I found this recipe in the Thanksgiving edition of the Illinois Times, when Kim O’Donnel ‘caught up’ with the author of ‘Normal Cooking for Gluten-Free Eating. After having success with many of the gluten-free all-purpose flower mixes from the ‘zaar, I can’t wait to try this one and hope it helps others.
On a seperate note, The columnist does say the products using this flour are grittier than gluten-containing flours; I think that is typical of gluten-free baking. Nonetheless, enjoy!
Ingredients: [‘rice flour’, ‘potato starch’, ‘cornstarch’, ‘cornflour’, ‘tapioca flour’, ‘xanthan gum’]
Quantity of Ingredients: [“1 cup rice flour”,”1 cup potato starch (not potato flour)”,”1 cup cornstarch”,”1/2 cup cornflour”,”1/2 cup tapioca flour (or tapioca starch)”,”4 teaspoons xanthan gum”]
Number of Servings: 4
Steps: [‘Mix all ingredients together; store in an airtight container.’]