Gluten Free Blueberry Muffins {America's Test Kitchen "The How Can it Be Gluten Free Cookbook" Review}
 
 
From America’s Test Kitchen “How Can it Be Gluten Free Cookbook”
Author:
Ingredients
  • 24 ounces (4 1/2 cups plus 1/3 cup) 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 cup) tapioca starch
  • 3/4 ounce (3 tablespoons) nonfat milk powder
Instructions
  1. Whisk all ingredients together in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2014/02/gluten-free-blueberry-muffins.html