Jeanne's Gluten-Free All-Purpose Flour

Makes 4½ cups

1 1/4 cups brown rice flour

1 1/4 cups white rice flour

1 cup sweet rice flour

1 cup tapioca flour

Scant 2 teaspoons xanthan gum

In a large bowl, whisk together the brown and white rice flours, sweet rice flour, tapioca flour and xanthan gum thoroughly. Transfer the mix to an airtight container. Store in a cool, dark place for up to 6 weeks or in the refrigerator for up to 4 months.

-- Jeanne Sauvage, "Gluten-Free Baking for the Holidays" (Chronicle, $24.95, 168 pages)