Gluten Free All Purpose Baking Flour
|3 cups gluten-free white rice flour|
|3 cups gluten-free potato starch (not flour)|
|3 cups gluten-free cornstarch|
|1 cup gluten-free tapioca starch|
|1 cup gluten-free corn flour|
|3 tbs xanthan gum|
When you start baking gluten-free, choose alternative flours, mixtures of rice, tapioca, potato flours, corn meals and starches. This Recipe makes a large batch that can be stored in the freezer for 12 to 18 months.
- Sift ingredients together.
- Store in an airtight container in the refrigerator or freezer.
- Can be substituted for an equal amount of all purpose flour for most recipes.