All Purpose Blend

• Vegan
• Gluten free

• Baking & Spices

  • 125 g Brown rice flour
  • 200 g Potato starch
  • 85 g Sorghum flour
  • 90 g Tapioca starch
  • 500 g White rice flour

Found on noshtastic.com

Description

Ingredients

• 500g (4 cups) White Rice Flour
• 200g (1 & ¼ cup) Potato Starch (NOT potato flour)
• 90g (3/4 cup)Tapioca Starch
• 125g (1 cup)Brown Rice Flour
• 85g (2/3 cup) Sorghum Flour

Directions

• Please read the full post first as it details all the flours you can use, this is simply my preferred blend but you can use whatever you have as long as you use the correct ratio.
• You can substitute any of the starch flours listed in this recipe for any of the other starch flours that are listed in the post, and likewise substitute any of the wholegrain flours in this recipes for any of the other wholegrains listed.
• For best results weigh your flour on a digital kitchen scale, cup measures are only approximate as the weight per cup can vary tremendously depending on the brand of flour and how your scoop it.
• Mix all the flours together well and store in a bug proof airtight container.
• If you dont bake regularly I suggest keeping the flour in the fridge or freezer to prevent it going stale or rancid.