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For a small batch:
2 cups Bob's Red Mill brown rice flour (it is super fine)
2/3 cup potato starch
1/3 cup tapioca flour
1 tsp xanthan gum
For a large batch:
16 cups Bob's Red Mill brown rice flour
5 1/3 cups potato starch
2 3/4 cups tapioca starch
6-7 tsp xanthan gum
I also like to add buckwheat, quinoa or teff flour to this mix to kick up the protein. Add in whatever amounts you choose once you get used to using the basic recipe.
Mix all ingredients alternating with a large spoon and a whisk to distribute the flours evenly. Store in a cool, dry place (I like the fridge) and use cup for cup in all of your favorite, traditional recipes!