Vickys Gluten-Free Flour Mix 4 - Cakes & Cookies

• 130 grams sorghum flour
• 170 grams potato starch (not flour)
• 60 grams buckwheat or millet flour

1. This mix will work for most breads too but is better suited to muffins, cookies, cakes & cupcakes
2. Simply blend together and use in place of your usual GF cake flour blend
3. Add 1tsp xanthan gum to every 360g / 2.5 cups or as recipe suggests
4. Recipe can be doubled/tripled etc and stored for 3 months.
5. Gluten-free blends are best kept in the fridge

flour, starch, buckwheat

Taken from cookpad.com/us/recipes/338049-vickys-gluten-free-flour-mix-4-cakes-cookies (may not work)