This recipe is reprinted with permission from Cooking for Isaiah by Silvana Nardone (Reader's Digest, 2010)
6 cups (870 grams) white rice flour
3 cups (375 grams) tapioca flour
1½ cups (246 grams) potato starch
2 tablespoons (17 grams) xanthan gum
1 tablespoon (10 grams) salt
- In a large bowl, whisk together the rice flour, tapioca flour, potato starch, salt and xanthan gum. Transfer to an airtight storage container and place in a cool, dry place or refrigerate.