HOW TO MAKE GLUTEN-FREE BROWN-RICE FLOUR BLEND

5 cups stone-ground brown-rice flour

2 1/2 cups flour or tapioca starch

1 1/2 cups potato starch (not potato flour)

In an extra-large bowl, combine all three ingredients. Whisk together until thoroughly blended. Using a large spoon, bring the flour from the bottom of the bowl up to the top and whisk again. Do this several times. This is to make sure the flour and starches are evenly distributed throughout the entire mixture.

This flour should be store in an airtight container or a zip-top storage bag. Store at room temperature for up to one month. If you need to store longer, place in the refrigerator or freezer. If you freeze or refrigerate the flour, allow it to come to room temperature before using.

To use the flour, stir gently be you measure. Spoon flour lightly into measuring cup. Use a straight edge knife or other tool to level off the top.

Yield: Approximately 9 cups

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