Ingredients
1 1/4 cups Brown rice flour
3/4 cups sweet sorghum flour
2/3 cups cornstarch
1/3 cup buckwheat flour
1/4 cup tapioca flour
1/4 cup potato starch
1 tbsp + 1 tsp potato flour
1 1/4 tsp xanthan gum
Preparation
SIFT all ingredients into one large mixing bowl. Whisk ingredients after sifting to completely blend all evenly. Sift hem again into your storage container. Store them in a large airtight container for up to two months. It is recommended to store them in the fridge, but I never do.
