This recipe is from Wendy Wark's book, "Living Healthy with Celiac Disease" (AnAffect 1998). I lifted it from "Cooking Gluten-Free!" by Karen Robertson. Since I couldn't find all the rice flours Wendy Wark uses at the one store I went to, I tweaked the blend a bit. I bought enough of the ingredients to make a large batch so it would be on hand for all the cool gluten-free baked goods I'll be doing. It might bankrupt you to purchase everything I've listed but it is nice to have a stash of flour mix....especially if you are avoiding gluten.
Kosher Status: | Parve |
Number of servings: | Makes about 12# of flour mix |
Main Ingredient(s): | |
Preparation Time: | 00:10 |
Cooking Time: | 00:00 |
Skill Level: | 1 - Easy (1 Easy - 5 Hard) |
Estimated POINT value: |
Ingredients:
- 3 pounds brown rice flour
- 6 pounds white rice flour
- 1 pound potato starch
- 1 1/2 pounds tapioca starch flour
- 3/4 pounds cornstarch
- 1/3 cup xanthan gum
Steps:
Mix all ingredients together in a large container with a lid. I use a whisk to blend everything well. |
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