Saturday, August 23, 2014

Gluten-Free Flour Mix

1 1/4 c brown or white rice flour
3/4 c potato starch(do not use potato flour)
1/2 c tapioca flour or arrowroot flour
1/2 c sorghum or garbanzo bean flour
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.
-The Dairy-Free & Gluten-Free Kitchen: 150 Delicious Dishes for Every Meal, Every Day by Denise Jardine