Gluten free flour
Put rice or almonds in completely dry blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until reduced to fine powder for about 2 minutes for rice and for about 30 seconds for almonds.
To ensure every bit is finely ground, stop blender and scrape sides and bottom of jar with the Flex Edge tamper, then continue to blend to fine powder.
Ingredients
- 200 gbrown or white rice or 200 g whole raw or blanched almonds
- Amountingredient name
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Step 1
Put rice or almonds in completely dry blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until reduced to fine powder for about 2 minutes for rice and for about 30 seconds for almonds. To ensure every bit is finely ground, stop blender and scrape sides and bottom of jar with the Flex Edge tamper, then continue to blend to fine powder.
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Step 2
Transfer flour to airtight container. Store rice flour at cool room temperature for up to 3 months. Store almond flour in freezer for up to 3 months.
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Step 1
Put rice or almonds in completely dry blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until reduced to fine powder for about 2 minutes for rice and for about 30 seconds for almonds. To ensure every bit is finely ground, stop blender and scrape sides and bottom of jar with the Flex Edge tamper, then continue to blend to fine powder.
Step 2
Transfer flour to airtight container. Store rice flour at cool room temperature for up to 3 months. Store almond flour in freezer for up to 3 months.