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Categories:Viewed: 92 - Published at: 5 years ago
Ingredients
- 6 cups (870 g) white rice flour
- 3 cups (375 g) tapioca flour
- 1 1/2 cups (246 g) potato starch
- 1 tablespoon (9 g) salt
- 2 tablespoons (18 g) xanthan gum
Method
- In a large bowl, whisk together all the ingredients.
- Transfer to an airtight storage container.
- (The flour keeps in a cool, dry place or refrigerated for up to 6 months.)