Prep 5 mins
Cook 0 mins
From Cooking Free by Carol Fenster. I usually use the almond flour option.
- 1 1⁄2 cups sorghum flour
- 1 1⁄2 cups potato starch or 1 1⁄2 cups cornstarch or 1 1⁄2 cups arrowroot
- 1 cup tapioca flour
- 1⁄2 cup cornflour or 1⁄2 cup almond flour or 1⁄2 cup bean flour or 1⁄2 cup chestnut flour
- Mix together and keep in an airtight container in a dark, dry place, refrigerating or freezing if using the nut or bean flours. Remember to bring to room temperature before using though.