Instructions

1. Place flours in a large bowl. Mix to combine. Store in an airtight container in the pantry for up to 3 months.

Notes
This flour is suitable as a substitute for wheat plain flour in most recipes.

Note 1: We used rice flour from Asian supermarkets, as it’s finer in texture and will give better results, without the gritty texture common to gluten-free baking. You could also use brown rice flour.

Note 2: Potato starch is often packaged as potato flour.