24 ounces (4 1/2 cups plus 1/3 cup) white rice flour (not sweet rice flour)
7 1/2 ounces (1 2/3 cups) brown rice flour
7 ounces (1 1/3 cups) potato starch
3 ounces (3/4 cup) tapioca starch
Notes:
1. Bob's Red Mill rice flours are the best. Others, like Arrowhead Mills,' are coarser and not as good.
2. Potato starch is not the same thing as potato flour. Make sure you buy potato starch.
3. Weighing is more accurate and easier than measuring : put a bowl on a kitchen scale, zero it out and add the ingredients one by one, zeroing the scale between additions.
4. If you do measure, make sure to use the scoop and level method. Be precise, it's important to the success of the final product!
Instructions
Whisk all ingredients together in a large bowl until well combined. Transfer to an airtight container or ziploc bag and refrigerate for up to 3 months.
Recipe by Preheat to 350˚ at https://preheatto350.com/gluten-free-flour-blend/