- 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.
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.