GLUTEN-FREE FLOUR BLEND

Here's my go-to recipe for gluten-free flour. Note that a lot of my recipes call for SIFTING the flour before you use it. Do you really have to sift the flour? YES. Sorry. I hate sifting too. One way I've simplified it is to store my blend in a very large/wide glass bowl with a plastic airtight lid. Before I use the flour, I scoop roughly the amount I need into a fine mesh strainer and shake it side-to-side to sift it right back into the storage bowl. Then I spoon that sifted flour into my measuring cup. Remember to spoon it loosely into your measuring cup and then level it off with the side of your spoon before putting it into your mixing bowl. Too much flour or unsifted flour will leave you with a cake that's either too dry, too heavy or both.

Gluten-free flour blend (I use Authentic Foods brand for all ingredients):

5 cups superfine brown rice flour
1/2 cup superfine white rice flour
1/2 cup superfine sweet white rice flour
2 cups potato starch (NOT potato FLOUR)
1 cup tapioca starch

WHISK INGREDIENTS TOGETHER WELL, store in an airtight container in the refrigerator. Before each use, run the whisk through your blend a few times to recombine the ingredients.