- 6 cups white rice flour
- 3 cups tapioca flour
- 1 1/2 cups potato starch
- 1 tablespoon salt
- 2 tablespoons xanthan gum
- In a large bowl, whisk together all of the ingredients.
- Transfer to an airtight storage container.
Flour will store up to 6 months if kept in a cool, dry place or refrigerated.
Makes approximately 10 cups