1 Review

This flour comes very, very close to the commercial gluten free mixes. As always, adding a little bit of Xantham Gum makes it even better. Beware though that you want to use "potato starch" - our local bulk food store also sells "potato flour" which is heavier and coarser - resembling flakes for mash. Don't use that, but the fine, white potato starch and you'll be fine.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Karsten Ballueder December 28, 2004
Gluten Free Plain Flour