Gluten-Free Flour Mixture (Number One)

• 2 12 cups rice flour (white)
• 1 cup potato starch (the lighter starch, not the heavier flour)
• 1 cup tapioca flour
• 14 cup cornstarch
• 14 cup gram flour
• 3 teaspoons xanthan gum

1. *MungBean Flour is available at oriental grocery stores and is a wonderful addition to the light-textured dessert recipes.
2. *ChickPea Flour is also"light".
3. **Xanthangum is a white powder that is sold in pouches at health food stores.
4. It helps to bind the pastry and keep it from crumbling.
5. **Ifxanthan gum is unavailable to you, you may substitute it with double the amount of unflavored gelatin.
6. (1 tsp xanthan gum= 2 tsp unflavored gelatin) Mix all.
7. Gluten-free flours contain no preservatives--keep refrigerated or frozen.
8. Additional baking tips: You may use buttermilk in place of milk for a lighter texture.
9. Bake gluten-free products longer and at a lower temperature than conventional recipes.
10. You may want to substitute the liquid called for in a conventional wheat recipe.
11. Adding carbonated drinks tend to make baked products lighter.
12. Fruit juices add flavor and quality.

rice flour, potato starch, tapioca flour, cornstarch, gram flour, xanthan gum

Taken from www.food.com/recipe/gluten-free-flour-mixture-number-one-67855 (may not work)