Wendy Wark's Gluten Free Flour Mix
- Ready In:
- 5mins
- Ingredients:
- 7
- Yields:
-
17 1/4 cup serving
- Serves:
- 20
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
- Mix all ingredients together and if using brown rice flour be sure to refrigerate.
- It should last 3-6 months depending on the freshness of your flours.
- If you choose to freeze it can last up to a year.
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RECIPE SUBMITTED BY
3RiversCook
Lytle, Texas
Home cook that loves real food. If I can make it fresh I will. I occasionally use canned but prefer fresh or frozen.