I have tried lots of different flours and this mixture is my favorite for baking. It is light and bakes well. I use the basic recipe from Bette Hagman, except for I have omitted the potato flour. I did this because it can be hard to find potato flour and it has to be stored in the refrigerator and I simply don’t have room.

Making our own flour mixtures

I like buying 25 pound bags (or larger, if I can find them) of the ingredients we use (whole grain rice, already flour or starch) or grind our own flour. This is how we save money, while feeding our whole family gluten free.

I buy most of our starches at the Asian market or other Asian stores in our area. Sometimes they are able to get large quantities or large bags in. I have the most trouble finding potato starch in as big of bags as I would like.

Storing basic flour mix ingredients

I pour the bags of flour, starch, rice or beans into large storage containers with sturdy lids to keep them fresh and out of the way. Also good in case of a leak. Water doesn’t damage the ingredients when they are in plastic storage containers.

You can color code your different ingredients by storing them in containers with different color lids. I have a scoop in each one to make it easier to work with.

I keep what I frequently use, in the bottom of our pantry, in the kitchen. The rest I am able to store in our basement. I keep a small container of corn starch for baking and making gravy, etc. I also have smaller containers with the mixes I make: all purpose gf flour, feather light, soup mix and pancake/waffle mix.

Feather Light Ingredients and Recipe

I love that this is a 1:1:1 recipe, it makes it easy to double, triple or more for the amount I am going to need. As we go into the holidays, I mix larger batches of this flour, so it is ready to go when we are!

• 1 Cup Rice Flour
• 1 Cup Tapioca Starch (or flour, they are the same thing)
• 1 Cup Corn Starch

Storing your Feather Light Flour

Keep in an airtight container and keep dry. Flours with lots of starch do NOT have to be kept refrigerated like some gluten free flours need. It will stay good and fresh for at least 6 months.

Happy Baking!!!