This dairy-free
All-Purpose Gluten Free Flour Blend from Nicole's book makes 2 cups (280 g): Whisk together 84 grams (about ½ cup) superfine white rice flour (30%), 84 grams (about ½ cup) superfine brown rice flour (30%), 42 grams (about ¼ cup + 2 teaspoons) tapioca starch/flour (15%), 42 grams (about ¼ cup + 2 teaspoons) potato starch (15%), 14 grams (about 3½ teaspoons) potato flour (5%), 8 grams (about 4 teaspoons) xanthan gum (3%), and 6 grams (about 1 tablespoon) pure powdered fruit pectin (2%).
This recipe is reprinted with permissions from Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap (2nd edition) by Nicole Hunn. Copyright © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.