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P.S. The beautiful illustration is from - Deliciously G-Free By Elisabeth Hasselbeck
3 c brown rice flour (I use Bob’s Red Mill)
3 c corn starch
2 c soy flour, sorghum flour or garfava flour
1 c masa harina
3 c corn starch
2 c soy flour, sorghum flour or garfava flour
1 c masa harina
2 c rice flour
2/3 c potato starch
1/3 c tapioca flour
1 teaspoon xanthan gum
2 1/4 cups superfine rice flour
1/4 c potato starch
2/3 c tapioca flour
3/4 c sweet rice flour
1/3 c cornstarch
2 teaspoons xanthan gum
1 ½ c sorghum flour
1 ½ c potato starch or cornstarch
1 c tapioca flour
½ c corn flour or almond flour or bean flour or chestnut
1 ½ c potato starch or cornstarch
1 c tapioca flour
½ c corn flour or almond flour or bean flour or chestnut
1 c rice flour
1/2-3/4 c potato starch
¼ c tapioca starch/flour
1/2-3/4 c potato starch
¼ c tapioca starch/flour
or
3 c garfava bean flour
2 c potato starch
2 c cornstarch
1 c tapioca flour
1 c sorghum flour
2 c potato starch
2 c cornstarch
1 c tapioca flour
1 c sorghum flour
or
2 c rice flour
2/3 c potato starch
1/3 c tapioca starch/flour
2/3 c potato starch
1/3 c tapioca starch/flour
or
2/3 c garfava bean flour
1/3 c sorghum flour
1 c cornstarch
1 c tapioca starch/flour
1/3 c sorghum flour
1 c cornstarch
1 c tapioca starch/flour
or
1 c rice flour
1 c cornstarch
1 c tapioca starch/flour
1 Tbsp. potato flour
1 c cornstarch
1 c tapioca starch/flour
1 Tbsp. potato flour
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