Gluten Free Flour Mix
9 Cups White Rice Flour
2 Cups Potato Starch
1 Cup Tapioca Starch / Flour
Blend well and store in an airtight container.
This mix can be substituted 1 for 1 where flour is indicated. Use one tsp of xantham gum per cup used of mixture.
I have been able to go to my local Asian markets and purchase white rice, potato starch and tapioca starch all for .89 - .99 cents per lb. They are ground very fine and make your baked goods nice and light and not gritty as some gluten free flours tend to be.