As I was working on this book, I found that most of my cake and quick bread recipes used the same ratio of flours. So I thought it would just be easier to make one master mix to have on hand any time you are in the mood to bake, rather than having to measure several flours each time. Make this in large batches and then store it in an airtight container in a cool place for up to 3 months. It will make your baking experience much faster, easier, and neater. I keep my mix in the freezer to ensure its freshness. Just make sure to thoroughly whisk it every single time before using it.
- 3¾ cups garbanzo bean flour
- 2¼ cups potato starch
- 1½ cups tapioca flour
Measure all of the flours into a large container that has an airtight lid.
Stir very well with a wire whisk until evenly incorporated and no white spots remain. Then seal the container and shake it vigorously for 1 minute.
Store the baking mix in a cool, dry place for up to 3 months, making sure to whisk it each time before measuring it.
Nutritional information is based on 24 servings.