Name: All-Purpose Gluten-Free Flour Mix
Ingredients: 1 cup tapioca flour; ¾ cup sorghum flour; ¾ cup millet flour; ¼ cup ivory teff flour; ¼ cup quinoa flour

By Debbie Adler

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This is the all-purpose, gluten-free flour mix we use at my bakery and what I use at home.

Yield: 3 cups

Gluten Free Low Sugar Nut Free Soy Free

I always recommend doubling or tripling this recipe, storing it in an airtight container, and placing it in the freezer. Storing it this way prevents spoilage. You never know when the baking mood will strike, and the last thing you want to do is start hauling out separate bags of flour and mixing it in the right proportions. It just might ruin that mood.

Ingredients

1 cup tapioca flour
¾ cup sorghum flour
¾ cup millet flour
¼ cup ivory teff flour
¼ cup quinoa flour

Instructions

1. Whisk together the tapioca flour, sorghum flour, millet flour, ivory teff flour, and quinoa flour in a large bowl.
2. Pour the flour mix into a large zip-top bag or freezer-safe airtight container. The mix will stay fresh for up to 1 year in the freezer.