All-Purpose Gluten Free Flour
 
Prep time
Total time
 
Author:
Serves: 5 - 6
Ingredients
  • 200 grams arrowroot flour
  • 200 grams sorghum flour
  • 50 grams buckwheat flour
  • 150 grams white rice flour
  • 300 grams potato starch
Instructions
  1. Using a digital scale weigh each one of the flours and dump them into a large container.
  2. Using a whisk mix all the flours.
  3. Cover the container and shake until all the flours become one color.
  4. Cover and store all-purpose flour in the refrigerator. It will last up to 6 months.
Notes
You will have enough all-purpose gluten free flour for many pizza nights.
Recipe by Belmondo Foods at https://www.belmondofoods.com/gluten-free-potato-pizza/