1 cup brown rice flour
1 cup sorghum flour
2/3 cup potato starch (NOT potato flour)
1/3 cup tapioca starch
Measure very carefully – using a spoon to transfer it to a measuring cup. Starches are notorious for not measuring accurately. This is where a kitchen scale comes in extremely handly. Sift, sift, sift. Then whisk a few times to ensure it is properly mixed. I don’t usually add xanthan or guar gum to my dry mix. Why? Because some recipes require more, some require less, and some recipes don’t require any at all. So, I add the gum after and sift it in along with the flour and salt. This recipe is great for sweet/tea bread, muffins and cakes like carrot cake. Sorghum adds a big protein kick to this all-purpose flour mixture.