Gluten-free Flour Mix


Gluten-free Flour Mix

Yields:  8 1/2 cups


1 1/2 cups white rice flour

3 cups brown rice flour, sorghum flour, or a combination of the two (I usually use half and half)

2 cups potato starch

2 cups tapioca starch

2 T xanthan or guar gum


  • Whisk all ingredients together (by hand or with your KitchenAid whisk attachment) and store in an airtight container. Use cup-for-cup to replace wheat flour. If you are using this flour to make yeast products, add an additional 1/2 tsp xanthan or guar gum per cup of flour.
  • Store in an airtight container in a cool location (does not require refrigeration)
  • This recipe usually lasts about a month if used for all our baking needs.

source:  thereislifeafterwheat


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