6 C Brown rice flour
2 C Potato starch
1 C Tapioca flour - mix and store
* I use this for all of my baked goods and it works flawlessly. I have at times used alternatives to the above mentioned ingredients and it hasn't affected my results at all. I've used sorghum flour in place of the brown rice at times, arrowroot starch in place of the potato starch. These replacements work just as well. This also works well at high altitude. .
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