By: Elna Botes van Schalkwyk
2 ½ cups tapioca or coconut flour
2 cups amaranth, chickpea or sorghum flour
1 ½ cup sorghum, buchwheat or nut flour
1 cup superfine brown rice flour or corn starch
1 cup gluten-free egg white protein powder or Orgran’s gluten free gluten substitute
Combine all ingredients in a large mixing bowl. Use a large whisk to thoroughly blend the flours and egg protein powder. Store in a labeled container with a tight fitting lid or in a large zippered freezer bag. Refrigerate.