Betsys Baking Mix

• 3 3/4 cups garbanzo bean flour
• 2 1/4 cups potato starch
• 1 1/2 cups tapioca flour

1. Measure all of the flours into a large container that has an airtight lid.
2. Stir very well with a wire whisk until evenly incorporated and no white spots remain.
3. Then seal the container and shake it vigorously for 1 minute.
4. Store the baking mix in a cool, dry place for up to 3 months, making sure to whisk it each time before measuring it.

garbanzo bean flour, potato starch, tapioca flour

Taken from www.cookstr.com/recipes/betsyrsquos-baking-mix (may not work)