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200 grams (approx. 1.5 cups) Step-by-Step Instructions: Prepare Your Container: Grab a clean, dry airtight container. Weigh the Ingredients: Place the container on your scale, zero it, and weigh out the white rice flour, cornstarch, and tapioca starch. Whisk and Sift: Starches are prone to packing down and clumping. For the absolute best results with this delicate blend, whisk the ingredients together first, then pass the entire mixture through a flour sifter or fine-mesh strainer once or twice. This aerates the blend, making it incredibly light and fluffy. Label and Store: Store in a cool, dry pantry. Because this blend contains no whole-grain flours, it has a very long shelf life and can easily keep in a cool pantry for up to six months. --- The Math: Slashed Costs and Big Savings To truly appreciate the power of making your own flour blends, let us look at the numbers. While food prices fluctuate based on location and season, the cost ratio between pre-made commercial blends and DIY blends remains remarkably consistent. Let us compare a popular, high-quality commercial 1:1 gluten-free flour blend with our DIY Everyday All-Purpose Blend. The Commercial Option: Average Retail Price: $8.49 for a 3-pound bag (48 ounces). Cost per Ounce: Approx. $0.18 per ounce ($2.83 per pound). The DIY Option (Sourced Smartly): If you buy your ingredients in standard, mid-sized bags (often found in the baking or ethnic aisles), your costs look approximately like this: White Rice Flour (bought at an Asian market): $1.99 for a 16-ounce bag ($0.12/oz) Brown Rice Flour (bought in bulk or standard bag): $2.49 for a 24-ounce bag ($0.10/oz) Tapioca Starch (bought at an Asian market): $1.49 for a 16-ounce bag ($0.09/oz) Cornstarch (bought at any grocery store): $1.29 for a 16-ounce bag ($0.08/oz) When we blend these in our Everyday All-Purpose ratio, the average cost of our custom blend is approximately $0.10 per ounce ($1.60 per pound). The Bottom Line: By taking five minutes to weigh and whisk your own flour blend, you save roughly $1.23 per pound of flour. If you bake just once a week—perhaps a batch of muffins, a weekend loaf of bread, or a tray of cookies—you will easily use 50 to 100 pounds of flour over the course of a year. By making your own blends, you will keep $60 to $120 in your pocket annually on flour alone. If you have a large family or love to bake holiday treats, those savings can easily double or triple. --- Sourcing Your Ingredients Smartly To maximize your savings, where you shop is just as important as how you blend. If you buy your base flours in tiny, expensive boxes in the specialty health-food section of a high-end grocery store, your DIY blend will end up costing nearly as much as the pre-made stuff. Here are the best strategic sourcing tips for the budget-conscious baker: 1. Head to the International Aisles and Ethnic Markets As we explored briefly in earlier chapters and will dive into deeply in Chapter 18, international markets are a goldmine for affordable gluten-free staples. Asian, Indian, and Latino grocery stores carry many of the flours and starches we use in our blends as everyday dietary staples, rather than specialty "health foods." Asian Markets: Look here for white rice flour, sweet rice flour, and tapioca starch. You will often find them in plastic bags for a fraction of the price of mainstream supermarkets. Indian Markets: Look here for chickpea flour (besan), which is highly nutritious and great for savory baking, as well as affordable starches. 2. Buy in Bulk Online or in Stores If