In a large mixing bowl, slowly whisk all ingredients together very well, making sure all ingredients are evenly distributed.
*I recommend using either superfine white rice and sweet rice flours or Erawan Brand White Rice Flour, Glutinous (Sweet Rice) Flour, and Tapioca Starch. Erawan flours and starches are available at Asian stores and on the internet. Do not use Erawan brand potato starch as it is made with sweet potatoes and is not the same.Use cup-for-cup in any recipe calling for “flour”. This recipe can easily be halved, doubled or tripled. Store flour in an airtight container. Freezing will prolong the shelf life.