Most of these flours are available at any heath food store or online. Gluten free products are becoming more and more available, which is great! I really love Bob’s Red Mill gluten free flours. They are all wonderful! Now once I mix up my flour blend, I use it up pretty quickly so I store it in an airtight container in the pantry. Store in the refrigerator for long term storage.
Sarah’s gluten free flour blend
makes about 9 cups
- 4 cups brown rice flour
- 2 cups sweet white sorghum flour or white rice flour*
- 2 cups potato starch
- 1/2 cup tapioca flour or starch
- 1/2 cup corn starch**
- 5 teaspoons xanthan gum
Mix all the ingredients in either a large ziploc bag or bowl. Sift together using a large wire whisk to really incorporate all of the flours. Store in an airtight container.
*I like to use 2 cups white rice flour for a lighter blend.
**With a corn allergy, simply use an additional 1/2 cup tapioca starch.