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.

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:

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Comments:

Elizabeth: Shalom, Leah! Thank You for posting gluten-free alternative recipes. On this recipe, is it possible to substitute the cornstarch with potato starch, making it all potato starch? I'm having a dilly of a time finding organic cornstarch. Thank You!

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Leah: Hi Elizabeth, I'm spoiled - I live in the land of Amazon.com and a block from Whole Foods! I looked online and there is such a thing as organic cornstarch but I don't see a hechsher. Could be that cornstarch doesn't need one - ask your rav. In working professionally, it isn't economically feasible to go organic in all my ingredients and I have a hechsher on everything. And, I don't cook much at home (shhh). I'm just not sure if substituting is a good idea...the mix is expensive to make and I'd hate to blow it! Let me know what you come up with.

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