Gluten Free Flour Blend and Book Review

I was not compensated for this post other than given permission to share America's Test Kitchen's copyrighted recipe.  All opinions are my own.

Several weeks ago a package showed up on my doorstep unannounced.  My dad saw a cookbook online he thought I'd like and had it sent to me.  My dad is cool like that.

The book is America's Test Kitchen's latest The How Can it Be Gluten Free Cookbook.  Let me tell you, I wish this book had come out a year ago.  The first chapter in the book is all about the chemistry of gluten and baking.  America's Test Kitchen talks about what needs to be replaced in a recipe if wheat gluten is removed - elasticity, fat, starch.  Another thing they talked about was weighing flour and other dry ingredients instead of measuring them by the cup.  That technique has made a great difference in my baking.

Their goal was to find a gluten free flour blend that would make recipes taste "like the real thing" and not some so-so substitute of a wheat filled recipe.  America's Test Kitchen spent months testing different gluten free flour blends and decided to create their own gluten free flour blend based on their test results.

Due to the risk of cross contamination, I don't cook separate gluten foods for my family and gluten free foods for me.  I need everything I cook or bake to taste as much like "the real thing" as possible.  The last month or so I've made 2 batches of pancakes to freeze for the 9 year old for his breakfast in the morning.  They were significantly better in texture and in taste than trying to make my usual pancake recipe with gluten free flour.

I've also made chocolate chip cookies from The How Can it Be Gluten Free Cookbook.  In addition I've used the gluten free flour mix for cornbread, scones, and other recipes already in my collection.  Everything has turned out perfectly.  I'm anxious to try the book's recipes for both sandwich bread and the pizza crust.  Do you know how long it's been since I had a good pizza?

America's Test Kitchen's gluten free flour blend is similar to what I had already been making with different quantities and a few extra ingredients to help round everything out.  They graciously gave me permission to post the recipe here for my readers, but please do check out the book.  It has 180 recipes for things many people on a gluten free diet feel resigned to accept are just never going to be the same. 

America's Test Kitchen Gluten Free Flour Blend

24 ounces (4 1/2 cups plus 1/3 cups) white rice flour

7 1/2 ounces (1 2/3 cups) brown rice flour

7 ounces (1 1/3 cups) potato starch

3 ounces (3/4 cups) tapioca starch

3/4 ounces (3 tablespoons) dry milk powder

Whisk all ingredients together in a large bowl until well combined.  Transfer to airtight container and refrigerate up to 3 months.

The dry milk powder adds needed fat to the blend, but also helps your baked goods brown.  If you are dairy free, you can use soy powder or omit completely.  It will alter the final product slightly, though.