GF All Purpose Flour Mix:
2 C. rice flour
2/3 C. Potato Starch (or corn starch)
1/3 C. Tapioca flour
1 tsp. Xanthan gum
Blend flours well. Store in refrigerator or freezer and pull out to
room temp to use. I use this to replace most recipes that call for white
flour. You can also make with brown rice flour for a bit more
nutrition.
From: Christian Mommy Blogger
http://christianmommyblogger.com/pumpkin-cake-recipe-gluten-free/
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