MAKES ABOUT 3 CUPS
1¼ cups brown rice flour
¾ cup sorghum flour
2/3 cup cornstarch
¼ cup potato starch
1 tablespoon + 1 teaspoon potato flour
1 teaspoon xanthan gum
Combine all the ingredients and store in an airtight container in the refrigerator.
For convenience, the authors recommend making a quadruple batch of the flour mix and storing it in the fridge. The flour will stay fresh and usable for several months.
When making a quadruple batch, the measurements are easy:
MAKES ABOUT 12 CUPS
5 cups brown rice flour
3 cups sorghum flour
2 2/3 cups cornstarch
1 cup potato starch
¼ cup + 4 teaspoons potato flour
1 tablespoon + 1 teaspoon xanthan gum
NOTE: When measuring out this flour while cooking, do not densely pack the measuring cup. Instead, stir your master batch of flour with a spoon to aerate, then spoon flour from your master batch into the measuring cup, and use a knife or other straight object to level off the scoop.
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