YIELD: About 2 cups
Ingredients
·
3/4 cup sorghum flour
·
3/4 cup brown rice flour
·
1/2 cup tapioca flour
·
1/2 teaspoon xanthan gum
·
1/2 teaspoon baking soda
·
1 teaspoon baking powder
Preparation
Whisk together all
ingredients in a mixing bowl. Use in your favorite recipe for muffins, breads,
or other baked goods.
Notes
You may double or
triple this recipe and store the mix in an airtight container in the
refrigerator for later use. It keeps nicely for up to 3 months.
When substituting
this for flour in a recipe, we suggest using half the baking soda the recipe
calls for, but the full amount of baking powder — even though this mix already
includes both.
