Ingredients:
2 parts brown rice flour
2 parts tapioca flour
1 part potato starch (not potato flour)
1 part arrowroot powder
Combine all ingredients. When converting your own recipes, use a blend of half GF baking mix and half whole-grain GF flour.
recipe from: Delicious Living October 2008
(can be stored in dry cupboard):
2 parts white rice flour
2/3 part potato starch flour
1/3 part tapioca flour
recipe from: The Gluten-Free Gourmet: Cooks Fast and Healthy
(can be stored in dry cupboard):
1 part light or dark bean flour
1 part cornstarch
1 part tapioca flour
recipe from: The Gluten-Free Gourmet: Cooks Fast and Healthy
