From Ellen’s Kitchen-Gluten Free Flour Mix
2 cups rice or millet flour
2/3 cup potato starch
1/3 cup tapioca starch
1-2 tsp. of xanthan gum
From Gluten-Free Breakfast, Brunch & Beyond by Linda J. Amendt
4 cups finely ground or stone ground white rice flour
2 cups stone ground brown rice flour
2 cups tapioca flour or tapioca starch
1 cup potato starch (not potato flour)
These flour blends make a good flour base. I like to add 1-2 cups of potato flour for texture and taste. I also have added Sorghum flour and Quinoa flour with good results.
We store these in airtight containers in our pantry.
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