Vickys Gluten / Allergy free Flour & Cake Flour Mix

• 540 grams garbanzo/chickpea/white bean flour
• 390 grams potato flour/starch
• 240 grams tapioca flour

1. Mix into a large container with an airtight lid
2. Stir well with a wire whisk until evenly incorporated, then seal and shake for 1 minute
3. Store for up to 3 months, makes over 1 kilo
4. Follow whatever recipe you're using but substitute the recipe flour for this one.
5. Give it a good shake before using
6. For bread, add 1tsp xanthan gum (corn based) or guar gum (bean from Indian tree) to every 1 cup / 140g of this flour
7. For cakes, muffins, cookies and tray bakes, add 1/2 tsp of xanthan or guar gum for every cup / 140g of this flour
8. The xanthan/guar gum replaces the gluten helping your recipe stay together
9. Follow the rest of the recipe as written
10. For cake flour, add 95g cornstarch to 630g of the previous flour mix and combine well.
11. This is enough for 2 cakes

starch, tapioca flour

Taken from cookpad.com/us/recipes/333165-vickys-gluten-allergy-free-flour-cake-flour-mix (may not work)