3 cup white rice flour 3 cup potato starch 2 cup sorghum flour 4 teaspoon xanthan gum
To Store
Layer cookies between waxed paper in an airtight container. Store at room temperature up to 3 days or freeze up to 3 months.
Tip
Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.
