Recipe by Chrissyo
Try to use a fine ground rice flour as a courser ground rice flour will give you a course texture in your cooked products. Handy hint: Avoid over-cooking gluten free cakes, as this makes them very dry.
Top Review by Karsten Ballueder
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.
- 1⁄3 cup arrowroot
- 1⁄2 cup maize cornflour (make sure it is gluten free)
- 1 cup rice flour (a fine ground one if possible)
- 1 cup soy flour
- 1 1⁄2 cups potato flour