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Gluten-Free Flour Mix

  • Author: Julie Hasson


  • 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)


  1. 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