Alicia’s Gluten-Free Flour Blend

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  • 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


Whisk together all ingredients in a mixing bowl. Use in your favorite recipe for muffins, breads or other baked goods.

Special 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.

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