Sorghum-corn flour blend

1½ cups sorghum flour (Sprouts will special order)

1½ cups potato starch or cornstarch
1 cup tapioca flour
½ cup corn flour (you can make this yourself by grinding corn meal with a small coffee or spice grinder)

Mix together in a large bowl and keep in a sealed container in the freezer for up to six months. Makes 4½ cups.

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