4 1/2 cups + 1/3 cup white rice flour
1 2/3 cups brown rice flour
1 1/3 cup potato starch
3/4 cup tapioca starch
3 tablespoons
Mix together. Store in the refrigerator. Should last for 3 months.
NOTE: Devin sometimes adds xanthum gum (binding agent) when a recipe calls for it. Some bread recipes will call for powdered psyllium husk.
