3 cupsfinely ground white rice flourWhen I make cakes, I substitute finely ground, white rice flour for the brown rice flour.
1cuptapioca flour
½ cuppotato starch (not potato flour)
2 teaspoonsxanthan gum
Instructions
Mix all ingredients together in a large bowl.
Transfer to an airtight container and store in the refrigerator.
Notes
As you become more comfortable with gluten free baking, branch out and start experimenting with millet, sorghum, amaranth and other gluten free flours.Xanthan gum is expensive, but necessary as it helps to bind the flours together. An 8 ounce package of xanthan gum will last for a year. Store unused xanthan gum in an air tight container in the refrigerator.