By Elizabeth Gordon

Betsy’s Gluten-Free Baking Mix

MAKES 7½ CUPS

This flour blend is enough for about three cake recipes. Whisk it thoroughly each time before using.

3¾ cups garbanzo bean flour
2¼ cups potato starch
1½ cups tapioca starch/flour

1. Measure flours into a large container with an airtight lid. Stir very well with a wire whisk until evenly incorporated and no white spots remain. Then seal the container and shake it vigorously for 1 minute.

2. Store in a cool, dry place for up to 3 months.

Read More on These Topics

• Dessert
• Cooking
• Ingredients
• Celiac/Gluten Free