Gluten-Free Flour Blend

– 1 ¼ cup brown rice flour – 2/3 cup potato starch (NOT potato flour) – 1/4 cup cassava flour – 1/4 cup tapioca flour (also called tapioca starch) – 1/4 cup white rice flour – 1 tsp xanthan gum

Ingredients

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Put it in a glass jar with a tight-fitting lid or some other container that can be sealed.

Keep it in a cool, dry place for three to six months. You could also put it in the fridge or freezer to keep it fresh longer and for up to a year.

You can use this mix in place of all-purpose flour in all of your favourite recipes, like for cookies

Be careful not to shake or tip the can, as this will help the cream and liquid separate.See the notes for more information and help with problems.