4 cups superfine brown rice flour
1 1/3 cups potato Starch (NOT potato flour)
2/3 cup tapioca flour (confusingly enough it is also referred to as tapioca starch...lol)
Mix together an voila you have a marvelously balanced not hockey puck creating flour blend ready to be used in substitution for many of your favorite creations.
Can be found in my baking "bible"lol.
The allergen-free bakers handbook by Cybele Pascal
Have not been disappointed by any recipe in the book and trust me it is used every few days. You can purchase it at Chapters/Indigo books and online.
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