Sarah's gluten free flour blend
SERVES: 9 cups
  1. 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.
  2. Store in an airtight container in either pantry or refrigerator (for long term storage).
*I like to use 2 cups white rice flour for a lighter blend.
**With a corn allergy, simply use arrowroot starch or an additional 1/2 cup tapioca starch.
Recipe by Sarah Bakes Gluten Free at