Ingredients

• 1 cup brown rice flour
• 1 cup sorghum flour
• 1 cup sweet rice flour
• 1/3 cup tapioca flour/starch
• 2/3 cup potato starch
• Heaping 1/2 Tbsp. xanthan gum (optional)

Directions

1. Combine all of the ingredients in a large mixing bowl.

2. Whisk well for five minutes in order to distribute the flours evenly.

3. Move flour mixture to an airtight container for storage.

4. Binder

5. Psyllium Husk

6. Another common binder, beloved as a natural alternative to xanthan gum, is psyllium husk. Psyllium is full of fiber and provides both structure and moisture to gluten-free dough by binding the liquids to the flours in the dough.

7. Psyllium husk is used differently than xanthan gum, however. Instead of adding it to the flour blend itself, it is most often mixed with the liquid in a recipe, left to gel, and then is added to the other ingredients.

8. Psyllium husk is therefore not added to this flour blend when mixing and is instead used later when putting together a recipe.

9. For every 3 cups of this flour blend you utilize in a recipe, add 1/3 cup of psyllium husk powder to the ingredient list. Before mixing the other ingredients, whisk the psyllium with the liquid called for in the recipe in a small bowl. Add this gel as you would add the other liquid ingredients.

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