We got this recipe from our friend Fleur, mother of two and baker of the best gluten-free desserts I’ve ever had.
We have this flour pre-mixed and use it as a generic replacement for all-purpose flour.
- 3 cups white rice flour
- 3 cups brown rice flour
- 2 cups potato flour
- 1 cup tapioca flour
- 1 Tbs xanthan gum or guar gum
- 1 Tbs sea salt