- 5-¼ cups (25 oz) fine white rice flour
- 1 cup (7 oz) potato flour
- 1 cup (3½ oz) tapioca flour
1 Mix all the flours together very thoroughly, or put into a food processor and pulse until mixed.
2 Store in an airtight container
Makes 7¼ cups (2¼ lb).
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Excerpted from Gluten-Free Baking by Phil Vickery Copyright © 2011 by Phil Vickery. Photography by Tara Fisher. Excerpted by permission of Firefly Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.