- ATK flour
Ingredients
- 24 ounces white rice flour
- 7 1/2 ounces brown rice flour
- 7 ounces potato starch
- 3 ounces tapioca starch
- 3/4 ounce nonfat milk powder
Directions
- Whisk all ingredients together in a large bowl until well combined. Transfer to airtight cntainer and refrigerate for up to 3 months.
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