Prep 5 mins
Cook 0 mins
A gluten free flour and starch mixture that's tender, yet sturdy enough for cookies and quickbreads.
- 2 cups chickpea flour
- 1 3⁄4 cups brown rice flour or 1 3⁄4 cups sorghum flour
- 1 1⁄4 cups potato starch
- 1 1⁄2 cups tapioca starch
- 1 cup arrowroot
- 2 teaspoons guar gum
- Whisk all the ingredients together until evenly incorporated and no white spots remain.
- Store up to 3 months in an airtight container.