Wendy Wark's Gluten Free Flour Mix

I found this online and read about it in Living Healthy with Celiac Disease by Wendy Wark (AnAffect, 1998). It can be made with all white rice or a combination of both. I have also had good results substituting 1/4 cup of rice flour for sorghum or millet flour. This is a great gf all purpose mix to have on hand. It works like wheat flour in most recipes. In yeast bread recipes you may need to add more xanthan gum.

• Ready In: 5 mins
• Serves: 20
• Yields: 17 1/4 cup serving

Ingredients

• 1  cup  brown rice flour
• 1 1⁄4 cups  rice flour
• 2⁄3 cup tapioca flour
• 3⁄4 cup  sweet rice flour
• 1⁄4 cup potato starch
• 1⁄3 cup cornstarch
• 2  teaspoons xanthan gum

Directions

1. Mix all ingredients together and if using brown rice flour be sure to refrigerate.
2. It should last 3-6 months depending on the freshness of your flours.
3. If you choose to freeze it can last up to a year.