Vickys Gluten-Free All-Purpose Flour Mix 2

• 1 part sorghum flour
• 1 part brown rice flour
• 1 part white rice flour
• 1 part sweet rice flour
• 1/2 part potato starch
• 1/2 part corn starch
• 1/4 part millet flour

1. Whisk together well until evenly incorporated and store in an airtight container in the fridge
2. Shake well before using and for every cup / 125g you use, add 1tsp potato flour and follow the recipe for the amount of xanthan gum required in total
3. Use to replace flour in any recipe calling for all purpose flour.
4. Follow the recipe but you will have to add extra liquid
5. Best used within a month to retain nutritional values but can be kept for up to 3 months

flour, brown rice flour, white rice flour, sweet rice flour, potato starch, corn starch, millet flour

Taken from cookpad.com/us/recipes/337958-vickys-gluten-free-all-purpose-flour-mix-2 (may not work)