Recipe by Courtney Elizabeth
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