September 4, 2011 by Flora Dawn
I really hate to post another flour blend. I mean, how many flour blends to we need?
But I came across a gluten-free blend that is specifically for pastries, and I really like it.
It’s not the healthiest of blends, but it’s for pastries, so they aren’t healthy anyway.
I wish I could find one really perfect (and healthy) flour blend for all things, but that just doesn’t seem to be the case. So far this has been the best blend for pie crusts.
Pastry Flour Blend
I use all Bob’s Red Mill Brand flours/starches for this blend.
- 2 cups white rice flour
- 2/3 cup potato starch
- 1/3 cup arrowroot starch (or you could use cornstarch or tapioca starch if you prefer)
- In a large resealable bag or container with a tight-fitting lid, combine all ingredients and shake to combine.