1¼ cup white rice flour
¼ cup potato starch flour
2/3 cup tapioca starch flour
¾ cup sweet rice flour
1/3 cup organic cornstarch
2 teaspoons xanthan or guar gum
Using brown rice flour in the mix provides a healthier nutrition profile and is much better tasting than white rice flour. If you buy a bulk size of brown rice flour, keep it in the fridge or freezer. I also like to use pure buckwheat, amaranth, and quinoa flour to increase the flavor and healthfulness of certain items. It is important to buy these alternative flours from pure, gluten-free sources. Pure in the sense that they are grown in fields that are not adjacent to wheat fields and that they are processed in a 100% gluten-free environment from the field to the processing facility to your table.
Triple or quadruple this flour mix recipe and keep it on hand (in the freezer or fridge) for all of your baking needs. Once you have the flour mix together you are ready for many sessions of gluten-free baking.
This Gluten-Free Flour mix is used "cup for cup" in recipes such as tortillas, pancakes/waffles, and cookies. If you plan to use this flour mix for cakes, sweet breads or brownies add an additional ½ teaspoon of xanthan gum per cup flour mix. I don't use this flour mix for bread or pizza crust as they require specific flour combinations for the best results.