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Ingredients
- 3 3/4 cups garbanzo bean flour
- 2 1/4 cups potato starch
- 1 1/2 cups tapioca flour
Method
- Measure all of the flours into a large container that has an airtight lid.
- Stir very well with a wire whisk until evenly incorporated and no white spots remain.
- Then seal the container and shake it vigorously for 1 minute.
- Store the baking mix in a cool, dry place for up to 3 months, making sure to whisk it each time before measuring it.