This is easy to mix up and is best stored in an airtight container in the pantry. I have used white rice flour and cornflour from maize not wheat. Xanthan gum is made from corn sugar and is used as a gluten substitute to give elasticity in gluten free baking. Tapioca flour is also known as arrowroot.
2 cups rice flour 1 cup tapioca flour 1 cup cornflour 2 tbsp xanthan gum
Sift all ingredients in to a large mixing bowl. Using a wire whisk, slowly stir until well blended. Transfer to an airtight container. Makes 4 cups.l
This is a recipe from Sally's Hollands gluten free recipe book, you may be able to purchase online if you are lucky.