Ingredients
Scale
- 290 g (2 cups + 2 tablespoons) superfine brown rice flour
- 290 g (2 cups + 2 tablespoons) superfine white rice flour
- 135 g (1 cup + 1 tablespoon) tapioca starch
- 130 g (1 cup + 1 tablespoon) potato starch
- 45 g (⅓ cup) potato flour
- 27 g (3 tablespoons + 1 teaspoon) xanthan gum
- 14 g (2 tablespoons + 2 teaspoons) pure powdered pectin
- 135 g (1 cup + 3 tablespoons) modified tapioca starch
- 160 g (1¾ cups + 1 tablespoon) pea protein powder, OR potato protein powder
Instructions
- Add all ingredients to a large mixing bowl, using a digital scale.
- Whisk thoroughly to combine everything evenly. Pay special attention to the gums and pectin so they don’t clump.
- Store in an airtight container, labeled clearly. Keep it in a cool, dry spot for up to 3 months. Refrigerate or freeze for longer storage.
- Stir or shake well before each use. For reference, 140g of the mix is a 1 cup serving.
- Prep Time: 5