Makes about 3 cups

Ingredients:

1 ¼ cups brown rice flour
¾ cup sorghum flour
⅔ cup cornstarch
¼ cup potato starch
1 tablespoon + 1 teaspoon potato flour
1 teaspoon xanthan gum

Combine all the ingredients and store in an airtight container in the refrigerator.

For convenience, we recommend making a quadruple batch of the flour mix and storing it in the fridge. The flour will stay fresh and usable for several months, though we bake often enough that we’ve never come close to having to toss out a batch of old flour. In fact, our biggest problem is having to constantly mix up a new batch!

When making a quadruple batch (which makes about 12 cups), the measurements are easy:

5 cups brown rice flour
3 cups sorghum flour
2 ⅔ cups cornstarch
1 cup potato starch
¼ cup + 4 teaspoons potato flour
1 tablespoon + 1 teaspoon xanthan gum

When measuring out flour in recipes throughout this book, do not densely pack the measuring cup. Instead, scoop flour from your master batch into the measuring cup, and use a knife or other straight object to level off the scoop.

Excerpted from:
Artisanal Gluten-Free Cooking by Kelli Bronski and Peter Bronski
© 2009, The Experiment.