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.