Debbie’s Gluten Free Flour Mix

19 May

1-1/4 cup brown rice flour

1 cup sweet rice flour

1 cup tapioca starch or flour

3/4 cup white rice flour

1/3 cup cornstarch

2 t. xanthan gum

Mix all ingredients together and store like you would flour.  If it takes you longer than 3 months to use, I would recommend refrigerating it, because the brown rice flour can turn rancid.  I use this cup-for-cup in place of wheat flour.  In some recipes it turns out better than others.  It is great in my cornbread recipe!  I pick up the sweet rice flour at the Asian food market in the Lancaster area for about $1/pound.  On Amazon, it averages $6/pound.  Check if you have a local Asian food store!  You can get white rice, sweet rice, and tapioca flour, all at around $1/pound.

Thanks to Debbie Hair for this recipe!


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