*****Flour Substitution Mixture – Measure out the same amount of this mixture as your recipe calls for in regular flour.
2 1/2 C Rice Flour
1 C Potato Starch
1 C Tapioca Flour
¼ C Corn Starch
¼ C bean flour (or can substitute more of one of the above flours)
2 T Xantham Gum (Binding Agent so that whatever you make doesn’t crumble apart)
Sift everything together in a large mixing bowl. Store mixture in a recloseable plastic bag. Refrigerate until ready to bake. Or if are not using for as week or longer, store in freezer and you do not have to thaw before use.
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