Cookbook

28
360g medium grain white rice
200g brown rice
160g dried skim milk powder
210g gluten free 100% cornflour
170g organic tapioca flour
40g organic potato flour
20g xanthan gum
1. Place white rice into blender jug and secure lid.
4 MILL 1½ – 2 minutes or until finely ground. Use spatula to
transfer all flour from jug into a bowl.
2. Place brown rice into blender jug and secure lid.
4 MILL 1½ – 2 minutes or until finely ground. Use spatula to
transfer all flour from jug and add to rice flour.
3. Place milk powder into blender jug and secure lid.
4 MILL 30 seconds or until finely ground and add to rice flour
mixture.
4. Add remaining ingredients to rice flour mixture. Using a fork,
stir mixture until evenly combined.
Storage: transfer to a clean, airtight container. Store in the
fridge for up to 2 months.
Tip: use as a cup for cup replacement for plain flour in recipes.
Gluten Free Flour Mix
1 Prep 10 minutes
2 Makes 1kg