Credit to Sarah Bakes G Free
Serves: 9 cup
Ingredients
- 4 cups brown rice flour
- 2 cups white rice flour or sweet white sorghum flour
Note: I like to use 2 cups white rice flour for a lighter blend. - 2 cups potato starch
- 1/2 cup tapioca flour or starch
- 1/2 cup corn starch
Note: With a corn allergy, simply use an additional 1/2 cup tapioca starch. - 5 teaspoons xanthan gum
Instructions
- Mix all the ingredients in either a large Ziploc bag or bowl.
- Sift together using a large wire whisk to really incorporate all of the flours.
- Store in an airtight container in either pantry or refrigerator (for long term storage).