Wendy Wark'S Gluten Free Flour Mix - cooking recipe

Ingredients

1 cup brown rice flour
1 1/4 cups rice flour
2/3 cup tapioca flour
3/4 cup sweet rice flour
1/4 cup potato starch
1/3 cup cornstarch
2 teaspoons xanthan gum

Preparation

Mix all ingredients together and if using brown rice flour be sure to refrigerate.
It should last 3-6 months depending on the freshness of your flours.
If you choose to freeze it can last up to a year.