Best Sorghum Flour Blend
by Laura Silber
- 3 cups sweet white sorghum flour
- 1½ cups tapioca starch (also called manioc starch or tapioca flour)
- 1 cup potato starch
- For cookies, I still add a teaspoon of xanthan gum per recipe when adapting them to gluten-free, but for cake recipes it’s no longer necessary
Combine all ingredients in storage container, and mix thoroughly so flours blend evenly. Store in pantry.