DIY Gluten Free Flour Mix
Ingredients
(BY WEIGHT IS BEST!)
24 oz (approx. 4 1⁄2 cups) Fine White Rice Flour
7.5 oz (approx. 1 1⁄2 cups) Brown Rice Flour
7 oz (approx. 1 1⁄3 cups) Potato Starch (not potato flour)
3 oz (approx. 3⁄4 cup) Tapioca Starch/Flour
0.75 oz (approx. 4 tsp) Xanthan Gum (the “glue” that holds it together)
Instructions
In a very large bowl or a clean storage container, combine all ingredients.
Use a large whisk to stir the flours together for at least 2 full minutes. You want to
ensure the xanthan gum is evenly distributed throughout the heavier rice flours.
Seal the container and shake vigorously for an extra minute just to be safe!
Store in a cool, dry place. This mix will stay fresh for up to 3 months.
Notes
Why the weight? In gluten-free baking, volume can be tricky. A “cup” of flour can vary by several grams depending on how you scoop it. For the most consistent results in your cakes and bakes, I highly recommend using a kitchen scale!