<<Disclaimer: Verify this information before applying it to your situation.>> One of the inconveniences that I don't like about gluten flours is the mixing. Buying them already mixed is an expense. I would often want to bake something and find I did not have enough mixed flour, and then took a large pot and poured the various flours in and tried to mix them. I was never sure if I got all the flour from the bottom and as I mixed, flour seemed to fly everywhere. It was a pain. I found a shortcut that really shortens the job and is much cleaner. I use two new garbage bags and insert one in the other to avoid any accidental puncture or weakness in the bag. Then I pour the various flours into the bag I use the Bette Hagman suggested flour mix. I put 12 pounds of rice flour, 4 pounds of potato starch flour and 2 pounds of tapioca flour into the bag. (but of course, any mixture you like will do and obviously one doesn't have to make 18 lb. at once) Then I tie the bags securely. I roll it around, massage it and turn it upside down and I feel that I get the flour mixed much better with no mess. What I don't put in my flour canister, I put in the freezer in the summer months, to avoid moths getting into it. It is fast and easy and I always have flour at hand. Many people don't have that much freezer space. I would also recommend to newbie's that they get a good sized freezer so that when you cook or bake, always cook a little more and freeze it so there is always something on hand for a quick meal. My old freezer seemed to be too small when I started preparing ahead. I just got another 19 square foot freezer from a garage sale for $60, so look around if it is an added expense. Carol in NJ