I do a lot of cooking and baking. I use flour nearly every day. So many recipes call for 4 to 8 different flours, and it really does give a better result than trying to sub with just one flour. Rather than having to get out so many bags and jars every day, I came up with this blend for baked goods, dredging meat, everything! It is a good multi-purpose mix without the graininess of regular rice flour or the beany flavor of many other blends. When a recipe calls for other combinations using soy or bean flours I just substitute this flour cup for cup. When substituting for wheat flour, use xanthan gum or another gluten substitute according to package directions. For large batches I measure by weight. It stores well in a canister in the cupboard. Refrigerate if you won’t use it within a month or two.