150grSweet Rice Flour (Glutinous” White Rice Flour)( 1 ¼ cup)
1 ½teaspoonXanthan Gum
Simply mix all the flours together and store it in an airtight container (I like to use a mason jar) in a dry, cool and dark place. In the cupboards keeps well for about 7 weeks, in the fridge for up to 3 months and in the freezer for up to 6 months.
Use gram-by-gram (cup-to-cup) in place of all-purpose flour. However, this can be tricky since for some recipes gluten-free flours react differently.