Recommended (clickable)
| Servings |
|
Ingredients
- 4 cups Rice Flour (brown, white, or a mix of both)
- 1 cup Potato Starch
- 2/3 cup Tapioca Starch
- 1/3 cup Arrowroot Powder
- 2 teaspoon Xanthan Gum
- Sweet Rice Flour**
Ingredients
|
|
Instructions
- Multiply recipe as many times as you need, mixing in bowls with a wire whisk. I like to use several mixing bowls to make several batches at once in bulk.
Recipe Notes
**When baking cookies or cakes, sweet rice flour can help bind ingredients to create more of that chew that you're looking for so you don't end up with a crumbly product. When using it in a recipe that call for 2 cups of flour, I substitute 1/4 cup flour for the sweet rice flour.
Here s a discovery I made while testing the recipes for this blog. Our 9” pain de mie pan is the ideal shape and size for gluten-free breads. Its straight, high sides lend a lot of support to the rising dough. The result? A very nicely shaped loaf.