- 1/2 cup sorghum flour
- 1/2 cup white rice flour, preferably superfine
- 1/3 cup potato starch
- 3 tablespoons arrowroot or tapioca flour
- Xathan gum (see note below for amount)
- Combine all of the flours together, whisking really well. Store in an airtight container.
This recipe can be doubled.
*if using this flour mix in other recipes, you’ll want to also add a little xanthan gum too (about 1/2 teaspoon per cup of flour for muffins and cakes, and about 1/4 to 1/2 teaspoon per cup of flour for cookies). It may take a little experimenting.
Copyright © 2010 Julie Hasson