This is my go-to flour blend when I want to make cakes, cupcakes, muffins, or any baked good that requires a delicate texture and lighter bite.
- 3 c. superfine brown rice flour
- 3 c. white rice flour
- 1 1/2 c. arrowroot powder
- 1 1/2 c. potato starch
- Spoon out each flour/starch with a spoon. Level off with a knife.
- Place into a plastic baggie and shake well.
- Store in a dry, cool place. Will keep fresh for a month OR place in the fridge for up to 3 months.