My Gluten-Free All-Purpose Flour

• 6 cups (870 g) white rice flour
• 3 cups (375 g) tapioca flour
• 1 1/2 cups (246 g) potato starch
• 1 tablespoon (9 g) salt
• 2 tablespoons (18 g) xanthan gum

1. In a large bowl, whisk together all the ingredients.
2. Transfer to an airtight storage container.
3. (The flour keeps in a cool, dry place or refrigerated for up to 6 months.)

white rice, tapioca flour, potato starch, salt, xanthan gum

Taken from www.cookstr.com/recipes/my-gluten-free-all-purpose-flour (may not work)