Description
Great for light and delicate cookies and breads.
Ingredients
Scale
- 4 1/2 cups white rice flour (a 24 ounce bag)
- 1 2/3 cups brown rice flour
- 1 1/3 cups potato starch
- 3/4 cup tapioca starch
- 1/4 cup dry milk (or powdered goat milk)
Instructions
- Whisk together each time that you use flour, as contents will settle
- This recipe is easy to double, so you always have plenty on hand for baking
