This is the gluten-free flour mix that is highly recommended by Annalise Roberts in her Gluten-Free Baking Classics. I make it 3 cups at a time and store it in an airtight container in the fridge, but you can make a bunch at a time if you adhere to the proportions.
Brown Rice Flour Mix
- 2 c brown rice flour, extra finely ground
- 2/3 c potato starch (not potato flour)
- 1/3 c tapioca flour (also known as tapioca starch)
- Thoroughly mix all the ingredients (e.g., put them in an airtight container and shake it up).
Authentic Foods makes the most readily available extra finely ground brown rice flour (called “Superfine” on the package), and I found it (and all other gluten-free baking ingredients) at Whole Foods.