Description
This is my favorite “got to” gluten-free flour blend, and one that I’ve been working on for years. Use superfine white rice flour when you want more of a white flour, and superfine brown rice flour when you want a little more whole grain nutrition.
Ingredients
532 grams sorghum flour (Bob’s Red Mill)
360 grams potato starch (Bob’s Red Mill)
292 grams superfine white or brown rice flour (Authentic Foods)
52 grams tapioca starch
4 teaspoons xanthan gum (level spoon) (Bob’s Red Mill) -reduce by half if making cakes and cookies
Instructions
In a large crock, Cambro bucket or bowl of a stand mixer (with the paddle attachment), combine all of the ingredients and whisk or mix until well blended. Take your time with this as you want to make sure that the xanthan gum is well incorporated.
Store in a large sealed crock, container or zip top storage bags.
Notes
Tip: I highly recommend tripling this recipe so that you always have flour ready to go!
