Ingredients
Scale
- 4 1/2 C plus 1/3 C white rice flour
- 1 2/3 C brown rice flour
- 1 1/3 C potato starch (not potato flour)
- 3/4 C tapioca starch or flour
- 3 Tb nonfat milk powder
Instructions
- Mix together all the ingredients and store in an airtight container in the refrigerator for up to 3 months.
Notes
recipe from America’s Test Kitchen “How Can It Be Gluten-Free” Cookbook