Flat Bread Flour

Yield

2 cups

Equipment Required

list special equipment here

Ingredients

· 1⁄4 cup Bob's Red Mill Corn Starch

· 1⁄4 cup Bob's Red Mill Potato Starch

· 1⁄2 cup Bob's Red Mill Organic Quinoa Flour

· 1⁄2 cup Bob's Red Mill Garbanzo Flour

· 1⁄2 cup Bob's Red Mill Organic Amaranth Flour

· 1⁄2 teaspoon Xanthan Gum

Directions

To measure out GF flours and starches, don’t use the ‘scoop and level’ method! First, whisk the flour in the container before measuring. Use a spoon and spoon the flour or starch into the measuring cup until it is over flowing. Do not tamp or pack it down into the cup! Use a knife and scrape the excess off the top of the cup back into the flour container.

To make this mixture, use the above method and measure all the ingredients into a bowl.

Whisk everything together thoroughly.

Store the mixture in an airtight container in a cool place.