All-purpose gluten free flour blend

1 cup white rice flour

1 cup sorghum flour

1 cup tapioca flour

1 cup cornstarch

1 cup almond flour or coconut flour ( I sometimes substitute this with 1 c of brown rice flour or cornstarch, depending if I have these flours available)

Combine all your flours in a really big bowl. You need to make sure all the flours are evenly blended, so whisk it well. You can double or triple the recipe. Store in an airtight container in the refrigerator.

This is a blend for all baked goods not made with yeast.