Homemade Gluten Free Flour Blend

Tip: click step to get into cook mode

500 g (2 ¾ cups + 2 tbsp) white rice flour ((make sure that it's finely ground))

300 g (1 ¾ cups + 1 tbsp) potato starch ((note that this is different from potato flour))

200 g (1 ⅓ cups) corn flour (US)/maize flour (UK)

In a large bowl, throughly whisk together all the ingredients until well combined.
Transfer the gluten free flour blend into an airtight container.
Shake the container before using in case any of the gluten free flours have settled unevenly.
Use as directed in the recipe.Tip 1: For this specific recipe (without any substitutions), 1 cup of the gluten free flour blend measures about 150g.Tip 2: You can use this gluten free flour blend in any recipes that list "gluten free flour blend" in their ingredients list. This includes most gluten free recipes on this blog, with the exception of the bread recipes. There, you need to use individual gluten free flours, as instructed in the recipe.
Storage: The gluten free flour blend keeps well in an airtight container in a cool, dry place for several months (no need to keep it in the fridge).