My Gluten Free All-Purpose Flour Mix

• 6 cups Brown Rice Flour, Whole Sorghum Flour, Or A Combination Of Both
• 2 cups Potato Starch (Not Potato Flour)
• 1 cup Sweet Rice Flour
• 1 cup Tapioca Flour/starch
• 2 cups Almonds

1. Combine all ingredients (except the almonds) well.
2. Take 1 cup of the flour mixture and 1 cup of the almonds and process in a food processor until the almonds are very finely ground.
3. Remove from the food processor.
4. Add another cup of the flour mixture and the other cup of almonds into the food processor and process again until the almonds are very finely ground.
5. Add all the almond mixture to the flour mixture and combine it all together very well.
6. I have had very good success substituting this in many various gluten-free recipes, and also using it as a substitute in recipes that call for regular all-purpose flour.
7. I just substitute an equal amount of my gluten free flour mix for the regular flour and add the necessary amount of xanthan gum and thats all.
8. The only trouble I have had so far in substituting my mix for regular flour is with yeast breads.
9. The ratio of liquid to dry ingredients is completelydifferent, yet I have had success making yeast bread with the mix.

brown rice flour, starch, sweet rice flour, tapioca, almonds

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/my-gluten-free-all-purpose-flour-mix/ (may not work)