About this recipe:Try this simple gluten free flour blend for all your baking recipes at home. For extra binding, you can add xanthan gum, if called for in the recipe you're using.
Makes: 1 .3 kg gluten free flour
400g sorghum flour
480g brown rice flour
240g potato starch
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Method Prep:10min › Ready in:10min
Spoon the flour into a large container with a lid. Seal tightly and shake it until you achieve an even colour.
Store the flour in an airtight container in a dry place or in the fridge for several months. You can also freeze for up to 8 months.
Moisture control is more important than temperature to keep the flour fresh; storing the flour in an airtight container is a must.
Potato starch vs flour
Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.