It’s always good to have a fall back jar of this flour in the fridge. It holds together nicely and isn’t too heavy.
Sieve and mix/whisk the following together:
- 4 cups brown rice flour.
- 4 cups white rice flour.
- 1 cup corn starch.
- 1.5 cup + 4 tablespoons potato starch.
- 1.5 cup + 4 tablespoons arrowroot (tip: this is also called tapioca flour).
- 1 tsp xanthan gum (to hold it all together)
This recipe is actually one from Chef Dean Lavornia – a very talented man by the sounds of things. I almost tried to make my own, but hey, why fix what isn’t broken?!