DIY Gluten-Free Flour Mix
- 1 1⁄4 cups brown or white rice flour
- 3⁄4 cup potato starch (not potato flour)
- 1⁄2 cup tapioca flour or arrowroot flour
- 1⁄2 cup sorghum flour or garbanzo bean flour
- Combine rice flour, potato starch, tapioca flour, and sorghum flour in a large bowl. Mix together with a whisk until thoroughly combined.
- Transfer flour mixture to an airtight container and refrigerate until ready to use. This gluten-free flour mix will keep for 4 months in the refrigerator.
Denise Jardine
Denise Jardine is a certified nutrition educator, and the Regional Healthy Eating Program Coordinator for Whole Foods Market, Northern California. Denise lives in the San Francisco Bay Area with her husband Robert.
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