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Author Notes: Every gluten-free baker has his or her favorite, signature blend of flours and starches. This one is mine. I don't pretend that it's perfect for every vegan and gluten free baking project, but I've found it to be a reliable, all-purpose blend with a neutral flavor and nice crumb. —Gena Hamshaw
Makes 6 cups
- 2 cups brown rice flour (superfine brown rice flour will give the best results)
- 2 cups sorghum or millet flour
- 1 cup tapioca flour (also known as tapioca starch)
- 1 cup potato starch
- Mix all ingredients and store in an airtight container until ready to use.
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