- Yields: About 2 cups
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 3/4 cup sorghum flour
- 3/4 cup brown rice flour
- 1/2 cup tapioca flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
Directions
Whisk together all ingredients in a mixing bowl. Use in your favorite recipe for muffins, breads or other baked goods.
Special notes:
You may double or triple this recipe and store the mix in an airtight container in the refrigerator for later use. It keeps nicely for up to 3 months.
When substituting this for flour in a recipe, we suggest using half the baking soda the recipe calls for, but the full amount of baking powder — even though this mix already includes both.
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