Makes approx. 18 cups, 16 cups, and 9 cups respectively
| Rice flour (1 part) | 6 cups | 4 cups | 3 cups |
| Tapioca flour (1 part) | 6 cups | 4 cups | 3 cups |
| Cornstarch (1 part) | 6 cups | 4 cups | 3 cups |
| Potato flour (1 teaspoon per cup) | ¼ c + 2 T | ¼ cup | 3 T |
*Resource: The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes by Bette Hagman
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