I make. It is worth it. It has little of theless healthy gluten free fillers and makes incredible pizza dough ( see recipe) and cookies! I have some on hand at all times, store in a GLASS container.
24oz/ 4 1/2 cups/ 540 grams white rice flour
7 1/2 oz/ 1 2/3 cups/ 190 grams brown rice flour
7 oz/ 1 1/3 cups/ 175 grams potato starch (not potato flour!)
3 oz/ 3/4 cup/ 80 grams tapioca starch ( same as tapioca flour, often called 'Manioc')
3/4 oz/ 1/4 cup/ 35 grams dry milk powder ( I use soy or almond milk powder)
Weigh your ingredients if you can. If you measure by volume spoon into measuring cup, do not tap or pack, and scrape off the excess.
Mix all ingredients together. Store in an airtight container.
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