Prep 3 mins
Cook 0 mins
I found this recipe in the Thanksgiving edition of the Illinois Times, when Kim O'Donnel 'caught up' with the author of 'Normal Cooking for Gluten-Free Eating. After having success with many of the gluten-free all-purpose flower mixes from the 'zaar, I can't wait to try this one and hope it helps others. On a seperate note, The columnist does say the products using this flour are grittier than gluten-containing flours; I think that is typical of gluten-free baking. Nonetheless, enjoy!
- 236.59 ml rice flour
- 236.59 ml potato starch (not potato flour)
- 236.59 ml cornstarch
- 118.29 ml cornflour
- 118.29 ml tapioca flour (or tapioca starch)
- 19.71 ml xanthan gum
- Mix all ingredients together; store in an airtight container.
Have used this and it is great, unfortunately they will not ship to Canada, so to have the recipe is great. Thanks
Made for Healthy Choices 2008 ABC . This makes a great flour mix. I used it to make a Texas Sheet Cake to take to work for my boss' birthday. It was devoured in no time. I'll most definitely use this again - I like the fact that it has xanthan gum already in it. Thanks for posting this flour mix Courtney!