Thursday, September 25, 2014

Gluten Free Flour

4 1/2 cups + 1/3 cup white rice flour
1 2/3 cups brown rice flour
1 1/3 cup potato starch
3/4 cup tapioca starch
3 tablespoons

Mix together. Store in the refrigerator. Should last for 3 months.

NOTE: Devin sometimes adds xanthum gum (binding agent) when a recipe calls for it. Some bread recipes will call for powdered psyllium husk.

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