To make gluten-free baking easier, the Land O'Lakes Test Kitchens developed a
Gluten-Free Flour Blend. It's easy to make and store,
and has been used in many of these gluten-free recipes with consistent and delicious results. It's made with alternative flours that
are easy to find in your supermarket:
Rice Flour - this alternative flour has neutral flavor and provides a light, somewhat sandy texture that is reduced when mixed with
other substitute flours in gluten-free baking recipes.
Potato Starch - this is a fine, light powder that lightens baked goods and is also mixed with other alternative flours to achieve
a satisfactory texture. Potato starch tends to clump, so always mix well for best results.
Tapioca Flour - this ingredient is also known as tapioca starch or manioc. Tapioca flour gives gluten-free baked goods their desirable
chewy texture and lightens them up. It also helps to give a lightly browned appearance to a crispy crust.
