GF All Purpose Flour Mix
The Corn-free flour mix that I use in my recipes is modified from More from the Gluten-Free Gourmet: Delicious Dining Without Wheat by Bette Hagman. Her recipe uses potato starch. I have read that people with gluten intolerance also tend to be sensitive to potatoes. My oldest does not tolerate potato starch so I use arrowroot. Having a large amount of this made up and saved in the fridge comes in handy.
The ratio is:
2 parts white rice flour
2/3 part tapioca flour
1/2 part arrowroot flour
Variation & my current favorite:
1 part sorghum flour
1/2 part white rice flour
1/2 part brown rice flour
2/3 part arrowroot flour
1/2 part potato starch
