Makes about 13 c.

7 and 1/2 c. brown rice flour (I grind it from short grain brown rice)

2 and 1/2 c. potato starch (NOT potato flour!)

1 and 1/4 c. tapioca flour

1 c. ground golden flax seed

1 c. chickpea flour (besan) OR soy flour

4 and 1/2 T. xanthan or guar gum

Mix well and store in a moisture-proof container in in the freezer. Use cup-for-cup instead of regular flour.

NOTE: Because non-gluten flours lack the structure that gluten provides, xanthan gum or guar gum (available in health food stores) is often added to gluten-free baked goods. This mixture contains enough xanthan or guar gum for cakes, cookies, pancakes, and quick breads. For yeast breads, you may have to add up to 1 tsp. more gum per cup of gluten-free flour.

Nutrition Facts

Nutrition (per cup): 607.8 calories; 9% calories from fat; 6.8g total fat; 0.0mg cholesterol; 19.0mg sodium; 399.0mg potassium; 126.2g carbohydrates; 10.4g fiber; 0.9g sugar; 115.8g net carbs; 10.3g protein; 11.9 points.