MAKES 42 OUNCES (ABOUT 9⅓ CUPS)
Be sure to use potato starch, not potato flour, with this recipe. Tapioca starch is also sold as tapioca flour; they are interchangeable. We strongly recommend that you use Bob’s Red Mill white and brown rice flours. We also recommend that you weigh your ingredients; if you measure by volume, spoon each ingredient into the measuring cup (do not pack or tap) and scrape off the excess.
24 |
ounces (4½ cups plus ⅓ cup) white rice flour |
7½ |
ounces (1⅔ cups) brown rice flour |
7 |
ounces (1⅓ cups) potato starch |
3 |
ounces (¾ cup) tapioca starch |
¾ |
ounce (¼ cup) nonfat dry milk powder |
Whisk all ingredients in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.