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Sarah's Gluten Free Flour Blend

By Sarah Bakes
Contributed by Benji Newell
**With a corn allergy, feel free to simply use an additional 1/2 cup tapioca starch.
Uploaded by: Benji Newell

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Ingredients

4 cups brown rice flour

2 cups sweet white sorghum flour

2 cups potato starch

1/2 cup tapioca flour

1/2 cup corn starch**

5 teaspoons xanthan gum

Preparation

1.

Mix all the ingredients in either a large ziploc bag or bowl. Sift together using a large wire wisk to really incorporate all of the flours. Store in an airtight container. *I like to use 2 cups white rice flour for a lighter blend or just an additional 2 cups brown rice flour, if you can't find the sorghum flour.

View instructions at
Sarah Bakes

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