Ingredients: 2 cups brown rice flour 2 cups white rice flour* 1 1/3 cup potato starch* 2/3 cup tapioca flour* Blend flours well with whisk, then use. Refrigerate any unused portion in a tightly sealed container. Will remain fresh for up to 4 months. *(available in Asian markets) (From "The Gluten-Free Italian Cookbook"; available at www.thedr.com/store).
2 cups brown rice flour
Lamorinda Weekly, Moraga CA