Ingredients
- 1 1⁄4 cups brown or white rice flour
- 3⁄4 cup potato starch (not potato flour)
- 1⁄2 cup tapioca flour or arrowroot flour
- 1⁄2 cup sorghum flour or garbanzo bean flour
Prep Time:
5 minutes
Number of Servings:
3 cups
Recipe Source:
The Dairy-Free & Gluten-Free Kitchen: 150 Delicious Dishes for Every Meal, Every Day by Denise Jardine ($19.99, Ten Speed Press, 2012)
Directions
- Combine rice flour, potato starch, tapioca flour, and sorghum flour in a large bowl. Mix together with a whisk until thoroughly combined.
- Transfer flour mixture to an airtight container and refrigerate until ready to use. This gluten-free flour mix will keep for 4 months in the refrigerator.
