Basic Gluten-Free Baking Mix

This recipe was used in the Gluten-Free, Dairy-Free Lemon Cake with Lemon Glaze at our June 2011 Self Reliance Class on Alternate Grains taught by Aitran Jaime.

Recipe By: Recipes adapted from The Allergen-Free Baker’s Handbook by Cybele Pascal
Serves: 6 cups

Ingredients:

4 cups brown rice flour (superfine is best)
1 1/3 cups potato starch (NOT potato flour)
2/3 cup tapioca flour/starch

Tips:
• DO NOT use measuring cup itself to scoop as it will compact the flour.

Directions:

1. Combine all ingredients in a gallon size-zipper-top bag. Shake until well blended or use a wire whisk to mix up the flours.
2. Store in refrigerator until ready to use.
3. When ready to use whisk to mix up flours again.