This is the flour mix/blend I use unless otherwise specified. It’s a commonly used blend that results in a light baked good. Also, since two-thirds of the mix is whole grain brown rice flour, it is healthier than a lot of other blends. I recommend making a large batch since it’s the same amount of work and it will keep for quite a while.
9 cups (990g) brown rice flour (see note)
3 cups (438g) potato starch
1 1/2 cups 162g) tapioca starch
4.5 cups (495g) brown rice flour (see note)
1.5 cups (219g) potato starch
3/4 cups (81g) tapioca starch
1 cups brown rice flour (see note)
1 1/3 cups (219g) potato starch
2/3 cup, plus 2 tbsp (81g) tapioca starch
Note: Always stir or shake the flours together thoroughly so that they are blended together evenly.
These flours can be found at health food stores, such as Whole Foods, Sprouts, or New Seasons, or on Amazon.
I recommend using Authentic Foods superfine brown rice flour because it is super finely ground. This gives you a lighter and moister baked good. You can find it on Amazon or here: http://www.authenticfoods.com/products/item/35/Superfine-Brown-Rice-Flour
If you are in a hurry, you can buy regular brown rice flour. If it’s not finely ground, you may want to let your dough rest for a longer period of time before baking to help it hydrate (especially for cookies).