Flour Mix for Gluten-Free Baked Goods
Rice flour adds stability to this mix and imparts a neutral flavor while the sorghum flour provides the protein structure for the bread. Try out this blend in recipes that call for gluten-free flour.
Makes: 3Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy
- 1 1⁄4 cups white rice flour
- 3⁄4 cup potato starch
- 1⁄2 cup tapioca flour
- 1⁄2 cup sorghum flour
- Put all flours into a large container with a lid. Stir to combine or cover and shake to ensure they are thoroughly combined. Store in refrigerator for freshness. Allow to come to room temperature before using. Stir or shake before using.