Gluten Free All-Purpose Flour
Unlike alot of gluten-free flour blends, this one has a nice aroma that won’t alter the taste of your recipe.
4 cups stone ground-white-rice flour
2 cups stone-ground brown-rice flour
2 cups tapioca flour
1 cup potato starch
In an extra large bowl or container, combine the rice flours, tapioca flour and potato starch. Whisk together until the ingredients are thoroughly blended. Use a large spoon to bring the flour from the bottom of the bowl up to the top and whisk again. Repeat a few times to make sure the flours are evenly distributed throughout the entire mixture.
Store the flour in an air tight container or zip top bag at room temperature for up to 1 month. For longer storage, keep the flour in the refrigerator or freezer. Allow the flour to come up to room temperature before using.
Lightly stir the flour before measuring. Spoon the flour into the measuring cup and level off the top with a straight edged utensil ( like the back of a knife )